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Chocolate Pastry: A Rich and Decadent Treat

This chocolate pastry is ridiculously easy to make but has an incredible wow factor everyone loves. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

This chocolate pastry is delicious as a breakfast or brunch treat, a snack, or a fabulous dessert. Making croissants from scratch can be intimidating, but this recipe works because you use already existing croissant dough.

Chocolate drizzled croissant on a white background with chips around it.

What pastry dough should I use?

You want a pastry that bakes up light and fluffy, which is why I love to use croissant dough. Making it form scratch is a lot of time and effort and elbow-grease.

Instead, I use the frozen croissants from my Wildgrain subscription box to make this chocolate pastry. They are perfect every time, and they taste just like the kind you get from a French boulangerie.

The Wildgrain subscription box, if you don’t know, is a monthly box filled with sourdough breads, artisan pastries, and fresh pasta. It arrives frozen, and you bake it from frozen – with the exception of this chocolate pastry, of course.

The box changes up each month, but right now, you get free croissants with every new order for the life of your subscription. Pro tip: Once you’ve subscribed, order extra croissants because you’re going to want to make this again and again.

Best of all, if you use the code HONEST10, you get $10 off your first month’s box. That plus free croissants every month with your subscription box, and you can’t go wrong.

Overhead image of frozen Wildgrain croissants in the package on a marble counter.

The products are so easy to use, and honestly, the croissants taste fabulous baked from frozen as the instructions share. But when you turn them into chocolate pastry? It’s worth the little extra time and effort.

The box comes with so many other items each month, too. I use the bread to make everything from grilled cheese to stuffed French toast to cheesy garlic pull apart bread and so much more.

What kind of chocolate should I use?

Because the chocolate is the star here, be sure you use quality chocolate. Your traditional chocolate chips from the grocery store that you use to make chocolate chip cookies just won’t cut it here.

Because the croissant is already so rich, you want to look for dark chocolate to complement the flaky pastry dough.

If you have a good quality chocolate bar, simply chop it up, as you want the pieces to melt evenly. I find it’s easiest to use chocolate callets because they are already the right size, and they are designed for baking and melting.

What can I use instead of chocolate?

I have had fun making different kinds of stuffed croissants, and you can’t really go wrong. If you don’t have chocolate in your house, you have other options that work just as well.

I love to add dried fruit mixed with the chocolate for even more flavor. Dried cherries, dried blueberries, dried currants, and dried pineapple chunks are my family’s favorite. Don’t use fresh or frozen fruit, as the moisture will make for a soggy croissant.

Instead of chocolate, you can use Nutella, which adds a great hazelnut taste. Use a sparing amount, as Nutella is already so rich.

Fruit preserves are another great swap. Choose your favorite flavor and add it to the croissant. Be sure to seal the edges so none leaks out as it bakes.

You can also go savory with this. Try mozzarella, basil, and sun-dried tomatoes or sliced ham and Swiss cheese. Leftover pulled pork with red onion and barbecue sauce is tasty, too.

Your imagination is the limit with complementary flavors. Be sure to not add too much moisture with your fillings, and balance the flavor with the richness of the croissant.

Just have fun with it. A chocolate pastry tastes amazing, but there are so many other options you can have with the croissant dough.

Why use an egg wash?

The egg wash creates a golden brown and shiny crust on the chocolate pastry as it bakes. And while you want it to look good, that isn’t the only reason.

The egg wash helps create a barrier between the pastry and the air, which means that your croissant doesn’t get soggy as quickly. We all want the crispy, flaky croissant as we bite into it, right?

Additionally, when the egg wash creates that barrier as the dough bakes, it seals the heat and moisture inside the pastry so it rises more fully.

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You can see the different between a croissant I brushed with and egg wash and one where I didn’t.

How to Make a Chocolate Pastry

For the Wildgrain frozen croissants, let the dough thaw overnight in your fridge. You don’t want it on your counter where it will rise and may overproof.

Preheat your oven to 400 degrees.

