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Flaky, buttery, and indulgent, homemade chocolate croissants are the ultimate treat for any occasion. Made with layers of golden puff pastry and rich chocolate, they’re perfect for breakfast or dessert. This recipe simplifies the process, guiding you to bakery-quality pastries at home. Enjoy warm, fresh croissants straight from your oven with minimal effort!
I love tackling homemade bread/pastry for breakfast that someone doesn't normally think to make and would just rather buy - from homemade bagels to flaky buttermilk biscuits to Berliner donuts.
And these chocolate croissants were my next challenge. I'm not going to lie. I was a little scared to make homemade croissants, but my nervousness was unfounded.
Yes it takes some time to make, but most of that involves letting the dough/butter get cold so you can create that flaky crust you expect from a croissant.
This dough itself is surprisingly simple and comes together in about 5 minutes. You can either use a stand mixer or your hands to knead it together.
From there, it is just some time and love. And what you get at the end are 27 ultra thin layers, buttery crispness and melted chocolate? Is your mouth watering yet?
So instead of going to some local bakery, why don't you try your hand at these.
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Why You Will Love This Recipe
- Freshness - Nothing compares to the warm, flaky layers and gooey chocolate of croissants fresh out of your oven.
- Customizable - Tailor the filling to your taste—dark, milk, or even white chocolate—or experiment with flavored fillings.
- Impressive - Perfect for impressing family, friends or guests with a bakery-quality treat made right at home.
Ingredient Notes
- Unsalted butter - Essential for laminating dough and creating flaky layers; ensure it’s cold for best results.
- All-purpose flour - Provides structure to the croissant dough. Use unbleached for better flavor and texture.
- Granulated sugar - Sweetens the homemade dough lightly and helps with browning during baking.
- Active dry yeast - Leavens the croissant dough, creating light and airy layers.
- Salt - Enhances flavor and balances the sweetness.
- Whole milk - Adds richness and softness to the dough.
- Egg - Needed for the egg wash. It gives the croissants a shiny, golden finish.
- Chocolate - Use high-quality chocolate bars or sticks for rich, gooey centers. Bittersweet or semi-sweet works best.
How to Make Chocolate Croissants
Please note full ingredient list and instructions for this recipe can be found in recipe card below.
Step 1: Slice butter (1 tablespoon each) and mix with flour, sugar, yeast, and salt in a stand mixer with a dough hook.
Step 2: Add milk slowly, then knead for 5 minutes until dough is smooth. Cover and chill for 1 hour.
Step 3: Pound cold butter into a 7-inch square between parchment sheets and chill for 30 minutes.
Step 4: Roll chilled dough into a 10-inch square and place butter in the center.
Step 5: Fold dough over the butter to enclose. Roll into an 8x14-inch rectangle, cover, and chill for 1 hour or freeze for 15 minutes.
Step 6: Roll dough into an 8x24-inch rectangle.
Step 7: Fold dough into thirds, turn clockwise, and chill. Repeat the process twice more for a total of three turns and 27 layers, then refrigerate overnight.
Step 8: Cut chilled dough in half.
Step 9: Roll each dough into a 10x16-inch rectangle and cut into 8 pieces.
Step 10: Add chocolate to the top of each rectangle.
Step 11: Roll tightly and proof for 2 hours.
Step 12: Brush with egg wash and bake at 400°F for 20 minutes until golden. Cool slightly before serving.
Reheating Tip
Reheat in a 300°F oven for 5–10 minutes to restore flakiness without drying them out.
Recipe FAQs
Yes, store-bought puff pastry works as a shortcut, but homemade dough gives a richer, more authentic flavor.
Yes! Almond paste, fruit preserves or savory options like ham and cheese are great alternatives.
Chilling keeps the butter firm, preventing it from melting into the homemade dough and ensuring distinct flaky layers.
They should double in size and feel slightly jiggly when touched. Avoid over-proofing to maintain structure.
Keep these croissants in an airtight container or tightly wrap in foil so they don't dry out. They will last for 2-3 days at room temperature or 1 week in the refrigerator.
How to Freeze
To freeze baked chocolate croissants, let them cool to room temperature and then place in an airtight container or freezer bag. You can freeze for 1-2 months. When ready to eat, let them sit at room temperature for 1 hour.
If you want to freeze unbaked chocolate croissants, make the dough up to creating the 27 layers. Then wrap tightly in plastic wrap and place in freezer bag. Freeze for 1-2 months.
When ready to bake, place the frozen dough in the refrigerator the day before so it can thaw out. Proceed with rolling it out, cutting it and rolling up with chocolate before letting rise for 1 ½ hours and baking.
Pro Tips/Recipe Notes
- Make sure you use a quality yeast that isn't expired.
- The dough always needs to be cold, which is why you are constantly placing it in the fridge. If it warms up too much, just place back in the fridge for 20 minutes.
