Easy Chocolate Croissants
Buttery puff pastry wraps around rich chocolate for a bakery-style treat at home. Simple prep, big payoff.
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Servings:
Ingredients
Main Ingredients
- 16 oz puff pastry sheets thawed in the fridge
- 6 oz semisweet chocolate, chopped or chips
- 2 tbsp milk for brushing
- 1 tbsp coarse sugar for sprinkling, optional
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a large baking sheet with parchment.
- Unfold puff pastry on a lightly floured surface. Gently roll to even thickness.
- Cut each sheet into 4 rectangles to make 8 pieces total.
- Place a line of chocolate near one short edge of each rectangle.
- Roll up tightly into a log, seam-side down. Tuck ends slightly to seal.
- Brush tops with milk and sprinkle with coarse sugar if using.
- Bake 18–22 minutes until puffed and deeply golden.
- Cool 5 minutes on the pan. Serve warm or at room temperature.
Notes
Variation: Spread a thin layer of hazelnut spread or sprinkle orange zest with the chocolate for a twist. For extra shine, swap the milk wash for a beaten egg. Storage: Keep leftover croissants in an airtight container at room temperature for 1 day; re-crisp in a 350°F oven for 5 minutes. Freeze unbaked, filled croissants on a tray, then bake from frozen and add 2–4 minutes.
This recipe is an original creation inspired by classic Easy Chocolate Croissants flavors. All ingredient ratios and instructions are independently developed.