Chocolate Croissant Recipe

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, sugar, and instant yeast until well combined.

Add Wet Ingredients

Make a well in the center of the dry ingredients and add the warm milk, softened butter, and the egg. Mix until the dough comes together.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Form it into a ball.

First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Melt Chocolate

Remove the saucepan from heat and add the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth and fully melted. Allow to cool slightly.

Roll Out Dough

Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1/4 inch thick.

Cut and Fill

Cut the dough into triangles. Place a spoonful of the chocolate filling at the wide end of each triangle and roll up tightly towards the point.

Arrange on Baking Sheet

Place the rolled croissants on a parchment-lined baking sheet, spacing them apart. Cover and let them rise for another 30 minutes.

Prepare Egg Wash

In a small bowl, whisk together the egg yolk and water. Brush this mixture over the tops of the croissants.

Bake Croissants

Preheat your oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown.

Cool and Serve

Remove from the oven and let cool on a wire rack for a few minutes before serving warm.