Homemade Chocolate Croissants Recipe

Making homemade chocolate croissants at home feels like bringing a little piece of a Parisian bakery into your own kitchen. These croissants are buttery, flaky, and filled with rich chocolate — a true classic that never gets old.

This recipe is a balance of soft dough and dark chocolate, wrapped together in golden, tender layers. It’s a project that feels special, but it’s also something anyone can master with a little patience and care.

Whether you’re making them for a cozy breakfast, a weekend treat, or just because you love good pastry, these chocolate croissants are worth every step. Let’s take it slow and walk through it together.

Chocolate Croissants Overview

Croissants are a laminated dough — meaning layers of butter are folded into dough multiple times to create hundreds of buttery, delicate layers when baked.

In this homemade version, we’re using a simple yeasted dough enriched with milk and a touch of sugar. Instead of making it too sweet, we let the chocolate filling take the spotlight.

For the chocolate, a good-quality bar or sticks of semi-sweet or bittersweet chocolate work best. They hold their shape when baked, and their deep flavor perfectly complements the buttery pastry.

• Butter is the key to flaky croissants. Use high-fat, European-style butter if possible for the best layering.
• Chocolate should be dark enough to balance the richness without being too bitter.
• Patience is just as important as ingredients. Chilling between folds keeps the butter from melting into the dough.

Croissant making isn’t hard, but it does require time and a gentle hand. It’s a perfect weekend baking project.

What You Need to Know Before You Start

Prep Time & Chill Time:
Prep Time: 1 hour
Resting & Chilling Time: 4–5 hours (split between steps)
Baking Time: 20–22 minutes
Total Time: 6–7 hours, mostly inactive chilling.

Servings:
This recipe makes about 12 chocolate croissants.

Difficulty:
Moderate — not technically hard, but you need to follow timing carefully.

Required Kitchen Tools

• Rolling pin
• Baking sheets
• Parchment paper
• Sharp knife or pizza cutter
• Clean kitchen towel
• Pastry brush
• Mixing bowls
• Measuring cups and spoons
• Whisk

Ingredients to Make Homemade Chocolate Croissants

• For the Dough:
  • 1/4 cup (56g) unsalted butter, softened
  • 4 cups (500g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk
• For the Butter Layer:
  • 1 and 1/2 cups (340g) unsalted butter, softened
  • 2 tablespoons (16g) all-purpose flour
• For the Filling:
  • One 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped (or chocolate batons)
• For the Egg Wash:
  • 1 large egg
  • 2 tablespoons (30ml) whole milk
• Optional:
  • Confectioners’ sugar for dusting after baking

How to Make Homemade Chocolate Croissants

1. Make the Dough

• In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
• Add the cold milk and the softened butter.
• Mix until a rough dough forms.
• Turn the dough onto a lightly floured surface and knead for about 2 minutes, just until it comes together smoothly.
• Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Prepare the Butter Block

• While the dough chills, prepare the butter.
• Place the softened butter between two sheets of parchment paper.
• Use a rolling pin to gently pound and roll the butter into a rectangle about 8 x 5 inches (20 x 13 cm).
• Sprinkle the butter with 2 tablespoons of flour and lightly roll it in.
• Keep the butter chilled but still pliable — not rock-hard.

3. Enclose the Butter

• On a floured surface, roll the chilled dough into a 12 x 8-inch rectangle.
• Place the butter block in the center of the dough.
• Fold the dough over the butter like a letter — first the bottom up, then the top down.
• Pinch the edges to seal the butter inside.
• Lightly roll the dough to smooth it out without pressing too hard.
• Wrap and chill the dough for 30 minutes.

4. Laminate the Dough (Folding Process)

• Take the dough out of the fridge.
• Roll it into a long rectangle, about 20 x 8 inches.
• Fold the dough into thirds again, like a letter.
• Wrap and refrigerate for another 30 minutes.
• Repeat the rolling and folding two more times, chilling between each fold.
• After the final fold, chill the dough for at least 1 hour or overnight.

5. Shape the Croissants

• Roll the dough into a large rectangle, about 24 x 10 inches and about 1/4 inch thick.
• Cut the dough into 12 rectangles.
• Place a piece of chocolate near the edge of each rectangle.
• Roll the dough tightly over the chocolate, sealing the seam underneath.
• Place the rolled croissants seam-side down on a parchment-lined baking sheet.

6. Final Proof

• Cover the croissants loosely with a clean kitchen towel.
• Let them rise at room temperature for 1–2 hours, or until they look puffy and slightly jiggly when you touch them.

Baking the Croissants

7. Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Position the racks in the center of the oven.

8. Apply the Egg Wash

• In a small bowl, whisk together the egg and milk.
• Brush the tops of the croissants gently with the egg wash, making sure not to press down and deflate them.

9. Bake

• Bake the croissants for 18–22 minutes, or until they are deep golden brown.
• Rotate the baking sheet halfway through baking for even coloring.

10. Cool and Optional Finishing Touch

• Let the croissants cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
• If you like, dust lightly with confectioners’ sugar once fully cooled.

Tips & Tricks for Success

• Keep everything cold: Warm butter will melt into the dough instead of forming layers. Chill whenever the butter starts feeling too soft.
• Don’t rush the proofing: If the croissants don’t proof enough before baking, they won’t be as fluffy.
• Use high-quality chocolate: Since chocolate is the star inside, using a good brand makes a noticeable difference.

Recipe Variations

• Almond Chocolate Croissants:
  Add a thin spread of almond paste along with the chocolate before rolling.
• Extra Chocolatey:
  Use two small sticks of chocolate inside each croissant for a double-chocolate bite.
• Mini Croissants:
  Cut the dough into smaller rectangles for bite-sized treats. Reduce baking time slightly.

Why I Love This Recipe

Making chocolate croissants from scratch always feels like a small, satisfying achievement. It’s a slow process, but not hard, and it fills the kitchen with the most incredible smell.

The final result — buttery, flaky layers wrapped around melted chocolate — makes every step feel completely worthwhile. Once you taste them warm from your own oven, it’s hard to go back to store-bought.

Nutrition Information (Per Croissant)

• Calories: 345 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 280mg
• Potassium: 120mg
• Fiber: 2g
• Sugar: 6g
• Vitamin A: 650 IU
• Calcium: 45mg
• Iron: 2mg

Homemade Chocolate Croissants FAQs

How long do homemade chocolate croissants stay fresh?

They are best eaten the same day. You can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven before serving.

Can I freeze the croissants before baking?

Yes. After shaping, freeze the croissants on a tray. Once frozen, transfer them to a freezer bag. To bake, let them thaw and proof until puffy, then proceed as normal.

Can I use puff pastry instead of homemade dough?

You can, but it won’t have the same rich flavor and layered texture that laminated croissant dough provides. For a quick version, store-bought puff pastry is an option.

Conclusion

Homemade chocolate croissants are a real treat — flaky, tender, and filled with rich chocolate. They take some time, but each step is simple and satisfying. Whether you’re baking for a special morning or just to enjoy a little homemade luxury, these croissants are worth the effort.

Take your time with the process, and enjoy every buttery bite when they come out of the oven. There’s nothing quite like it.