These easy chocolate croissants are made with buttery puff pastry and rich dark chocolate. They bake up golden, flaky, and delicious—perfect for a quick breakfast or sweet snack!
Ingredients Needed:
- 375 grams all-butter ready-rolled puff pastry sheet
- 100 grams dark chocolate (minimum 70% cocoa solids or best quality milk chocolate bar for children)
- 1 large egg (beaten)
How To Make Chocolate Croissants?
- Preheat the oven: Set your oven to 220°C.
- Cut the pastry: Unroll the puff pastry and cut it into 6 squares, then cut each square diagonally to make 12 triangles.
- Add the chocolate: Place a small piece of chocolate 2cm / ¾ inch from the wider end of each triangle.
- Roll the croissants: Start rolling from the wide end toward the tip. Press lightly to seal, then curve into a croissant shape.
- Bake: Place them on a lined baking tray (no butter needed), brush with beaten egg, and bake for 15 minutes until golden and flaky.
Recipe Tips:
- Use Cold Puff Pastry: Keep the puff pastry cold before rolling and baking. If it gets too soft, put it in the fridge for 10 minutes before shaping. Cold pastry makes the croissants extra flaky and crispy.
- Cut Even Triangles: Make sure all the triangles are the same size so they bake evenly. If some are bigger than others, they won’t cook at the same time and may turn out undercooked or overbaked.
- Seal the Edges Well: Press the dough gently after rolling to seal the chocolate inside. This prevents the chocolate from leaking out while baking.
- Don’t Overfill with Chocolate: Use just a small piece of chocolate about 1cm so the croissants don’t burst open while baking. Too much chocolate can cause a messy, uneven bake.
- Brush Egg Wash Evenly: Lightly brush the croissants with beaten egg for a golden, shiny crust. Make sure not to overdo it, or the pastry might turn soggy instead of crisp.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chocolate croissants cool completely to room temperature. Then, store them in an airtight container in the fridge for up to 5 days to keep them fresh.
- Freeze: Once cooled, place the croissants in a freezer-safe bag or wrap them tightly in plastic wrap. Store in the freezer for up to 2 months.
- Reheat: Set the air fryer to 160°C and heat the croissants for 3-4 minutes until crispy and warm.
Nutrition Facts:
- Calories: 200 kcal
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 120mg
- Potassium: 90mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Chocolate Croissants
Description
These easy chocolate croissants are made with buttery puff pastry and rich dark chocolate. They bake up golden, flaky, and delicious—perfect for a quick breakfast or sweet snack!
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C.
- Cut the pastry: Unroll the puff pastry and cut it into 6 squares, then cut each square diagonally to make 12 triangles.
- Add the chocolate: Place a small piece of chocolate 2cm / ¾ inch from the wider end of each triangle.
- Roll the croissants: Start rolling from the wide end toward the tip. Press lightly to seal, then curve into a croissant shape.
- Bake: Place them on a lined baking tray (no butter needed), brush with beaten egg, and bake for 15 minutes until golden and flaky.
Notes
- Use Cold Puff Pastry: Keep the puff pastry cold before rolling and baking. If it gets too soft, put it in the fridge for 10 minutes before shaping. Cold pastry makes the croissants extra flaky and crispy.
- Cut Even Triangles: Make sure all the triangles are the same size so they bake evenly. If some are bigger than others, they won’t cook at the same time and may turn out undercooked or overbaked.
- Seal the Edges Well: Press the dough gently after rolling to seal the chocolate inside. This prevents the chocolate from leaking out while baking.
- Don’t Overfill with Chocolate: Use just a small piece of chocolate about 1cm so the croissants don’t burst open while baking. Too much chocolate can cause a messy, uneven bake.
- Brush Egg Wash Evenly: Lightly brush the croissants with beaten egg for a golden, shiny crust. Make sure not to overdo it, or the pastry might turn soggy instead of crisp.
Nigella Chocolate Croissants