In a small bowl, mix together the egg white and water with a fork or whisk. Set this aside for later.

Overhead of a hand stirring egg wash in a bowl.

If your dough is already chilled, simply roll it out. If you use a preformed croissant, gently slice the croissant most of the way in half with a serrated bread knife on a silpat or parchment paper.

Knife cutting a raw croissant in half.

Chop your dark chocolate, and measure out what you need for each croissant.

Layer the chocolate and any other ingredients in the croissant. Be sure to leave a border around all the edges to ensure the chocolate doesn’t leak out and burn.

Overhead of half a croissant with chocolate chips in it.

Gently roll the croissant into its traditional shape if you used a flat sheet of dough. If you sliced your preformed croissants in half, brush the edges with egg wash to help hold them together, then pinch them closed.

Pastry brush adding egg wash to edges of a cut raw croissant.

Note that croissants cut in half may split open as they bake if you don’t pinch them closed tightly enough. They still taste great, but know you need to pinch them closed more the next time.

Place the croissants onto a silpat or parchment paper-lined baking sheet with adequate distance between them to allow them to rise as they bake. Use a pastry brush to gently coat all surfaces of the dough with the egg wash.

Pastry brush adding egg wash to formed croissants.

Place them into the oven to bake for 12-15 minutes. They do not need to rest or rise again before you bake them.

Once they are golden brown, remove them from the oven and immediately place them on a wire rack. Do not let them overbake.

Baked croissant sitting on a clear round plate.

Be sure to let them cool fully. If you bite into them before the finish cooling, they quickly become soggy.

Optional chocolate drizzle

Do you want to make your chocolate pastry look even prettier? Add a chocolate drizzle to this stuffed croissant.

Use the same chocolate you used for the inside, and gently melt it.

While generally I melt chocolate on the stove, when I need this little, I’ll place it in a small microwave-safe bowl and heat it in 25 second intervals.

Stir it after each round in the microwave. As soon as it melts most of the way, keep stirring until it’s smooth.

Do not burn your chocolate!

Use a fork to drizzle the chocolate over your still warm croissants, then put them on your wire rack to cool completely.

Fork drizzling chocolate onto a croissant on a baking tray.

Be sure to bookmark this recipe to make this chocolate pastry recipe again!

Don’t forget to start your Wildgrain subscription box to get these great frozen croissants (and more) and use the code HONEST10 to get $10 off your first box!

Chocolate drizzled croissant on a white background with chips around it.

Chocolate Pastry

Yield: 4 croissants
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This quick and simple recipe creates a delicious and simple chocolate pastry. It's a fun breakfast or brunch idea and so much simpler than making it fully from scratch.


  • 4 uncooked croissants
  • 3 ounces dark chocolate
  • 1 egg white


  1. Thaw frozen croissant dough in the fridge overnight or for six or so hours.
  2. Preheat your oven to 400 degrees.
  3. Whisk egg white with a tablespoon of water in a small bowl, and set this aside.
  4. Chop chocolate into small pieces if you do not use callets.
  5. Slice the croissant in half almost all the way through with a serrated knife.
  6. Place croissants on a baking sheet lined with a silpat or parchment paper.
  7. Add chocolate to the center of the croissant.
  8. With a pastry brush, gently add the egg wash to the edge of the croissant, then firmly pinch the edges of the crosisant closed.
  9. Brush the outside of each croissant with the egg wash.
  10. Bake the croissants for 15-18 minutes until golden brown.
  11. Remove from the oven, and drizzle with melted chocolate if desired. Let cool fully before you serve.


  • For more tips and hints, be sure to read the full article.
  • Do not use standard chocolate chips for this. You should use high quality chocolate, either a block or callets.

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Nutrition Information:
Yield: 4 Serving Size: 4 croissants
Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 332mgCarbohydrates: 44gFiber: 3gSugar: 18gProtein: 7g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

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Chocolate pastry with chocolate chips and text How to make chocolate stuffed croissants.

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