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 –
- 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.