Valentine’s Chocolate Puff Pastry Recipe

chocolate puff pastry

When I think of Valentine’s Day and/or romantic foods, I think of chocolate. In fact, honestly, when I think of any holiday I think of chocolate, but we’re not talking about any other holiday. We’re just talking about Valentine’s Day and chocolate is my food of choice. So when This Week’s Cravings theme suggested Valentine’s Treats or Romantic Dinners for Your Loved Ones, all I could think of was chocolate, chocolate and more chocolate. Then I started thinking about some of the treats and things we’ve made over time, and what we’ve made for special occasions and then I remembered the puff pastries we made last year for Valentine’s day and it was decided immediately those would be the perfect recipe to share.

Valentine’s Chocolate Puff Pastry Recipe
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 pkg. crescent rolls OR homemade crescent roll dough
  • 18 [Hershey's Chocolate Candy Drops|], you can also use choc. chips or a mini Hershey bar in each
  • 1 Tbs. whipping cream
  • 1 tsp. sugar
Chocolate Syrup Topping:
  • 1½ c. sugar
  • ¾ c. water
  • ¾ c. cocoa (we use the dark cocoa all the time)
  • 1 tsp. vanilla
  • 2 Tbs. corn syrup
For the Pastry:
  1. Preheat oven to 375 degrees F. Spray baking pan or cookie sheet with cooking spray.
  2. If you use the canned crescent rolls, open the pkg. and create one solid sheet by using your fingers to pinch all the edges together and smooth out (with rolling pin, if desired).
  3. If you use homemade pastry dough, (we make our own crescent rolls, sometimes), roll it out flat.
  4. Whichever method you use, cut the dough into 6" squares.
  5. Lay them onto your baking sheet or cookie pan.
  6. Place 3 chocolate drops or a few chocolate chips or one mini Hershey bar into the center of each dough square.
  7. Bring the 4 corners of the dough, and pinch to close. Pinch all the sides as well.
  8. Brush the top of each pastry with whipping cream and then sprinkle with sugar (we used pink sugar from Wilton in honor of Valentine's Day)
  9. Bake for 14-16 minutes or until golden brown.
  10. While they are baking, prepare the syrup.
For the Chocolate Syrup:
  1. Boil the water and add the sugar. Boil until dissolved. Whisk in the rest of the ingredients.
  2. Cook for about 2-3 minutes over medium heat.
  3. Spoon onto plates before setting pastries on top. Drizzle over the top of each pastries. Serve everything warm.
  4. Remaining chocolate syrup can be kept for about 2 weeks in container in the refrigerator.
Nutrition Information
Serving size: 1 Pastry



I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Angie from Big Bear’s Wife  & Kristi from Veggie Converter. Go visit them and tell them I said hi!


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  1. says

    Ooh these chocolate puff pastries looks delish! I love the chocolate river oozing out of them!

    Today I’m linking up my Valentines Cupcakes with a Twist.

    Drop by Fusion Fridays at each Friday and link up your goodies! {Open thru Wednesday}

    Thanks so much for hosting and Happy Valentines!

    • says

      Jennifer, they are very, very tasty. If you add a bit of oil to the chocolate inside, the chocolate river will ooze even more. I have several different ways I’ve made these – my favorite is to mix up a chocolate ganache and stuff it inside. Talk about a river – and amazing flavors. Yum!
      I will make sure to check out your Fusion Fridays. I feel bad, as I’m not sure I’ve ever been before. I’ll change that!

  2. says

    I came to this post too late for valentines day (my girlfriend got treated to a McDonalds drive-thru), but I think this recipe will make up for it. Will try the Chocolate Puff Pastry recipe and hopefully it will turn out as nice as the photograph looks.

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