Let’s learn how to make The Best Homemade Chocolate Croissants at home with handy ingredients in just a few minutes.

A chocolate croissant is a type of pastry made of a crescent-shaped flaky dough filled with melted chocolate. It is a popular breakfast or snack food, especially in France where it originated. The dough is layered with butter, rolled and folded multiple times to create its signature flakiness, then shaped into a crescent and filled with chocolate before being baked. The result is a delicious, rich pastry that’s crisp and flaky on the outside and soft and chocolatey on the inside.

So, give it a try and impress your whole family, especially your little ones.


  • 1 package of pre-made croissant dough
  • 1/2 cup of chocolate chips
  • 1 egg, beaten
  • 2 tbsp of sugar
  • 1/4 tsp of cinnamon powder

How To Make The Best Homemade Chocolate Croissants:

  1. Firstly, preheat the oven to 400°F (200°C).
  2. Then, unroll the croissant dough on a lightly floured surface.
  3. Sprinkle the chocolate chips evenly over the dough.
  4. Then, roll up the dough tightly, starting from the wide end and moving toward the narrow end.
  5. Brush the top of the dough with the beaten egg.
  6. Then, mix the sugar and cinnamon together in a small bowl and sprinkle over the top of the dough.
  7. Place the dough onto a baking sheet and bake for about 15-20 minutes, or until the croissant is golden brown.
  8. Finally, let the croissant cool for 5 minutes before serving.

Enjoy your homemade chocolate croissants!


Here are a few tips for making a successful homemade chocolate croissant:

  • Use high-quality chocolate: Using good-quality chocolate will result in a tastier croissant. Dark, milk, or semi-sweet chocolate can be used, depending on your choice.
  • Roll the dough tightly: Ensure the dough is rolled tightly to prevent the chocolate from spilling out during baking.
  • Brush with egg wash: Brushing the croissant with beaten egg aids to create a golden, flaky crust.
  • Allow the croissant to rest: After rolling the dough and before baking, allow the croissant to rest for 10-15 minutes. This allows the dough to relax and helps to prevent the croissant from shrinking while baking.
  • Bake until golden brown: Bake the croissant until it’s a deep golden-brown color to ensure the inside is fully cooked and the crust is flaky and crispy.
  • Let cool before serving: Let the croissant cool for a few minutes before serving to allow the chocolate to set. Enjoy warm!

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