Croissant Recipes Filled With Chocolate

Name: Croissant Recipes Filled With Chocolate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons salt; 1 tablespoon active dry yeast; 1 1/4 cups milk, warmed; 1 cup unsalted butter, cold and in cubes; 1 cup semi-sweet chocolate chips

Highlighted under: Golden Crust & Crumbs

I absolutely love crafting these decadent croissants filled with rich chocolate. The flaky pastry combined with the luscious, melted chocolate inside creates an irresistible treat. Whether it's for breakfast or a special brunch, these croissants promise to elevate any occasion. The process of making them can be a little involved, but trust me, the reward is worth every minute spent in the kitchen. I can't help but savor each bite, and I’m excited to share this recipe with you!

Created by

Imogen Price

Last updated on 2026-01-22T07:28:08.731Z

When I first tried making chocolate-filled croissants at home, I didn’t expect to fall in love with the process as much as the end product. The aroma of butter and chocolate baking together is something truly special. I’ve learned that allowing the dough to rest properly is key to achieving that ideal flaky texture. It’s a little patience that really pays off!

Through trial and error, I've discovered that using high-quality chocolate filling makes a world of difference in flavor. I recommend using a mix of dark and milk chocolate for a balanced sweetness that truly complements the buttery croissant. Each bite is an indulgence, and I can’t wait for you to experience it yourself!

Why You Will Love These Croissants
The perfect balance of flaky pastry and molten chocolate
Ideal for any time of day – breakfast, brunch, or dessert
A great way to impress family and friends with your baking skills

The Art of Lamination

Laminating the dough is crucial for achieving the characteristic flaky layers of croissants. This process involves folding and rolling the dough with cold butter multiple times. Each fold creates a layer of butter surrounded by dough, which, when baked, separates into light, airy layers. Aim for at least four turns, allowing the dough to rest in the refrigerator between each fold for a minimum of 30 minutes. This cooling period not only helps the butter to firm up but also improves gluten development, creating a better texture.

As you roll out the dough, keep your work surface and the dough lightly dusted with flour to prevent sticking. It's essential to maintain even pressure while rolling to achieve uniform thickness and create a consistent rise during baking. If the dough becomes too warm, return it to the fridge for a few minutes—this is key to maintaining the integrity of the laminated layers.

Choosing the Right Chocolate

The choice of chocolate significantly influences the flavor of your croissants. Semi-sweet chocolate chips provide a perfect balance of sweetness and cocoa richness, but feel free to experiment. Dark chocolate can elevate the intensity, while milk chocolate offers a creamier taste. If you're looking for a unique twist, consider adding flavored chocolate or even a pinch of sea salt on top for contrast once the croissants come out of the oven. Just be mindful of the melting properties of your chocolate; chips are usually the best choice for consistent melting.

For an upscale version, consider using a chocolate bar. Chop it into chunks to create molten pockets of chocolate that ooze out when you bite into the croissant. This technique promises a more indulgent experience and can make your croissants stand out as a gourmet treat.

Perfecting Your Bake

Baking at the right temperature is essential for achieving beautifully golden brown croissants. Preheating your oven to 400°F (200°C) ensures a rapid oven spring, which helps the layers rise and creates that irresistible flaky texture. To achieve an even bake, place your croissants on the middle rack of the oven and consider using a baking stone to help regulate temperature. If you notice the tops browning too quickly, you can loosely cover them with aluminum foil halfway through the baking time.

Letting the croissants cool slightly after baking allows the chocolate to set, creating a delightful contrast with the warm, flaky pastry. I recommend serving them warm, but if you have leftovers, store them in an airtight container for up to two days. You can reheat them in the oven at a low temperature until warmed through for the best flavor and texture.

Ingredients

Gather the following ingredients before you start making your delightful croissants!

Ingredients for Croissants

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups milk, warmed
1 cup unsalted butter, cold and in cubes
1 cup semi-sweet chocolate chips

Make sure to have everything ready before you begin the process!

Instructions

Follow these steps to create your wonderful chocolate-filled croissants:

Prepare the Dough

In a large bowl, combine warm milk and yeast. Let it sit for about 5 minutes. Add flour, sugar, and salt. Mix until a dough forms, then knead for 10 minutes until smooth. Cover and let it rise in a warm place for 1 hour.

Incorporate Butter

Roll out the dough into a 12x24 inch rectangle. Place cold butter cubes in the center and fold the dough over the butter. Seal the edges and roll out again into a 12x24 rectangle.

Shape the Croissants

Cut the rolled-out dough into triangles. Place chocolate chips at the wide end and roll towards the point. Shape into crescents and place on a baking sheet.

Bake

Preheat the oven to 400°F (200°C). Let the croissants rise for 20 minutes, then bake for 25 minutes until golden brown. Enjoy warm!

Enjoy the delight of your homemade chocolate-filled croissants!

Pro Tips

For best results, use high-quality chocolate and ensure your butter is cold for flaky layers.

Storage and Make-Ahead Tips

Croissants can be made ahead of time. After shaping, instead of baking, place them on a baking sheet lined with parchment paper and cover them with plastic wrap. You can refrigerate them overnight or freeze for up to a month. When ready to bake, allow them to come to room temperature, about 30-45 minutes, then proceed with the proofing and baking process as directed.

If you're looking for a shortcut, you can use store-bought puff pastry as a base for your croissants. While it won't have the same depth of flavor as your homemade dough, it can save time and yield a reasonable approximation of the flaky layers. Just ensure that you roll it out and follow similar shaping techniques to keep the final product consistent.

Troubleshooting Common Issues

If your croissants don’t puff up as expected, it could be due to the dough being too warm while shaping. Always keep the butter cold and the dough moderately cool throughout the lamination process. If the dough feels sticky or too soft during rolling, it's a sign that it needs more chilling time in the fridge before proceeding.

Another common issue is browning unevenly. This can happen if you don't rotate your baking sheet halfway through the baking time. The placement of your rack also matters; using the middle rack ensures even heat distribution. If they burn or get too dark, lower the oven temperature slightly and extend the baking time to ensure a thorough cook without risking over-browning.

Questions About Recipes

→ Can I use store-bought croissant dough?

Absolutely! Store-bought dough can save time and still result in delicious croissants.

→ What fillers can I use besides chocolate?

You can experiment with almond paste, Nutella, or even fruit jams for a different flavor.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for a couple of days or freeze for longer freshness.

→ Why is my dough too sticky?

Make sure to check your measurements and consider adding a little extra flour during kneading.