Easy Chocolate Croissants

I’ve been making these Easy Chocolate Croissants for years, and they never fail to impress! There’s something magical about biting into a homemade chocolate croissant with its flaky layers and melty chocolate center. While traditional croissants can be intimidating, my method simplifies the process while still giving you that authentic buttery texture. The best part? You’ll feel like a professional baker when you pull these golden beauties from your oven!

Ingredients

• 1/2 cup (120ml/4floz) warm milk
• 1 3/4 cups (250g/8 3/4 oz) strong bread flour
• 1/2 tsp salt
• 11 tablespoons (150g/5.3 oz) butter, frozen
• 4 tablespoons (50g/1 3/4 oz) sugar
• 2 tsp (7g/1 sachet) dry yeast
• Chocolate chips or bar (I recommend 72% cocoa solids)
• 1 egg yolk beaten with 1 tbsp milk to glaze

How To Make Chocolate Croissants

1. Warm your milk until it is body-temperature (just warmed).
2. In a large bowl, add the flour, salt, sugar, and yeast and whisk to combine.
3. Grate the frozen butter straight into your flour. You want pea-sized pieces of cold butter.
4. Pour in the milk and gently combine to a dough using a spoon until the dough just comes together. You want the butter to remain in pea-sized pieces, so don’t be too enthusiastic when mixing!
5. Turn the dough out onto a lightly floured work surface and press together to form a square. It will be soft. Wrap in cling film and put in the fridge for 90 minutes.
6. Lightly dust your worktop and rolling pin with flour.
7. Roll your dough out to a rectangle roughly 14½ inches by 10 inches.
8. Fold the short sides of the dough into the middle.
9. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
10. Flip the dough over so the seams are underneath. Roll it out again, repeating the folding steps 2 more times. The dough will become more elastic as you roll and fold it.
11. Form the dough into a smallish rectangle. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.
12. Roll the dough out to a rectangle three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper.
13. Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base.
14. Cut a small slit in the center of each triangle base.
15. Gently stretch the corners and tip, add your chocolate to the wide end, then loosely roll the dough up. Place, tip side down, on a large tray lined with baking paper.
16. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray.
17. Cover loosely with greased cling film and let the croissants rise for 2-3 hours at room temperature.
18. Preheat the oven to 230°C/450°F. Brush the croissants with the egg wash and bake for ten minutes, then reduce temperature to 190°C/375°F and bake for another 5 minutes or until the croissants are a deep golden brown.
19. Cool on a wire rack before serving.

Expert Tips

• Keep everything as cold as possible when working with the dough if the butter melts too soon, you won’t get those beautiful flaky layers.
• If at any point the butter softens too much, cover and pop in the freezer to firm it before continuing.
• Don’t rush the rising time those 2-3 hours are essential for developing flavor and texture.
• The small slit at the base of each triangle helps create that classic curved croissant shape.
• Use high-quality chocolate for the best flavor in your Chocolate Croissants.

Recipe Variations & Possible Substitutions

I love experimenting with my Chocolate Croissants recipe! Try using white chocolate or hazelnut spread instead of dark chocolate. You can also add a sprinkle of cinnamon or orange zest to the dough for a flavored variation. If you’re dairy-sensitive, plant-based butter can work, though the texture won’t be quite the same. For a sweeter finish, try dusting with powdered sugar after baking.

Serving and Pairing Suggestions

These croissants are absolute perfection when served warm, when the chocolate is still slightly melty. I love pairing them with a strong coffee or hot chocolate for breakfast, or with fresh berries and whipped cream for a decadent dessert. They’re also wonderful with a scoop of vanilla ice cream for an elevated treat!

Storage and Reheating Tips

Once completely cooled, store your Chocolate Croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. To reheat, place in a 350°F/175°C oven for about 5 minutes until warmed through and crisp again. Avoid microwaving as it makes them soggy.

Recipe FAQs

Can I make the dough ahead of time? Absolutely! The dough actually benefits from an overnight rest in the fridge, which develops more flavor.

Why didn’t my croissants rise properly? The most common reason is old yeast or rising in a too-cold environment. Make sure your yeast is fresh and let them rise in a warm, draft-free spot.

Can I use all-purpose flour instead of bread flour? You can, but bread flour gives better structure. If using all-purpose, you might need slightly less milk.

My chocolate leaks out during baking. Any tips? Try freezing your chocolate pieces for 15 minutes before adding them to the dough, and make sure to seal the edges well when rolling.

Troubleshooting Tips

If your dough becomes too soft while working with it, don’t panic! This is my favorite part about these Chocolate Croissants they’re forgiving. Simply pop the dough back in the fridge for 15-20 minutes to firm up before continuing. If your croissants are browning too quickly in the oven, tent them with foil for the remaining baking time. And remember, even if they don’t look perfect, they’ll still taste amazing!

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