I absolutely love these Homemade Chocolate Croissants—they’re beautifully flaky, buttery, and filled with rich chocolate. Baking them from scratch fills my kitchen with that irresistible aroma and gives me a rewarding homemade bakery experience.

Homemade Chocolate Croissants

Why You’ll Love This Recipe

I adore this recipe because it transforms simple ingredients into an elevated treat. The laminated dough yields tender, delicate layers, and each croissant holds a warm chocolate surprise inside. They’re perfect for breakfast, brunch, or a special treat any time. Plus, making them is as satisfying as eating them!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
¼ cup granulated sugar
2¼ tsp active dry yeast (1 packet)
1½ tsp salt
1¼ cups warm milk (about 110 °F / 43 °C)
1 Tbsp melted unsalted butter
1 cup cold unsalted butter (for lamination, about 2 sticks)
8–12 chocolate batons or dark chocolate bars
1 large egg (for egg wash)

directions

Activate yeast & make dough – In a small bowl, combine warm milk, sugar, and yeast. Let it sit until frothy, about 5–10 minutes.
In a large bowl, mix flour and salt. Add melted butter and the yeast mixture, stirring until a rough dough forms.
Knead lightly until smooth, then shape into a rectangle. Cover and let rise until doubled, about 1–1½ hours.
Prepare butter block – While dough rises, pound cold butter between parchment into a flat rectangle about 7×10 inches. Chill until firm.
Encapsulate butter – Roll dough into a 10×15-inch rectangle. Place the butter block in the center and fold dough edges over to fully encase it.
Laminate dough – Roll the dough into a 10×20-inch rectangle, fold into thirds (letter fold), and chill for 30 minutes. Repeat this rolling-and-folding process two more times, chilling 30 minutes between turns.
Shape croissants – After the final turn, chill dough for at least 1 hour (or overnight), then roll into an 8×24-inch rectangle.
Cut the rectangle into 3×4-inch rectangles. Lay a piece of chocolate at one shorter end, then roll tightly toward the opposite end to form a croissant. Place seam-side down on a parchment-lined baking sheet.
Proof – Let the shaped croissants rise at room temperature until puffy and slightly jiggly, about 1–2 hours.
Bake – Preheat oven to 400 °F (200 °C). Brush each croissant with beaten egg. Bake 15 minutes, then lower heat to 375 °F (190 °C) and bake another 10–12 minutes until deep golden brown.
Let the croissants cool for a few minutes before serving—they’ll have crisp, flaky layers with gooey melted chocolate inside.

Servings and timing

Servings: Makes about 8–12 croissants depending on size
Total time: Approx. 6–8 hours (can extend over 2 days)
- Dough rise: 1–1½ hours
- Lamination & chilling: ~3 hours with rests
- Final chill: 1 hour (or overnight)
- Shaping & proofing: 1–2 hours
- Bake: 25 minutes

Variations

I sometimes substitute chocolate pieces with caramel-stuffed chocolate or Nutella for a decadent twist.
To add sweetness, I brush tops with honey or simple syrup right after baking.
For flavor variation, I sprinkle sliced almonds on top before baking.
I also roll them in cinnamon sugar after baking for a sweet crust.
For a fruity note, I add a smear of raspberry jam along with the chocolate before rolling.

storage/reheating

I store cooled croissants in an airtight container for up to 2 days at room temperature. To refresh their crispiness, I reheat them in a 350 °F (175 °C) oven for 5–7 minutes. They can also be frozen individually; to serve, I reheat from frozen in a warm oven until crisp and warmed through.

FAQs

How do I get those signature flaky layers?

I make sure the butter and dough stay cold, roll and fold properly, and allow the recommended chilling times—these steps give the croissants flaky, layered perfection.

Can I make the dough ahead of time?

Yes—I shape and wrap the fully laminated dough, then refrigerate or freeze. I roll and bake it the next day when I’m ready.

What type of chocolate works best?

I prefer high-quality dark chocolate batons or bars—they melt beautifully and balance the buttery dough.

Do I need an egg wash?

Yes—it gives the croissants a shiny, golden finish. You can skip it for a more matte look, but I love the appearance egg wash adds.

Why did my croissants turn out dense inside?

That usually means they didn’t proof long enough. I look for them to become noticeably puffy before baking, and proof a bit longer when my kitchen is cool.

Conclusion

These Homemade Chocolate Croissants bring bakery-level elegance and flavor to home baking. With buttery layers and flowing chocolate centers, they’re a delightful treat for any occasion. I love the process and even more, I adore every bite—and I’m sure you will too.