Incredible Homemade Chocolate Croissants Recipe

Alright, come on in, grab a cup of coffee, and let’s chat! Today, we’re tackling something a little ambitious, but oh-so-worth-it: Homemade Chocolate Croissants. I know, I know, the thought of making croissants at home can be intimidating. Trust me, I’ve been there. I remember the first time I tried. It was a disaster! The butter leaked everywhere, the dough was tough, and they ended up looking more like sad, misshapen rocks than flaky, golden-brown pastries. But don’t let my early mishaps scare you! This recipe, after many trials and errors (and a whole lot of chocolate!), is now a family favorite.

My kids, especially Leo, are absolutely obsessed with these Homemade Chocolate Croissants. He requests them for special occasions, weekend brunches, and sometimes, just because. Honestly, there’s something so satisfying about pulling a tray of warm, buttery, chocolate-filled croissants out of the oven, the aroma filling the entire house. The crisp, flaky layers practically melt in your mouth, and the rich, dark chocolate adds the perfect touch of sweetness.

I perfected this Homemade Chocolate Croissants recipe because I wanted to offer my family something truly special. Store-bought croissants just don’t compare. They lack that certain je ne sais quoi that comes from the love and care you put into making them yourself. Plus, knowing exactly what ingredients are going into your food is always a win in my book.

This pain au chocolat recipe might seem like a weekend project, but I promise I’ve streamlined the process to make it manageable, even for busy weeknights. There are definitely some steps that take time, but most of it is hands-off, allowing you to get other things done around the house. My “aha” moment was realizing that a good stand mixer and a little patience are your best friends when it comes to achieving that perfect, flaky texture.

So, are you ready to give it a go? Don’t worry; I’ll walk you through every step of the way. We’ll tackle this Homemade Chocolate Croissants adventure together! And if you’re looking for something a little easier to start with, you can always try my recipe for Caramel Apple Slices with Chocolate Drizzle.

Alright, let’s gather our ingredients. Here’s what you’ll need to make these delicious Homemade Chocolate Croissants:

• 4 cups (500g) all-purpose flour, plus more for dusting: I always use unbleached all-purpose flour for my Homemade Chocolate Croissants.
• 1/2 cup (100g) granulated sugar: Feel free to use caster sugar if you have it on hand; it dissolves a bit easier.
• 1 teaspoon salt: Just a pinch to balance out the sweetness.
• 1/4 cup (60ml) warm water (105-115°F): Make sure it’s not too hot, or it will kill the yeast!
• 2 1/4 teaspoons (7g) active dry yeast (1 packet): When making Homemade Chocolate Croissants, you can find yeast in the baking aisle of most grocery stores.
• 1 cup (240ml) whole milk, cold: I’ve experimented with non-dairy milk, but the texture isn’t quite the same.
• 1/4 cup (60g) unsalted butter, melted: This goes into the dough itself.
• 1 1/2 cups (3 sticks, 340g) unsalted butter, cold and cut into 1/2-inch slices: This is the key to those flaky layers! Keep it as cold as possible. Here’s a Homemade Chocolate Croissants trick I learned: freeze the butter slices for about 15 minutes before you start working with the dough.
• 6 ounces (170g) dark chocolate, cut into batons or use chocolate chips: I prefer using dark chocolate with at least 70% cacao for a rich, intense flavor. You can find good quality chocolate batons online, or you can simply cut a chocolate bar into strips.
• 1 large egg, beaten (for egg wash): This gives the croissants a beautiful golden sheen.
• Optional: coarse sugar, for sprinkling: For a little extra sparkle and crunch.

1. Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes foamy. This means the yeast is alive and ready to work its magic!
2. Make the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the foamy yeast mixture, cold milk, and melted butter. Mix on low speed until a shaggy dough forms.
3. Knead the Dough: Increase the speed to medium and knead the dough for 6-8 minutes, until it becomes smooth and elastic. It should pull away from the sides of the bowl. Don’t worry if your Homemade Chocolate Croissants dough seems a little sticky; that’s okay!
4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I learned the hard way with Homemade Chocolate Croissants that patience is key here!
5. Chill the Dough: Punch down the dough to release the air. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for developing the flavor and making the dough easier to work with.
6. Laminate the Dough: This is where the magic happens! On a lightly floured surface, roll the chilled dough into a large rectangle, about 12×18 inches. Place the cold butter slices evenly over the center third of the dough. Fold one side of the dough over the butter, then fold the other side over that, like folding a letter. Press the edges to seal.
7. First Turn: Gently roll the dough into a rectangle again, about 12×18 inches. Fold it into thirds, like you did before. Wrap in plastic wrap and refrigerate for 30 minutes. This is a “turn.” We’re doing this to create layers of butter and dough.
8. Second and Third Turns: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. In my kitchen, Homemade Chocolate Croissants usually takes three turns to achieve the perfect flake. While the Homemade Chocolate Croissants dough is chilling, I usually catch up on laundry or read a book.
9. Shape the Croissants: After the final turn, roll the dough into a large rectangle, about 12×24 inches. Use a sharp knife or pizza cutter to cut the dough in half lengthwise. Then, cut each half into triangles, about 4 inches wide at the base.
10. Add the Chocolate: Place a chocolate baton or a small pile of chocolate chips at the base of each triangle. Roll the dough up tightly from the base to the point. Place the croissants on a baking sheet lined with parchment paper, with the point tucked underneath.
11. Second Rise: Cover the croissants loosely with plastic wrap and let them rise in a warm place for 1-1.5 hours, or until they are puffy and almost doubled in size. Your Homemade Chocolate Croissants should smell like yeast and butter at this stage!
12. Bake: Preheat oven to 375°F (190°C). Brush the croissants with the beaten egg and sprinkle with coarse sugar, if desired. Bake for 18-22 minutes, or until golden brown.
13. Cool: Let the croissants cool on a wire rack for a few minutes before serving. They are best enjoyed warm!

• Why is my dough so sticky? This can happen for a few reasons. First, make sure you’re measuring your flour accurately. Too much liquid can also make the dough sticky. If it’s still sticky after kneading, try adding a tablespoon of flour at a time until it comes together. You know what I do when my Homemade Chocolate Croissants dough is too sticky? I dust my hands and the work surface generously with flour.
• Why is my butter leaking out during lamination? This usually means the butter is too warm. Make sure your butter is very cold before you start laminating the dough. Work quickly and keep the dough chilled between turns. I even put my rolling pin in the freezer for a few minutes to keep it cold!
• My croissants aren’t rising properly. What am I doing wrong? This could be due to a few things. First, make sure your yeast is fresh and active. Also, the temperature of your rising environment is important. It should be warm, but not too hot. A slightly warm oven (turned off!) or a sunny spot in your kitchen can work well. If it’s too cold, your Homemade Chocolate Croissants will struggle to rise.
• Can I make the dough ahead of time? Absolutely! In fact, I highly recommend it. The dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure it’s well-wrapped to prevent it from drying out. I love that I can prep this homemade pastry in advance.
• Can I freeze the croissants? Yes, you can freeze them before or after baking. To freeze before baking, shape the croissants and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until solid. Then, transfer them to a freezer bag. When ready to bake, let them thaw overnight in the refrigerator, then proceed with the second rise and baking. If freezing after baking, let the croissants cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag.
• What’s the best kind of chocolate to use? I prefer using dark chocolate with at least 70% cacao for a rich, intense flavor. But you can use any kind of chocolate you like! Milk chocolate, semi-sweet chocolate, or even white chocolate would all be delicious. My family prefers chocolate filled croissants with dark chocolate, but Leo is partial to milk chocolate.
• Why aren’t my croissants flaky? This is usually due to the butter not being cold enough or not enough turns being done. Make sure your butter is very cold and that you’re doing at least three turns. The more layers of butter and dough you create, the flakier your croissants will be. Sometimes making easy chocolate croissant recipe can be a little difficult, and takes time and patience.

• Keep Everything Cold: Seriously, this is the most important tip. Cold butter, cold milk, cold dough – the colder, the better!
• Be Patient: Don’t rush the process. The rising and chilling times are crucial for developing the flavor and texture of the croissants.
• Don’t Be Afraid to Experiment: Once you’ve mastered the basic recipe, feel free to get creative with different fillings and flavors.