These Puff Pastry Chocolate Croissants taste like they took all day to make. They’re buttery, delicious, and perfectly chocolatey.
This recipe makes sixteen mini puff pastries. It serves eight and costs $0.96 per serving. The entire cost of the recipe is about $7.72.
Check out my Puff Pastry Cronuts with Buttermilk Glaze, Cream Puffs, and Homemade Strawberry Shortcake for more pastry inspiration.
Chocolate Croissant From Puff Pastry
Are you wanting a delicate chocolate French-inspired pastry but do not have the time to make the dough? Me too!
This recipe for a Chocolate Croissant is made with Puff Pastry. The pre-made frozen pastry makes this a quick and simple recipe with the same great taste you get from your favorite bakery.
The flaky croissant with the warm chocolate inside is a dream! Serve it as a light dessert or a special breakfast treat.
I love that the dough of the croissant is light and airy. The chocolate inside melts while it bakes into the dough, creating a buttery chocolate masterpiece.
Skip the bakery, save a few dollars, and make Puff Pastry Chocolate Croissants at home instead!
INGREDIENTS AND ESTIMATED COST
Per Serving Cost: $0.96
Recipe Cost: $7.72
- 17.3 oz package puff pastry sheets – $4.88
- (4) 1.55 oz Hershey’s dark chocolate candy bars – $2.65
- 1 large egg – $0.17
- 1 Tablespoon water – $0.00
- 1 Tablespoon powdered sugar – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
HOW TO MAKE CHOCOLATE CROISSANTS WITH PUFF PASTRY
- First, preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- Next, after thawing the puff pastry sheets for fifteen minutes, unfold one sheet on a lightly floured surface.
- Cut the pastry sheet into eight pieces.
- Then, break the candy bars into four sections and place one section in the middle of each puff pastry piece.
- Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet.
- Next, place the pastries on the baking sheets.
- Whisk together the egg and one tablespoon of water.
- brush the tops and sides with the egg wash. Repeat this process with the second puff pastry sheet.
- Finally, bake the pastries for 14-15 minutes and place the baking sheets on a wire rack to cool after baking.
- Dust the croissants with powdered sugar before serving.
***For complete recipe instructions, see the recipe card below.
RECIPE VARIATIONS
- Dark or milk chocolate will work for these. Hershey’s brand works well. I tried a couple other brands of chocolate bar/varieties and the chocolate leaked from the pastry packet and burned.
- You can make these larger by cutting each puff pastry sheet into 4 equal pieces instead of 8. You will need to use bigger pieces of chocolate and increase the baking time by a few minutes.
STORAGE TIPS
SERVE: Pastries can be served warm or cold with a dusting of powdered sugar.
STORE: Store in an airtight container at room temperature for 1-2 days.
FREEZE: If you’re going to freeze the chocolate croissants, then don’t dust them with powdered sugar. Once they’re cooled, place them in a freezer-safe container and freeze for 2-3 months. These pastries are delicate so it’s best to freeze them in a container instead of a freezer bag so they don’t get damaged in the freezer.
THAW: Thaw at room temperature for 2-3 hours. Then pop the pastries into a 350°F oven for a few minutes until they are heated through. Finally, dust the chocolate croissants with powdered sugar before serving.
COOK’S TOOLS
- Baking sheet
- Whisk
- Small mixing bowl
- Pastry brush
- Wire rack
- Pastry cutter
RECIPE FAQs
Absolutely! It is the perfect shortcut when baking this delicate dessert. Puff pastry bakes into perfectly flaky layers in minutes versus spending hours making the croissant dough from scratch.
I would not recommend this substitution. The crescent rolls do not bake as fluffy and flaky as the puff pastry does, so the result will be different if you do use crescent rolls instead of puff pastry.
These croissants are puff pastry wrapped around a piece of chocolate. Dark or milk chocolate will work for these. Hershey’s brand works well. It is easy to break them into even pieces and melt well in the oven. I tried a couple of other brands of chocolate bar/varieties, and the chocolate leaked from the pastry packet and burned.
MORE DESSERTS
- Boston Cream Pie
- Almond Coffee Cake Ring
- How to Make Cannoli Cream
- Boston Cream Pie Crepe Cake
- Pecan Pie Bars
- Creamy Blueberry Crumb Bars
- Homemade Cannoli Shells
- Italian Ricotta Cookies
- Cream Cheese Pound Cake
- Chocolate Chip Cake with Chocolate Glaze
Puff Pastry Chocolate Croissants
Equipment
- baking sheet
- whisk
- small mixing bowl
- pastry brush
- wire rack
- pastry cutter
Ingredients
- 17.3 oz package puff pastry sheets
- (4) 1.55 oz Hershey’s dark chocolate candy bars
- 1 large egg
- 1 Tablespoon water
- 1 Tablespoon powdered sugar for dusting
Instructions
PREP OVEN AND BAKING SHEET:
- Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400°F.
- Line two baking sheets with parchment paper.
PREP PUFF PASTRY AND CANDY BARS:
- Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
- Unfold one sheet of puff pastry on a lightly floured surface. Cut it into 8 equal pieces.
- Break the candy bars into sections. There should be four sections in each candy bar.
- Place the chocolate in the center of each puff pastry piece.
MAKE EGG WASH AND ASSEMBLE PASTRY:
- Make the egg wash by whisking together the egg and 1 tablespoon of water.
- Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet to seal.
- You can add a bit of egg wash between the pastry where you are sealing it to help hold it together.
- Place the assembled pastries on the prepared baking sheets and brush the tops and sides with the egg wash.
- Repeat with the second sheet of puff pastry dough.
BAKE AND COOL:
- Bake the pastries for about 14-15 minutes, or until the pastry is golden brown, rotating the baking sheets halfway through baking.
- Move the baking sheets to wire racks for 10 minutes.
TO FINISH:
- Dust the chocolate croissant with powdered sugar and serve.
Notes
- You can make these larger by cutting each puff pastry sheet into 4 equal pieces instead of 8. You will need to use bigger pieces of chocolate and increase the baking time by a few minutes.
- Dark or milk chocolate will work for these. Hershey’s brand works well. I tried a couple of other brands of chocolate bar/varieties and the chocolate leaked from the pastry packet and burned.
- Sealing the wrapped dough onto the underside of the pastry helps to maintain a symmetrical shape when cooking.
- The egg wash will help the pastry dough stick to itself when sealing. It also gives a nice golden sheen to the baked pastry.
Pastries are best served warm just out of the oven.
Nutrition
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I love working with puff pastry. This is such a great recipe. Bakery quality right in your own kitchen.
These are so delicious and buttery and dreamy! I’m definitely making these again, for Easter brunch!
heavenly – i had chocolate croissants at a bakery and wanted a quick way to make them at home and these were perfect!
So simple, but so beautiful and delicious!