Easy Homemade Chocolate Croissants

Flaky, buttery, golden outside, delicious croissant dough filled with melted dark chocolate. A foolproof recipe for chocolate homemade treats.

Easy Homemade Chocolate Croissants – Recipe

The way of preparations – medium

Prep time

  • Prep time –
  • Cook time –
  • Total time –

Yield: 10-12 croissants


  • 1 1/4 cup warm milk
  • 2 1/2 teaspoons instant yeast
  • 3 1/2 cups all-purpose flour, plus more for rolling dough
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 9 oz.  butter
  • 1- 4 oz. bar bittersweet chocolate
  • Eggs wash (1 egg, 1 tablespoon heavy cream )

Instructions on how to make Easy Homemade Chocolate Croissants

  • Warm the milk to 105- 110 F
  • Combine warm milk, sugar and yeast in the bowl of your stand mixer.
  • Let this stand until thick and foamy, about 5 minutes.
  • Add flour and salt to the yeast mixture.
  • Mix on low speed for about 7 minutes, until the dough is smooth and soft.
  • Transfer dough into a clean, floured surface and knead briefly for about two minutes, adding flour a little at a time as necessary.
  • Pat and shape the dough to a 1 and 1/2 inch thick rectangle.
  • Wrap it in plastic wrap and chill in the fridge for 1 hour.
  • While the dough is in the fridge, prepare the butter.
  • Cut butter into sticks, and arrange them in a neat block.
  • With a rolling pin, pound the butter so that it becomes malleable.


  • Remove dough from the refrigerator
  • After chilling the dough, unwrap it and roll it into a 16 x 10 inch rectangle.
  • Lay the butter block on the center of the dough.
  • Carefully pull each corner of dough over the edge of the butter and to the center of the butter, pressing down so no air is trapped.
  • Pinch the edges of dough together once the butter is fully covered, sealing the butter inside the dough.
  • Roll the dough to form a 15 x 10 inch rectangle.
  • Fold the dough again, business letter style. You now have completed one fold.
  • Chill the dough in the fridge for 1 hour, wrapped in plastic.
  • Repeat this rolling and folding three more times.
  • Once you have chilled your croissant dough, divide it in half horizontally and put one half back in the fridge, wrapped tightly in plastic wrap.
  • Roll the dough.
  • Dough should be between 1/4-1/2 inch thick.
  • Using a sharp knife or pizza cutter, divide dough into 5 or 6 even long strips about 2-3 inches wide each.


  • Chop the chocolate bar into chunks so you can divide them evenly among the croissants, with 2 strips in each.
  • Place the two logs of chocolate down on the dough, one inch from the closest end to you, and the other two inches further from the first.
  • Starting at the end closest to you, gently roll the dough over the first piece of chocolate, and continue rolling over the next, and all the way to the end.
  • Set the croissant onto a parchment lined baking sheet with the end of the roll on the bottom.
  • Let croissants rest in a slightly warm place for 1 hour.
  • Preheat oven to 400°F.
  • Prepare egg wash by whisking 1 egg and 1 tablespoon heavy cream.
  • Gently apply a thin layer onto each croissant with a pastry brush.
  • Bake sheets one at a time for about 30 minutes, rotating the pan after 15 minutes.
  • Let cool on a wire rack completely before serving.
  • Serve with sugar and melted chocolate.