Homemade Chocolate Croissants

Homemade Chocolate Croissants are flaky, buttery pastries filled with rich, melty chocolate that make mornings feel extra special. The golden, crispy layers give way to a soft, chocolatey center that’s…

By Willow • December 27, 2025 • Reading time: 7 min

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Serves 4–6

I love making these chocolate croissants from scratch because the smell of fresh pastry baking fills the whole house and makes it feel so cozy. It can take a bit of time to roll and fold the dough just right, but the results are always worth it—there’s something so satisfying about biting into a homemade croissant that’s loaded with gooey chocolate.

My favorite way to enjoy these is warm out of the oven with a cold glass of milk or a hot cup of coffee. They’re great for breakfast, a snack, or even a little weekend dessert. Plus, they’re a fun way to impress friends and family when you want to show off your baking skills without too much fuss.

Key Ingredients & Substitutions

Yeast: Active dry yeast helps the dough rise and become light. If you don’t have this, instant yeast works too, but use a little less and add it directly to the flour.

Butter: The butter needs to be cold and firm to create those flaky layers. European-style butter with higher fat content works best for richer flavor, but regular unsalted is fine.

Chocolate: Dark chocolate sticks or batons melt nicely inside. You can substitute with chocolate chips or chopped chocolate bars. Avoid cheap chocolate with fillers for better taste.

Flour: All-purpose flour provides good structure. For a lighter croissant, pastry flour is ideal but not necessary. Just make sure to measure flour correctly to keep dough from getting too stiff.

How Do You Get Perfect, Flaky Layers in Croissant Dough?

Creating those iconic layers comes from the lamination process, where you fold cold butter into the dough multiple times. This traps butter between thin dough sheets that puff up in the oven.

Keep everything cold: Chill dough and butter to avoid melting during rolling.
Roll evenly: Roll the dough out to consistent rectangles to create uniform layers.
Fold gently: Fold the dough without squishing so air pockets stay intact.
Rest between folds: Chill dough for 30 minutes between folds to relax gluten and keep layers distinct.

This slow lamination is what makes croissants light, flaky, and buttery—patience here really pays off!

Equipment You’ll Need

Rolling pin – you’ll need this to roll the dough evenly for perfect layers.
Baking sheets – flat and sturdy to hold your croissants as they bake evenly.
Parchment paper – makes cleanup easy and stops croissants from sticking.
Plastic wrap – for covering dough during chilling and proofing to keep it moist.
Sharp knife or pizza cutter – helps slice the dough cleanly into squares for shaping.
Cooling rack – lets croissants cool evenly without getting soggy underneath.

Flavor Variations & Add-Ins

Swap dark chocolate for hazelnut spread inside for a sweet, nutty twist.
Add a sprinkle of cinnamon sugar before baking for a warm, spicy note.
Mix finely chopped almonds into the dough for extra crunch and flavor.
Try filling with cream cheese and a bit of jam for a creamy, fruity surprise.

How to Make Homemade Chocolate Croissants

Ingredients You’ll Need:

2 1/4 tsp (1 packet) active dry yeast
1/4 cup warm whole milk (around 110°F/43°C)
1 1/2 tbsp granulated sugar
1/2 tsp salt
2 1/4 cups all-purpose flour
3/4 cup unsalted butter, cold and cut into thin slices
1/2 cup cold water
1 egg (for egg wash)
100-150g dark chocolate sticks or chocolate bar, cut into batons

How Much Time Will You Need?

This recipe requires about 15 minutes active prep time, plus chilling the dough and butter several times for about 2 to 3 hours total. Then, allow 1 to 1 ½ hours for the croissants to rise before baking. Baking takes about 15-18 minutes. All together, set aside around 4 hours for making these flaky, golden chocolate croissants from start to finish, including resting and proofing time.

Step-by-Step Instructions:

1. Activate Yeast:

In a small bowl, mix the warm milk with the yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy. This means your yeast is active and ready to use.

2. Make the Dough:

In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture and cold water gradually, mixing gently until a rough dough forms. Knead for about 5 minutes until smooth but not sticky.

3. Chill the Dough:

Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This rest helps the dough relax and chill.

4. Prepare the Butter Block:

Place the cold butter slices between two sheets of parchment paper. Pound or roll them into a thin 7×7 inch square. Keep this butter block chilled until ready to use.

5. Laminate the Dough:

Roll the chilled dough on a lightly floured surface into a 10×10 inch square. Place the chilled butter block on one half of the dough. Fold the other half over the butter and press the edges to seal.

6. Fold and Chill:

Roll the dough into a 20×10 inch rectangle. Fold it into thirds like a letter. Wrap it and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling 30 minutes between each fold. This laminates the dough and creates the flaky layers.

7. Shape the Croissants:

Roll the laminated dough into a 20×10 inch rectangle, about 1/8 inch thick. Cut the dough into 5-inch squares. Place a chocolate baton in the center of one side of each square. Roll the dough tightly around the chocolate, tucking the edges under to form a crescent shape.

8. Proof the Croissants:

Place the shaped croissants on baking sheets lined with parchment paper. Cover loosely with plastic wrap and let them rise in a warm place for 1 to 1 ½ hours until puffy.

9. Bake:

Preheat your oven to 400°F (200°C). Beat the egg and brush it gently over each croissant to give a shiny golden finish. Bake for 15-18 minutes until the croissants are golden brown and crispy.

10. Cool and Serve:

Allow the croissants to cool for about 5 minutes before enjoying. This lets the melty chocolate inside set just enough for a perfect gooey bite.

Enjoy your delicious, homemade chocolate croissants warm for the best fresh and melty treat!

Can I Use Frozen Butter for Laminating the Dough?

It’s best to use cold, but not frozen, butter for lamination. Frozen butter is too hard and can break the dough layers. If your butter is frozen, let it soften slightly in the fridge until cold and pliable before using.

Can I Make Chocolate Croissants Ahead of Time?

Yes! You can shape the croissants and refrigerate them overnight before baking. Bring them back to room temperature and let them proof until puffy before baking the next day.

How Should I Store Leftover Croissants?

Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven at 300°F (150°C) to bring back crispiness.

Can I Substitute Dark Chocolate with Other Fillings?

Absolutely! You can use milk chocolate, white chocolate, or even spreads like Nutella. Just make sure the filling isn’t too runny to prevent leakage during baking.

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