EASY Croissants with Dark Chocolate

Easy Croissants with Dark Chocolate are light, flaky and sinfully delicious! These croissants with dark chocolate filling are made with only 2 ingredients, coated with an egg wash and baked until golden brown, even your kids can make them in minutes!

They taste so good; other than their shape, you can’t really tell the difference from the ones you buy at your local coffee shop or bakery.  They are AWESOME! 

 These chocolate filled croissants actually turned out better than we ever expected!

 

 

My daughter is back home from college and some of her favorite things are coffee lattes, cinnamon rolls and these delicious warm croissants, especially ones filled with chocolate.

For the past few years, I enjoy making her favorite cinnamon rolls with raisins and walnuts using a box of puff pastry sheets, and I thought to myself, why not make some croissants with them, right ? 

Besides, I had a bag of bittersweet chocolate chips in my pantry, and the only thing needed was an egg to coat the tops of each croissant with an egg wash.

So I decided to give it a try! 

 

Notes and Great TIPS!

• I used one puff pastry sheet to make only a few croissants. 

• If you are having guests, by all means, use both puff pastry sheets.  The package will yield about 8 to 10 croissants.   

• These delicious croissants took me less than 10 minutes to make, and about 25 minutes to bake.  Amazing, right?

• If you serve them warm, the melted chocolate inside is thick and creamy and it’s enough to satisfy anyone’s chocolate cravings.  

• Best of all, the dark chocolate offers some antioxidants in each one.  And, one box can yield about 8 to 10 croissants, depending on the size and shape.

This was the first time I made chocolate filled croissants, and realized these pastry sheets really do come in handy. 

It was so much fun, especially because you can make any size or shape croissants you prefer.  The only thing you need to remember when you take them out of the oven, is to allow the croissants to cool down before you bite into them.  

The melted chocolate inside will be extremely hot, and can burn your mouth instantly. We know this, because it happened to us.

I think next time, I’ll try to make the croissants look more traditional. But regardless of their shape and size, my family thought they were perfect. 🙂  Gotta love them.

Give these easy croissants with dark chocolate a try!

Enjoy!

 

*You can follow along below with our step by step directions, or jump down to the bottom of this post for our full recipe card. 

 

Ingredients Needed for EASY Croissants with Dark Chocolate:

• 1 box of Puff Pastry Sheets ( Pepperidge Farm, package of 2 sheets)

• 1 bag (10 ounce) Ghirardelli Bittersweet chocolate baking chips ( 60% Cacao)

• 1 egg, lightly beaten

• 1 Tbsp. water

• cooking spray

Follow the directions on the box to thawing puff pastry sheets.  About 20 minutes at room temperature before using, is best to work with.

Preheat oven to 350 degrees.
Gently, unfold pastry sheet on lightly floured surface. 

If using one sheet, return wrapped, unused sheet to freezer.  Lightly spray one cookie sheet with cooking spray, or place a sheet of parchment paper on the cookie sheet, and set aside. Using a rolling pin, gently roll the pastry sheet to make it a tab thinner.

Slice down the middle of the sheet, horizontal.

Starting at one end.  Place a few of chocolate morsels (about 10) down the middle in a straight line, about 1 inch from the end.  If you prefer more chocolate filling, just double the chips next to the ones in the center.

 

Pick up the end and roll over the chocolate chips once, and gently press down to pinch the seam.

 

Then roll over the pastry the second time, and press down lightly, to seal the seam again.  Cut the pastry where it ends.  Place the filled pastry onto the prepared baking sheet.

 

Repeat again, laying the chips, then roll over the chips once, and then roll over the second time.  Cut the pastry.  Continue with the other half of the pastry sheet.  If you have some dough leftover, make mini chocolate croissants with the remaining pastry.

 

Mix water with beaten egg.  Brush tops of unbaked pastry with egg wash.

 

Bake for 25 to 27 minutes, or until croissants are golden brown.
Remove from oven, and allow to cool completely.  If you prefer serving them warm, reheat croissants in a toaster oven for 1 minute.  Store them in a air-tight container.

Yields: about 4 to 5 chocolate croissants per sheet

 

 

Yield: 8 to 10 croissants

EASY Croissants with Dark Chocolate Filling

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Light and flaky crispy croissants with melted dark chocolate filling inside are super easy and simple, even your kids can make them in minutes!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 box of Puff Pastry Sheets ( Pepperidge Farm, package of 2 sheets)
• 1 bag (10 ounce) Ghirardelli Bittersweet chocolate baking chips ( 60% Cacao)
• 1 egg, lightly beaten
• 1 Tbsp. water
• cooking spray

Instructions

1. Follow the directions on the box to thawing puff pastry sheets. About 20 minutes at room temperature before using, is best to work with.
2. Preheat oven to 350 degrees.
3. Gently, unfold pastry sheet on lightly floured surface. If using one sheet, return wrapped, unused sheet to freezer. Lightly spray one cookie sheet with cooking spray, or place parchment on the cookie sheet, and set aside. Using a rolling pin, gently roll the pastry sheet to make it a tab thinner.
4. Slice down the middle of the sheet, horizontally.
5. Starting at one end. Place a few of chocolate morsels (about 10) down the middle in a straight line, about 1 inch from the end. If you prefer more of a chocolate filling, just double the chips next to the ones in the center. Pick up the end and roll over the chocolate chips once, and gently press down to pinch the seam.
6. Then roll over the pastry the second time, and press down lightly, to seal the seam again. Cut the pastry where it ends. Place the filled pastry onto the prepared baking sheet.
7. Repeat again, laying the chips, then roll over the chips once, and then roll over the second time. Cut the pastry. Continue with the other half of the pastry sheet. If you have some dough leftover, make mini chocolate croissants with the remaining pastry.
8. Mix water with beaten egg. Brush tops of unbaked pastry with egg wash.
9. Bake for 25 to 27 minutes, or until croissants are golden brown.
10. Remove from oven, and allow to cool completely. If you prefer serving them warm, reheat croissants in a toaster oven for 1 minute. Store them in a air-tight container.
11. Yields: about 4 to 5 chocolate croissants per sheet

Hello friends!  If you make these delicious easy croissants with dark chocolate, let us know and leave a comment!  Snap a photo and hashtag it on Instagram @2sistersrecipes. 

We’d love to see what you cook!  You can also follow us on Facebook, Twitter and on Pinterest for more ideas on fast and easy meals. 

Thanks for stopping by!  🙂

Anna and Liz