Homemade Chocolate Croissants are warm, flaky, and filled with gooey, melted chocolate that makes mornings feel extra special. The buttery layers of dough create a perfect crunchy outside with a soft, tender inside that just melts in your mouth. It’s like having a little bakery treat right in your own kitchen.
I love making these when I have a bit of extra time because the process of rolling out the dough and folding in the butter feels kind of calming, like a little kitchen adventure. Plus, the smell that fills the house while they bake is unbeatable—it always makes me excited to take that first, chocolatey bite. My tip? Don’t rush the chilling steps; they really help get those perfect flaky layers.
Serving these croissants fresh out of the oven, maybe with a cup of coffee or hot chocolate, is my favorite way to enjoy them. They’re great for a weekend breakfast or an afternoon treat that feels like a little celebration. Everyone I share them with always asks for the recipe, and that always makes me smile!
Key Ingredients & Substitutions
- Flour
- All-purpose flour works well for good structure and flakiness. If you want even lighter croissants, try bread flour instead as it has more protein.
- Butter for Laminating
- Use unsalted butter cold and firm. This is key for those flaky layers. If you can find European-style butter, it adds great flavor. Avoid margarine or soft butter here.
- Yeast
- Active dry yeast is an easy choice. Instant yeast can also be used and just mixed straight with flour for convenience.
- Chocolate
- Bittersweet chocolate sticks or chunks are classic. You can swap for semi-sweet or dark chocolate depending on your sweetness preference.
- Milk & Sugar
- Warm milk helps wake up the yeast. I usually use whole milk for richer dough, but any milk works fine. Sugar balances the yeast and adds a touch of sweetness.
How Do You Get Those Perfect, Flaky Layers in Croissants?
The secret lies in the lamination process—folding butter into dough multiple times. Here’s my simple approach:
- Keep butter and dough cold to avoid melting during rolling.
- Roll dough to just the right size, then fold in butter fully to seal it inside.
- Make gentle and even folds (called “turns”), chilling between each to relax the dough and keep butter firm.
- Patience matters! These rest periods are what create crisp, flaky layers rather than a heavy, doughy texture.
- Handling dough gently helps preserve air bubbles that puff during baking.
Before baking, proof croissants until they double in size. This pause activates yeast for airy layers inside. Lastly, a light egg wash gives them that shiny, golden finish.
Equipment You’ll Need
- Rolling pin – helps roll out dough evenly for perfect layers.
- Baking sheets – sturdy and flat for even baking and shaping croissants.
- Parchment paper – keeps croissants from sticking and makes cleanup easy.
- Pastry brush – ideal for applying the egg wash to get that glossy finish.
- Plastic wrap – to cover dough during chilling and resting to keep it from drying out.
- Sharp knife or pizza cutter – cuts dough cleanly into triangles for shaping.
Flavor Variations & Add-Ins
- Swap bittersweet chocolate with white chocolate for a sweeter, creamier twist.
- Add a sprinkle of cinnamon or orange zest inside for a warm, fragrant flavor boost.
- Try almond paste or marzipan in place of chocolate for a nutty, rich croissant.
- Include chopped nuts like hazelnuts or pecans for extra crunch and flavor contrast.
Homemade Chocolate Croissants
Ingredients You’ll Need:
For The Dough:
- 4 cups (500g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ¼ tsp salt
- 1 ¼ cups (300ml) warm milk (about 110°F / 43°C)
- 2 tbsp unsalted butter, melted
For Laminating Butter:
- 1 ¼ cups (280g) unsalted butter, cold
For Finishing:
- 1 large egg (for egg wash)
- 100–150g bittersweet chocolate sticks or chopped chocolate
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 3 to 4 hours total. It includes 1 hour of chilling after making the dough, several short chilling periods during the butter lamination (about 30 minutes each), 1.5 to 2 hours for the croissants to rise before baking, plus about 20 minutes to bake them. Though it takes some patience, the results are well worth it!
Step-by-Step Instructions:
1. Activate the Yeast:
Mix the warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let it sit for 5–10 minutes until foamy. This shows the yeast is alive and ready.
2. Make the Dough:
In a large bowl, sift together flour, remaining sugar, and salt. Add the yeast mixture and melted butter. Stir until a soft dough forms.
3. Knead and Rest:
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour to rest and chill.
4. Prepare the Butter Block:
Place cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into an 8×8 inch square. Keep it chilled while the dough rests.
5. Laminate the Dough:
Roll the chilled dough into a 12×12 inch square. Put the butter block diagonally in the center and fold the dough’s corners over the butter to seal it. Roll this package into a 20×10 inch rectangle. Fold the dough into thirds like a letter (one fold). Wrap and chill for 30 minutes. Repeat this rolling and folding two more times with 30-minute chilling in between to create layers.
6. Shape the Croissants:
Roll the dough out to about 20×10 inches. Cut into 10–12 triangles. Place a piece of chocolate near the base of each triangle. Roll from the base up toward the tip to form the classic crescent shape. Place on parchment-lined baking sheets with the tip tucked underneath.
7. Proof the Croissants:
Let the croissants rise at room temperature for about 1½–2 hours or until they double in size. They should look puffy and soft.
8. Egg Wash and Bake:
Preheat your oven to 400°F (200°C). Beat the egg with a tablespoon of water and brush it gently over the croissants for a shiny, golden finish. Bake for 15–20 minutes until beautifully golden and flaky.
9. Cool and Serve:
Allow the croissants to cool slightly on a rack. If you like, dust them with powdered sugar for a pretty touch. Enjoy warm, savoring the crisp layers and melted chocolate inside!
Can I Use Frozen Dough for This Recipe?
Yes! You can prepare the dough and freeze it after the first rest. Thaw overnight in the fridge before continuing with laminating and shaping. This helps save time on baking day.
What Can I Substitute for Butter in the Lamination?
For best flakiness, use unsalted butter. European-style butter works great for flavor. Avoid margarine or spreads, as they won’t create the same layers or texture.
How Should I Store Leftover Croissants?
Keep leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 350°F (175°C) oven for a few minutes to restore flakiness.
Can I Add Different Fillings Instead of Chocolate?
Absolutely! Try almond paste, fruit preserves, or even savory fillings like ham and cheese. Just be sure fillings aren’t too wet to avoid soggy layers.