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Flaky, golden-brown chocolate croissant filled with melted chocolate chips and topped with powdered sugar, served on a white plate for a mouthwatering pastry presentation.

Homemade Chocolate Croissants

Homemade chocolate croissants with flaky puff pastry and melted dark chocolate; bakery quality made simple.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 55 minutes
Servings: 8 croissants
Course: Breakfast, Brunch, Dessert
Cuisine: European, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 sheets Frozen puff pastry Thawed
  • 8 oz Dark chocolate bar 60–70% cocoa, broken into rectangles
  • 1 Egg Beaten with 1 tablespoon water
  • 1 tablespoon Water For egg wash
  • 2 tablespoon Granulated sugar For sprinkling
  • 2 tablespoon Powdered sugar Optional, for dusting
  • 1 teaspoon Vanilla extract Optional, add to egg wash
  • 2 tablespoon Nutella Optional, spread before rolling
  • 1 pinch Flaky sea salt Optional, sprinkle on top
  • 2 tablespoon Sliced almonds Optional, for topping

Equipment

  • 1 Rolling Pin For smoothing pastry
  • 1 Sharp knife or pizza cutter For cutting pastry sheets
  • 1 Baking Sheet Lined with parchment
  • 1 Pastry brush For egg wash
  • 1 Wire cooling rack For cooling pastries

Method
 

  1. Thaw puff pastry and roll to smooth creases.
  2. Slice sheets into rectangles.
  3. Place chocolate at one end of pastry.
  4. Roll tightly, seam side down.
  5. Brush with egg wash, sprinkle sugar.
  6. Refrigerate 15 minutes.
  7. Bake at 400°F until golden.
  8. Cool slightly, dust with sugar, serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.