Homemade Chocolate Croissants are a delightful treat with flaky, buttery layers wrapped around rich, melty chocolate. The golden, crisp outside gives way to soft, gooey chocolate inside, making every bite a perfect balance of crunch and sweetness. They’re like little pockets of happiness you can enjoy any time of the day.
I love making these croissants from scratch because the smell that fills the kitchen while they’re baking is simply wonderful. It’s a bit of a project, but totally worth it when you pull those warm croissants out of the oven and see the chocolate oozing out just a little. I always tell myself to eat one right away before they disappear!
My favorite way to enjoy these is fresh from the oven with a cup of coffee or hot chocolate. They’re perfect for a cozy weekend breakfast or a special snack. If you want to switch things up, try adding a sprinkle of sea salt on top before baking—you’d be surprised how that little touch makes the chocolate taste even better.
Key Ingredients & Substitutions
Yeast: Active dry yeast is great here to give the dough rise. If you don’t have it, instant yeast can be used but skip proofing it in warm water first.
Butter (for dough and laminating): Unsalted butter is best so you control the saltiness. Cold butter is crucial for layering. For a dairy-free option, try a firm plant-based butter, but the flavor will be a bit different.
Chocolate: Using high-quality dark or semi-sweet chocolate makes such a difference. Chocolate sticks are easiest to roll inside, but chopped chocolate bars work too if you keep pieces small.
Flour: All-purpose flour gives good structure. You can try bread flour for a slightly chewier croissant but keep an eye on the dough since it’s more elastic.
How Do I Get Those Perfect Flaky Layers in Chocolate Croissants?
The key is laminating the dough—folding cold butter inside dough multiple times to create thin layers of butter and dough. This creates the flakiness when baked.
- Keep dough and butter cold but pliable to avoid melting during rolling.
- Roll dough into a rectangle, place the butter block diagonally, then fold dough corners over butter to seal it in.
- Roll out dough and fold into thirds like a letter, then chill to relax gluten and keep dough firm.
- Repeat this rolling, folding, and chilling three times total to build enough layers.
- Be gentle when rolling to keep layers even and avoid pushing butter through dough edges.
- Chilling between folds helps prevent butter from melting and keeps layers distinct.
Patience and keeping everything cool is what makes croissants beautifully flaky and tender inside with a golden, crisp crust outside!
Equipment You’ll Need
- Rolling pin – essential for rolling out dough evenly and thinly without tearing.
- Baking sheet – a flat tray to bake croissants evenly and catch any melted chocolate.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – you’ll need at least one large bowl to mix and proof the dough.
- Sharp knife or pizza cutter – helps cut the dough into neat rectangles for rolling.
- Pastry brush – perfect for applying the egg wash to get a shiny, golden crust.
Flavor Variations & Add-Ins
- Almond paste – add a small dollop inside with the chocolate for a nutty, sweet twist.
- Hazelnut spread – swap chocolate for a spoonful of Nutella for a creamy, rich flavor.
- Mix in chopped nuts – sprinkle finely chopped hazelnuts or almonds with the chocolate for extra crunch.
- Orange zest – add a bit of fresh zest to dough or sprinkle on top before baking for a citrusy note.
Homemade Chocolate Croissants
Ingredients You’ll Need:
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup warm water (about 110°F/43°C)
- 1 cup whole milk, cold
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1 cup unsalted butter (cold, for laminating dough)
- 4 oz good-quality dark chocolate or semi-sweet chocolate sticks/batons
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 3 to 4 hours total. You’ll spend around 30 to 40 minutes preparing and folding the dough, plus at least 1 hour for the first rise and another 1 to 1.5 hours for the final proof before baking. Baking will take about 15-20 minutes. It’s a bit of waiting but the delicious homemade results are so worth it!
Step-by-Step Instructions:
1. Activate the Yeast and Make the Dough:
Start by mixing the yeast with warm water in a small bowl. Let it sit for 5 minutes until it’s bubbly and foamy. In a big bowl, combine flour, sugar, and salt. Add the cold milk, melted butter, and the foamy yeast mixture. Stir to form a dough, then knead it on a floured surface for about 5 to 7 minutes until smooth and elastic.
2. Let the Dough Rise:
Shape the dough into a ball and place it into a lightly greased bowl. Cover it with plastic wrap or a towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
3. Prepare the Butter Block and Laminate the Dough:
While the dough rises, place the cold butter between two sheets of parchment paper. Use a rolling pin to smash and roll it into a flat, 7-inch square. Chill if it gets too soft. Roll your dough into a 10×10 inch square, then place the butter block diagonally on top. Fold the corners of the dough over the butter to fully cover it. Roll out the dough into an 8×24 inch rectangle, fold it into thirds like a letter, wrap and chill for 30 minutes. Repeat this roll-and-fold process two more times, chilling between folds to keep the butter firm.
4. Shape and Fill the Croissants:
After the last chilling, roll your dough out to about 8×24 inches and 1/4 inch thick. Cut it into 8 rectangles. Place a chocolate stick or a small pile of chopped chocolate near one short edge of each rectangle, then roll it up tightly into a crescent shape, tucking the ends underneath.
5. Final Rise and Baking:
Place the shaped croissants on a parchment-lined baking sheet, cover lightly, and let them rise for 1 to 1.5 hours until puffy. Preheat your oven to 400°F (200°C). Whisk the egg with a bit of water and gently brush it over the croissants for a shiny surface. Bake for 15 to 20 minutes or until golden brown and crisp.
6. Cool and Enjoy:
Let your chocolate croissants cool a little on a rack. They’re best enjoyed warm with the chocolate still melty inside. Enjoy your fresh, flaky homemade treat!
Can I Use Frozen Butter for Laminating the Dough?
It’s best to use cold, but not frozen, butter when laminating. Frozen butter can crack and break the layers. If your butter is frozen, let it thaw in the fridge until it’s firm but pliable before rolling it out.
Can I Make Chocolate Croissants Ahead of Time?
Yes! After shaping, you can refrigerate the croissants overnight, covered tightly. Bake them fresh the next morning, just add a few extra minutes to the baking time if they are cold from the fridge.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F (175°C) oven for 5–7 minutes to restore flakiness.
What Can I Substitute for Chocolate Sticks?
If you can’t find chocolate sticks, you can use chopped chocolate bars or chocolate chips. Just make sure to use a small amount per croissant to avoid melting through the dough while baking.
