Easy Chocolate Croissant Recipe (2024)

Instructions

Step 1 – Prep the dough. To start, preheat your oven to either 425 degrees if using Wewalka brand or to the temperature indicated on the packaging of the dough you use. As the oven heats, open up the puff pastry dough and place it on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out into a rectangle approximately 14 inches wide by 12 inches tall.

Step 2 – Fill shape and fill the dough. Cut the dough into 6 triangles. Next, cut the chocolate bar into about half ounce pieces. Place a piece of chocolate into the wide end of each triangle.

With the chocolate in place, roll the dough up from the wide end of the triangle to the pointed end, keeping the point centered so it falls across the top of the croissant. Repeat this for each piece of dough.

Once all 6 are filled with chocolate, roll open the second sheet of puff pastry and repeat the same steps of rolling out the dough, cutting into triangles, filling with chocolate, and then rolling up.

Step 3 – Make and use the egg wash. In a small bowl, beat the egg and water together to make an egg wash.

Next, place the rolled croissants onto a parchment lined baking sheet and brush a little of the egg wash over each croissant.

Step 4 – Bake the croissants. Place the croissants in the oven and bake for 15 minutes or until they turn a golden brown color on the top and sides.

When they are done, remove them from the oven and allow them to cool down to room temperature.

Step 5- Prepare the chocolate drizzle. As the pastries cool, chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for about 15 seconds at a time, stirring well in between, and cook until chocolate is fully melted and smooth.

Once the chocolate is smooth, drizzle it over the croissants and let cool before serving.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

4.17 from 18 votes

• 2 sheets Puff Pastry dough
• 16 ounces Dark chocolate, we used bars of 60% Ghirardelli chocolate
• 1 Egg
• 1 tablespoon Water

• Preheat oven to 425°degrees F. Note: Use the temperature in the instructions on the package of puff pastry.

• Open up the puff pastry dough and place on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out to a rectangle approximately 14 inches wide and 12 inches tall.

• Cut dough into 6 triangles.

• Cut chocolate bar into 1 ounce pieces and place 1 ounce of chocolate at the wide end of each triangle.

• Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant.

• Repeat this for each piece of dough.

• Once all 6 are filled with chocolate and rolled open the second sheet of puff pastry and repeat steps 1-5.

• In a small bowl beat together egg and water making an egg wash.

• Place the rolled croissants on a parchment lined baking sheet and brush a little of the egg wash over each croissant.

• Place in the oven and bake for 15 minutes until golden brown on the outside.

• When the croissants are finished baking remove from oven and let cool to room temperature.

• While the pastries cool chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for 15 seconds at a time, stirring well in between, until chocolate is fully melted.

• Drizzle the melted chocolate over the croissants and let cool before serving.

Course: Breakfast

Keyword: chocolate croissants, chocolate croissants recipe, croissant with chocolate, croissants from puff pastry, filled croissants