Chocolate Puff Pastries are my absolute favorite treat to whip up when I want to impress guests without spending hours in the kitchen. I love how these delicate, flaky pastries transform simple ingredients into something that looks totally gourmet.

The combination of crisp, buttery layers with rich melted chocolate creates an irresistible dessert that’s perfect for breakfast, afternoon tea, or a light dessert.

Ingredients For Chocolate Puff Pastries

1 sheet of puff pastry (thawed but still cold)
130-180g dark chocolate (50% cocoa solids) or chocolate chips
1 egg yolk (from a large egg)
1 teaspoon milk, cream, or water
1 tablespoon demerara sugar (turbinado sugar)

How To Make Chocolate Puff Pastries

Make sure your pastry is thawed but still cold and firm enough to work with. If it gets too soft at any point, pop it in the fridge or freezer to chill again.
Preheat your oven to 200°C (180°C fan) or 395°F and line two baking sheets with parchment paper.
Using a pizza cutter or sharp knife, cut the puff pastry into equal squares – either 9 squares for a square sheet or 12 for a rectangular sheet. Each square should be roughly 9cm (3½ inches).
Optional decorative step: For the prettiest Chocolate Puff Pastries, cut strips about 5mm wide from the bottom edge to about ⅔ of the way up each square, leaving the top portion intact.
Place 3 squares of chocolate or 1 tablespoon of chocolate chips on the intact part of each square, just in from the top edge.
Roll the pastry toward you so it encases the chocolate, continuing until the strips wrap over the top. Gently seal the edges and where the strips meet underneath.
Chill again for 10 minutes (or store covered for up to 2 days or freeze for up to 3 months).
Beat the egg yolk with milk in a small bowl, then brush over the top of each pastry.
Sprinkle generously with sugar, then roll the pastries to catch any sugar that falls around them.
Bake for 18-20 minutes until golden brown and puffed. Let cool for a few minutes before enjoying.

Variations

I’ve experimented with several delicious twists on these Chocolate Puff Pastries:

Add a tablespoon of Nutella instead of chocolate pieces
Mix in a sprinkle of cinnamon with the chocolate for a Mexican chocolate vibe
Add a few mini marshmallows with the chocolate for a s’mores effect
Try white chocolate with a few raspberry pieces
Sprinkle sea salt on top before baking for a sweet-salty combo

Tips

From my experience making these dozens of times:

Keep that pastry cold! Warm pastry won’t puff as beautifully.
Don’t overfill with chocolate or it might leak out during baking.
These Chocolate Puff Pastries are best enjoyed the day they’re made, but can be stored in an airtight container for up to 4 days.
Warm them up slightly before serving for that fresh-baked taste.
They’re amazing with a scoop of vanilla ice cream on the side!

Expert Baking Tips

I’ve learned a few tricks that make these Chocolate Puff Pastries truly special:

For the flakiest results, look for all-butter puff pastry at your grocery store.
The quality of chocolate matters! I prefer using a good-quality dark chocolate that’s around 50-60% cocoa solids.
If your kitchen is warm, work with half the pastry at a time, keeping the rest in the fridge.
The egg wash is what gives these pastries that gorgeous golden shine, so don’t skip it!
If you notice the pastries browning too quickly, cover loosely with foil for the last few minutes of baking.

FAQ

Can I make these ahead of time?
Yes! You can assemble them and keep them in the fridge for up to 2 days before baking, or freeze for up to 3 months.

Can I use homemade puff pastry?
Absolutely! If you’re ambitious enough to make your own puff pastry, it will work beautifully.

My chocolate leaked out during baking. What happened?
You might have used too much chocolate or not sealed the edges well enough. Try using a bit less filling next time and make sure to pinch the seams closed.

Can I use milk chocolate instead of dark?
Sure! While I prefer dark chocolate because it balances the sweetness of the pastry, milk chocolate works great too, especially if you’re making these for kids.