Homemade Chocolate Croissants

Last winter I had a snow day and decided chocolate croissants were the only reasonable way to spend it. My kitchen was freezing, which actually worked in my favor. By the time they came out of the oven, the whole house smelled like a Parisian bakery. They were gone before they even cooled completely.

My friend Sarah came over unexpectedly while these were proofing on the counter. We ended up waiting two hours just to eat them together, standing at the kitchen counter. She still talks about that afternoon. Sometimes the best cooking days are the unplanned ones.

Ingredients

• All-purpose flour: Creates the structure while keeping layers tender, extra for dusting keeps dough from sticking
• Granulated sugar: Adds subtle sweetness to balance the bitter chocolate filling
• Salt: Enhances flavor and strengthens gluten structure
• Active dry yeast: Gives the dough lift and that beautiful rise during proofing
• Whole milk: Lukewarm activates yeast without killing it, adds richness
• Softened butter: Incorporated into dough for tenderness and flavor
• Cold butter: Creates the flaky layers when folded into the dough
• Bittersweet chocolate: Intense chocolate flavor that melts beautifully inside
• Egg wash: Gives croissants that gorgeous golden shine

Instructions

Wake up the yeast:

Dissolve yeast in lukewarm milk and let it bubble for 5 minutes until foamy and alive

Make the dough:

Mix flour, sugar, salt, and softened butter into the yeast mixture, then knead for 5 to 7 minutes until smooth and elastic

First chill:

Shape dough into a rectangle, wrap tightly in plastic, and refrigerate for 1 hour to relax gluten

Prepare the butter:

Pound cold butter between parchment into a 6 by 8 inch rectangle, chilling if it gets too soft

First fold:

Roll dough to 10 by 14 inches, place butter on one half, fold dough over, and seal edges tightly

Create layers:

Roll into 10 by 20 inch rectangle, fold into thirds like a letter, wrap and chill for 30 minutes

Build more layers:

Repeat rolling and folding two more times, rotating 90 degrees each time and chilling 30 minutes between

Shape the croissants:

Roll dough into 10 by 20 inch rectangle, cut into 8 rectangles, and place chocolate at one end of each

Proof until puffy:

Cover loosely and let rise at warm room temperature for 2 hours until noticeably puffed

Get ready to bake:

Preheat oven to 400°F and beat egg with milk for a glossy wash

Add some shine:

Brush croissants gently with egg wash, being careful not to deflate the risen dough

Bake to golden:

Bake for 18 to 20 minutes until deep golden brown and crisp on the outside

Save

The first time I made these, I rushed the chilling steps and ended up with chocolate bread instead of croissants. They were still delicious but completely flat. Lesson learned, patience is the secret ingredient you cannot skip.

Working the Dough

Rolling dough between folds requires a gentle hand and confidence. If the butter starts breaking through the surface, dust lightly with flour and chill immediately. Work quickly but without rushing, letting the dough rest when it fights back.

Choosing Your Chocolate

Good chocolate makes all the difference here since it is the star flavor. Baking chocolate works well but splurge on something you enjoy eating straight. Chocolate batons are convenient but chopped bars create those gorgeous melted pools.

Make Ahead Magic

Shaped unbaked croissants freeze beautifully for up to a month. Thaw them overnight in the refrigerator, then proof at room temperature until puffy before baking. Fresh baked croissants on a weekday morning feels like magic.

• Freeze on the baking sheet first, then transfer to a bag to prevent sticking
• Proof frozen croissants longer since they start cold
• Bake straight from the fridge, do not let them come to room temperature first

Save

There is something deeply satisfying about pulling these from the oven, golden and flaky, knowing you created every single layer by hand. Serve them with coffee and watch them disappear.

Recipe FAQs

→ What type of chocolate works best for the filling?

Bittersweet or semisweet chocolate is ideal as it melts well and balances the buttery dough with a rich flavor.

→ How many times should the dough be folded?

The dough should be folded three times, with chilling between each fold to create flaky layers.

→ Can I freeze croissants before baking?

Yes, shaped and unbaked pastries can be frozen up to one month. Thaw overnight and proof before baking.

→ What’s the best way to achieve a golden crust?

Brushing croissants with an egg and milk wash before baking helps create a shiny, golden exterior.

→ Why is chilling important during preparation?

Chilling keeps the butter cold, preventing it from melting into the dough, which is key for developing flaky layers.