Easy Chocolate Croissants
Looking for a quick chocolate fix? These easy chocolate croissants are ready in only 20 minutes and full of chocolate, then drizzled with more chocolate and sprinkled with powdered sugar.
A shortcut for a fun and delicious treat, anytime! It’s like an easier version of pain au chocolat.
If there is one thing we love at our house, it’s chocolate of all kinds. My daughter is a milk chocolate girl. I am a dark chocolate girl, my son adores white chocolate, my husband just loves it all.
So overall, we do make a lot of chocolate things. If you want more chocolate goodness, simply check out the other chocolate recipes here on the site.
Why You’ll Love Easy Chocolate Croissants Recipe
Ingredients for this chocolate croissant recipe
Get the full ingredient list and full instructions in the printable recipe card below.
This is one of those easy recipes I almost always have the ingredients on hand to make. Plus we enjoy making crescent rolls from scratch so you can always go that route if you forget to pick a can up from the store.
But you know what I love the best about these Easy Chocolate Croissants? Not only are they super easy, but they are done in about 20 minutes.
That means you can make them almost anytime. And once they cool, they can be eaten on the go. They make a great special treat in a kids lunch box (or mom or dads too!).
Now, I love drizzling melted chocolate over the top of mine, but that is not a necessary step. They are delicious straight out of the oven, with no additional ingredients or additions.
But I love how the chocolate drizzle looks and I the powdered sugar or confectioners sugar just adds something else. Not only are they delicious, but they are pretty to look at too.
Add On’s for Easy Chocolate Croissants
We also sometimes love to add other additions… a few things that go great inside these with the chocolate are:
- peanut butter
- shredded coconut
- fresh chopped strawberries
- chopped nuts
- mini marshmallows
- cream cheese
- and of course many other additions
Storage Tips
Cool completely: Let the croissants cool completely to room temperature before storing them. This prevents condensation from forming, which can make them soggy.
Airtight container is best: Store leftover croissants in an airtight container or a resealable plastic bag. This will help keep them from drying out.
Room temperature storage: Croissants are best eaten within a day or two of baking. Store them at room temperature for optimal texture.
Reheating for best results: If you’re eating them the next day, gently reheat them to restore some of their original crispness. A few minutes in a warm oven or toaster oven is ideal. You can also microwave them briefly, but be careful not to overdo it or they’ll become tough.
Freezing for longer storage: For longer storage (beyond a couple of days), you can freeze them. Wrap each croissant individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to a month. Thaw them overnight at room temperature or reheat them from frozen in a warm oven.
Avoid the refrigerator: Storing croissants in the refrigerator is generally not recommended. The cool air can actually dry them out faster than room temperature storage.
Consider a bread box: If you have a bread box, that can also be a good option for storing croissants at room temperature. It helps to regulate humidity and keep them fresh for a bit longer.
More Delicious Recipes
At the end of the day, this is a simple recipe designed to make them quickly but still look and taste amazing. For flaky layers, you can use puff pastry dough.
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Recipe for Easy Chocolate Croissants
Printable recipe below or simply pin for later!
Easy Chocolate Croissants
Ingredients
- 8 count crescent rolls
- 1 cups chopped chocolate or we opt for chocolate chunks
- 1 small egg beaten with 1 teaspoon of milk (makes an egg wash)
- melted chocolate for drizzling optional
- Powdered Sugar optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
- We usually prepare our work surface or the counter by sprinkling flour down so we don't have the dough stick. Separate crescent roll dough into 8 separate triangles. Put a heaping tablespoon of chopped chocolate on top of each triangle. You can put as little or as much as you'd like, but remember you want it to stay inside the croissants at the end of the day. So don't overstuff too much. Keep it away from the edge of the dough is all we're saying.Note: If you're using another type of dough, roll your dough out with a rolling pin, then slice into rectangles with a pizza cutter for the easiest method or you can just use a sharp knife and simply fold closed. Use a fork to score the seam side and a little water or egg wash to seal the edges closed.
- Beginning at the wide end of each triangle, roll the dough to the finer tip wrapping the tip securely around and making sure it's face down when it goes on the sheet pan.
- Brush the tops and sides of each rolled crescent with the egg wash.
- Bake in a 350 degree F oven for 12-15 minutes or until golden brown.
- Remove from oven and allow to cool for 5 minutes.
- Melt your chocolate for drizzling, if desired. Drizzle chocolate over the tops of each crescent.
- Sift powdered sugar over each crescent before serving, if desired. Best if served warm, but still delicious at room temperature.
Notes
- Leftovers should be stored in an airtight container at room temperature for up to 3 days. (ours never last that long)
- While you can substitute the chocolate for chocolate chips, we’ve found that chopped chocolate bars seem to melt better than the chocolate chips.
- These go lightening fast at parties, so make sure you double or even triple the recipe.
Love how versatile crescent rolls are! These look wonderful!
I’ve never tried making my own croissants because I thought it’d be way too time-consuming. This definitely would make life easier though!