Homemade Chocolate Croissants

Homemade Chocolate Croissants are a delicious treat made with flaky, buttery layers of dough wrapped around rich, melty chocolate. The contrast between the crisp outside and the soft, gooey chocolate…

By Alina • December 27, 2025 • Reading time: 6 min

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I love making these croissants from scratch because the smell that fills the kitchen while they bake is just amazing. It’s like a little bit of bakery magic right at home. Plus, making the dough and shaping each croissant is a fun way to slow down and enjoy the process.

These croissants are perfect for a weekend breakfast or an afternoon snack with a cup of coffee or tea. I find that they taste best when eaten fresh and warm, but they also freeze well if you want to enjoy them later. Trust me, it’s hard to share once you’ve tasted one!

Key Ingredients & Substitutions

Flour: All-purpose flour works well for structure. For a lighter croissant, 00 flour or bread flour can give extra chew and crispness.

Butter: Use unsalted butter with high fat for that rich, flaky texture. If you can’t get European butter, just stick to cold, good-quality butter.

Chocolate: Choose dark or semisweet chocolate bars for the filling. If you prefer, chocolate chips or chopped baking chocolate can work too. For a dairy-free version, try vegan chocolate.

Yeast: Active dry yeast is great; instant yeast works as well but reduce proofing time slightly.

How Do You Nail the Lamination Process for Flaky Layers?

Laminating dough is layering the butter inside folded dough to create flaky croissants. The key is keeping dough and butter cold and handling gently to avoid melting the butter.

Roll dough evenly into a rectangle for consistent butter coverage.
Encase the cold butter block tightly to prevent leaks.
Roll and fold gently but firmly in thirds (like a letter), then chill to relax the dough and keep butter firm.
Repeat rolling and folding 3 times total, always chilling between turns.
If dough feels sticky or butter softens, chill longer—keeping cool prevents greasy spots.

Patience and cold temps make those beautiful flaky layers visible after baking!

Equipment You’ll Need

Rolling pin – essential for evenly rolling out the dough and butter layers.
Pastry brush – perfect for applying egg wash to get a shiny, golden finish.
Baking sheet – a flat, rimmed sheet keeps your croissants in shape while baking.
Parchment paper – prevents sticking and makes cleanup easier.
Sharp knife or pizza cutter – helps you cut clean triangles for shaping croissants.
Plastic wrap – useful for wrapping dough between folds to keep it cold and moist.

Flavor Variations & Add-Ins

Swap chocolate for almond paste filling for a sweet, nutty alternative.
Add a sprinkle of cinnamon sugar inside before rolling for a warm, spiced touch.
Use white chocolate instead of dark for a sweeter, creamier bite.
Fold in finely chopped nuts like hazelnuts or pistachios for crunch and flavor.

How to Make Homemade Chocolate Croissants

Ingredients You’ll Need:

4 cups (500g) all-purpose flour
½ cup (100g) granulated sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp salt
1 ¼ cups (300ml) whole milk, warm (about 110°F/43°C)
2 tbsp unsalted butter, melted
1 lb (450g) cold unsalted butter (for laminating)
1 large egg (for egg wash)
6 oz (170g) high-quality dark or semisweet chocolate bars or chocolate batons for filling
Optional: melted chocolate for drizzling on top

How Much Time Will You Need?

This recipe takes about 30 minutes of active preparation, plus about 4 to 6 hours for chilling and proofing. Most of the time is resting for the dough and butter layers, plus letting the croissants rise before baking. Planning ahead makes it easy and stress-free!

Step-by-Step Instructions:

1. Prepare the Dough:

Start by dissolving the yeast in warm milk and let it rest for 5 to 10 minutes until it looks frothy. Then add the flour, sugar, salt, and melted butter. Mix everything well and knead the dough for 8 to 10 minutes until nice and smooth. Shape into a ball, cover it with plastic wrap, and chill it in the fridge for at least 2 hours or overnight.

2. Make the Butter Block:

Slice the cold butter and place it between two sheets of parchment paper. Use your rolling pin to flatten and shape it into a rectangle about 7 by 9 inches. Chill the butter block while you wait for the dough.

3. Laminate the Dough:

Roll out the chilled dough to a 12 by 18-inch rectangle on a floured surface. Place the butter block in the center and fold the dough edges over the butter to seal it in. Roll gently to a 9 by 24-inch rectangle, then fold the dough into thirds like a letter (this is your first turn). Wrap it up and chill for 30 to 60 minutes.

4. Repeat the Turns:

Roll out and fold the dough two more times, chilling it for 30 to 60 minutes between each fold. This layering creates the flaky croissant texture.

5. Shape the Croissants:

Roll the dough out to about 10 by 24 inches. Cut it into long triangles with a base around 4 inches wide. Place a piece of chocolate at the wide end of each triangle, then roll each one tightly toward the point. Tuck the ends underneath and place them on a baking sheet lined with parchment paper, leaving space between each.

6. Let the Croissants Rise:

Cover loosely and let the croissants proof in a warm spot for 1.5 to 2 hours, until they puff up and nearly double in size.

7. Bake to Perfection:

Preheat your oven to 375°F (190°C). Beat the egg and brush it over each croissant to get a lovely golden shine. Bake them for 18 to 22 minutes until golden and puffed. Let them cool slightly before serving.

8. Optional Chocolate Drizzle:

For extra indulgence, drizzle melted chocolate over the croissants while they’re still warm.

9. Enjoy Your Homemade Croissants!

These croissants are best enjoyed warm with their flaky layers and melty chocolate center. Perfect for breakfast or a special treat anytime!

Can I Use Frozen Butter for Laminating?

It’s best to use cold, but not frozen, butter for laminating. If your butter is frozen, let it thaw in the fridge until it’s cold and pliable but still firm. This helps create those flaky layers without sticking or tearing the dough.

How Long Can I Store Homemade Chocolate Croissants?

Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a warm oven to refresh the flakiness.

Can I Substitute Chocolate Batons with Chocolate Chips?

Yes! Chocolate chips work fine, but they might melt and spread more than batons. For less mess, try placing a small handful of chips in the center when shaping the croissants.

Is It Okay to Use Instant Yeast Instead of Active Dry Yeast?

Absolutely! If using instant yeast, you can mix it directly with the flour and skip the proofing step. Just keep an eye on rising times as they may be shorter.