Here’s the simplest way to make chocolate croissants right at home! These buttery, flaky pastries come together with puff pastry wrapped around gooey chocolate, then baked to a perfect golden brown. They’re ideal for breakfast, brunch, or a little sweet indulgence any time of day!

Every bite of these puff pastry chocolate croissants instantly brings back memories from our Italy trip. (We made sure to enjoy chocolate croissants every morning, and honestly, I’ve been dreaming about them ever since!) I totally get that life’s busy and making croissant dough from scratch isn’t always practical. That’s why using frozen puff pastry is such a game changer—it gives you that flaky, buttery bakery vibe with zero stress and very little time.

These are tender, flaky, and just the right amount of rich. The melted chocolate nestled inside makes them a favorite for brunch or a simple dessert that everyone loves!

Ingredients You’ll Need

Puff pastry: Grab a package of frozen puff pastry from your grocery store’s freezer section. It’s a total time-saver and makes this recipe so easy!

Chocolate chips: I’m all about dark chocolate chips for their deep flavor, but feel free to use semi-sweet or milk chocolate if you prefer. (Quick tip: I tried chocolate bars too, and Hershey’s Special Dark worked best—it melts nicely without spilling everywhere. Just avoid giant bars if you go this route.)

Egg: You’ll need one large egg to whip up an egg wash for brushing the croissants, giving them that beautiful golden shine.

Water: A tablespoon mixed into the egg helps create a smooth egg wash for easy brushing.

Powdered sugar: A dusting of powdered sugar on top once they’re baked adds a lovely sweet finish.

How To Make Puff Pastry Chocolate Croissants

1. Preheat your oven. Set it at 400°F and line a baking sheet with parchment paper to prevent sticking.

2. Prepare the egg wash. Beat one large egg with a tablespoon of water and set it aside. This will give your croissants that gorgeous glossy, golden color.

3. Cut the puff pastry. Let your puff pastry thaw until soft and easy to handle, then unroll both sheets onto a clean surface. Cut each into 6 equal rectangles. (Here’s a little hack: cut the sheet in half, then each half into thirds—that gives you 6 rectangles per sheet!)

4. Fill and fold the croissants. Place a small handful of chocolate chips right in the center of each rectangle. Fold one short edge over the chips, pressing gently to seal. Then fold the other side over it and press again to keep it all nice and tight. (Pro tip: dip your fingertip lightly in water and run it along the edges. This helps seal the dough so it doesn’t open while baking.)

5. Bake to perfection. Place the croissants seam side down on your lined baking sheet. Brush each one with the egg wash to help them brown up beautifully. Bake for 20–23 minutes until golden and flaky. (Every oven is different—I like to peek around 15 minutes to make sure they’re not browning too fast.)

6. Serve and enjoy. Let the croissants cool slightly so the chocolate isn’t too hot to bite into. Then sprinkle with powdered sugar for that classic bakery look and dive in!

These croissants are always a crowd-pleaser! Perfect for bridal showers, baby brunches, holiday treats, or that special Christmas morning breakfast.

Tips

• Make sure your puff pastry is completely thawed before you start. It should be soft and easy to work with, not cold or stiff.

• Always place croissants seam side down on the baking sheet. This keeps them folded tight while baking so the chocolate stays inside.

• If you’re a chocolate lover like me, throw in extra chocolate chips before sealing! More chocolate just means more happiness—and who can complain about that? 😉

Variations

Sprinkle cinnamon sugar on top before baking! This adds a cozy, warm spice flavor, perfect for breakfast or brunch.

Add a spoonful of peanut butter inside! Nut butter brings a delicious sweet-and-salty twist to these croissants.

Or spread your favorite jam! Strawberry or raspberry jam adds a bright, fruity surprise that’s always a hit.

Why you’ll love this chocolate croissant recipe!

• A deliciously easy sweet breakfast or dessert! Light enough for mornings but rich and indulgent for evenings, these croissants hit the spot anytime.
• Perfect for parties and gatherings! They’re so convenient and easy to eat with your hands, and you can make as many as you want to feed a crowd.
• Simple ingredients you likely already have! These require just a few pantry basics—no fancy baking skills or ingredients needed.

Storage Tips

Got leftovers? No worries! Store your chocolate croissants in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge for up to 5 days, but keep in mind they might lose a bit of their crispness.

To reheat, just warm them up in a 350°F oven for about 5-7 minutes to bring back that flaky, fresh-baked feel. You can also microwave briefly, but the oven is best for keeping them crispy.

Make-Ahead Tips

You can totally prep these croissants ahead of time! Assemble and fill them, then place them on the baking sheet lined with parchment, cover tightly with plastic wrap, and keep them in the fridge for up to 6 hours before baking.

This is perfect for busy mornings or when you want to have everything ready for brunch. Just pull them out, give them the egg wash, and bake as directed!

Serving Suggestions

These chocolate croissants pair beautifully with a cup of coffee or hot chocolate for a cozy breakfast. Thinking brunch? Serve alongside fresh fruit or a light green salad to balance the richness.

They also make an amazing treat with a scoop of vanilla ice cream for a quick dessert that feels fancy but is so easy to throw together. Trust me, your family and friends will love it!

Recipe FAQs

• Can I use homemade puff pastry? Absolutely! If you have the time and patience, homemade puff pastry will work great. Just keep in mind it requires more time to prepare.
• Can I freeze these croissants? Yes! After baking and cooling completely, freeze them in an airtight container or bag for up to 1 month. Reheat straight from frozen in a 350°F oven for 10-12 minutes.
• What’s the best chocolate to use? Dark or semi-sweet chocolate chips work best because they melt nicely and aren’t too sweet. Hershey’s Special Dark bars are a great option if you prefer chocolate bars.
• Can I make these vegan? You can substitute vegan puff pastry and swap the egg wash with a plant-based milk or a simple maple syrup glaze for shine.