- You want flour on your work surface, your hands and the rolling pin so the dough doesn't stick.
- Use a quality dark chocolate that you can cut up thin and roll the croissant dough up.
- If you notice air bubbles in the chocolate croissants, just pop them and lightly flour where the bubbles were.
- Rotate the baking tray halfway through for even browning.
Other Recommended Recipes
If you’ve tried these homemade chocolate croissants or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Croissants
Ingredients
- 3 tablespoon unsalted butter, at room temperature
- 4 cups all-purpose flour (500g)
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 2 teaspoon salt
- 1 ¼ cups cold milk
- 1 ½ cups unsalted butter (3 sticks)
- 1 large egg, beaten
- 2 (4 oz) chocolate bars
Instructions
- Cut the butter in three (1 tbsp) slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment. Add the flour, sugar, yeast and salt. Turn the mixer on low speed for one minute to combine the ingredients. With the mixer running, slowly pour in the milk. Once all the milk is added, turn the mixer to medium-high speed and knead the dough for five minutes, or until the dough starts to pull away from the sides and if you press it with your finger, it will bounce back. You can also knead by hand for five minutes.
- Form the dough into a ball and cover with plastic wrap and place in the refrigerator for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Use the rolling pin to roll the butter to a seven inch square that is about ½ inch thick. Transfer the butter to the fridge for 30 minutes.
- Take the dough out of the refrigerator and lightly flour the counter. Begin flattening out the dough with your hands. You are rolling it into a square so shaping with your hands helps. Use a rolling pin to roll it to a 10 inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, so it is enclosed completely.
- Roll the dough to seal the seams, making sure to lengthen the dough, not widen it. You want it to be about 8x14 inches. Cover the dough with plastic wrap and place in the fridge for one hour or freezer for 15 minutes.
- Remove the dough from the fridge and roll out on a floured surface to an 8x24 inch rectangle.
- Fold the top half down to the middle and then fold the bottom half over the top and turn the dough clockwise to the left. This marks the first learn and creating three layers. Cover and refrigerate for one hour or freeze for 15 minutes.
- Remove the dough from the fridge and roll out to an 8x24 inch rectangle again. Repeat folding the top half to the middle and the bottom half over the top and turning clockwise. This marks the second turn and creating nine layers. Cover and refrigerate for one hour or freeze for 15 minutes.
- Remove the dough from the refrigerator and roll out to an 8x24 inch rectangle one last time. Repeat folding the top half to the middle and the bottom half over the top and turning clockwise. This marks the third turn and creating 27 layers. Cover and refrigerate overnight.
- To form the croissants, cut the dough in half and place one half in the fridge.
- On a floured surface, roll out the dough to a 10x16 inch rectangle. With a knife, trim the edges of the dough.
- Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be five inches wide. Then cut three even slices horizontally, yielding eight 5×4 inch rectangles.
- Place a few small pieces of chocolate on the edge of the dough and roll tightly so it is enclosed in the dough. Place the croissants, seam-side down, on a parchment-lined baking sheet. Repeat with the other half of the dough.
- Brush the croissants with the beaten egg, saving the rest of the egg wash for later. Cover and place the croissants in a warm place to rise for 2 hours.
- Preheat oven to 400°F. Brush the proofed croissants with egg wash one more time. Bake for 20 minutes, or until golden browned, rotating halfway through. Remove from oven and transfer to a wire to cool slightly before serving.
Notes
- Make sure you use a quality yeast that isn't expired.
- The dough always needs to be cold, which is why you are constantly placing it in the fridge. If it warms up too much, just place back in the fridge for 20 minutes.
- You want flour on your work surface, your hands and the rolling pin so the dough doesn't stick.
- Use a quality dark chocolate that you can cut up thin and roll the croissant dough up.
- If you notice air bubbles in the chocolate croissants, just pop them and lightly flour where the bubbles were.
- Rotate the baking tray halfway through for even browning.
Dana Osborn says
This recipe is AMAZING!!! The 20 hours it took me was so worth it! Heads up for amateurs like myself, cook them in the top middle rack. If you can’t fit them on one rack, wait until the first batch is finished cooking otherwise the bottom middle rack will burn them. This happened to me, but I took them out, put another layer of egg wash on top and waited to until the first batch was completed. This seemed to work just fine for that second batch they were crispier on the bottom, but not 100% burnt. These croissants are absolutely delicious!
Ryan says
Glad you enjoyed them. They are definitely a labor of love. I'll add that note for future cooks!
Dana Osborn says
Definitely enjoyed them! Thank you for this recipe!
Vivian Pacheco says
This was my first time attempting croissants and this recipe was so amazing to follow. I’m surprised how amazing they came out. I will always rely on this recipe when making my chocolate croissants.
Ryan says
Glad you enjoyed it!