If you’ve ever tasted Starbucks’ mouthwatering chocolate croissants, then you will appreciate this EASY three-ingredient version using puff pastry, chocolate chips, and powdered sugar. When I worked for a real estate consulting firm in southern California, my boss took me to Starbucks nearly every morning and I would always order the same thing: a venti chai tea latte with soy milk and no foam, along with a warm chocolate croissant. Knowing that I can make this with only three ingredients makes my heart skip a beat. I know they’re not really croissants, but the dough is very similar and they taste just as good as a croissant.
Kitchen and Dining Best SellersI was so fond of these that when I took a four-week vacation to Italy in 2010 (back in my single days – before marriage and parenthood!), I ate a chocolate croissant every morning along with a hot espresso. Needless to say, I love chocolate and I love the heavenly combination of chocolate and croissants! If you like this, then you’ll love my Puff Pastry Churro Sticks, Nutella-Stuffed French Toast Sticks, and Mini Cinnamon Rolls!
Ingredients in Puff Pastry Chocolate Croissants
Puff pastry. Use any brand of puff pastry such as Pepperidge Farm.
Chocolate chips. You can use semi-sweet, milk, or dark chocolate chips for the filling.
Home Best SellersPowdered sugar. Sprinkle powdered sugar on top for a delectable topping.
How to Make the Best Puff Pastry Chocolate Croissants
1). Take the puff pastry out of the freezer about 30-40 minutes before you start to bake.
2). Preheat your oven to 400 degrees F/ 200 degrees C and line a baking sheet with parchment paper.
Home Audio Best Sellers3). Use a knife to cut each thawed puff pastry into six pieces. Each piece will be about 3 inches by 5 inches (8 cm x 12.5 cm).
4). Place half of the chocolate chips in the center of each thawed pastry.
5). From the short end, carefully wrap up each pastry, making sure to keep the chocolate chips inside while you roll. Repeat with the remainder of the pastry and chocolate chips.
6). Place the rolled pastries seam side down on the prepared baking sheet, leaving about 1 inch in between each pastry. Bake for 20-25 minutes, or until golden and puffy.
7). Spoon powdered sugar over the baked pastries and serve warm.
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Nutella-Stuffed French Toast Sticks
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Finally, if you make these Puff Pastry Chocolate Croissants, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Puff Pastry Chocolate Croissants
Ingredients
- 2 sheets Pepperidge Farm frozen puff pastry or similar
- 1 1/2 cups chocolate chips milk, semi-sweet, or dark chocolate works best
- 1 tsp powdered sugar
Instructions
- Take the puff pastry out of the freezer about 30-40 minutes before you start to bake.
- Preheat your oven to 400º F/ 200º C and line a baking sheet with parchment paper.
- Use a knife to cut each thawed puff pastry into six pieces. Each piece will be about 3 inches by 5 inches (8 cm x 12.5 cm).
- Place half of the chocolate chips in the center of each thawed pastry.
- From the short end, carefully wrap up each pastry, making sure to keep the chocolate chips inside while you roll. Repeat with the remainder of the pastry and chocolate chips.
- Place the rolled pastries seam side down on the prepared baking sheet, leaving about 1 inch in between each pastry. Bake for 20-25 minutes, or until golden and puffy.
- Spoon powdered sugar over the baked pastries and serve warm.
Nutrition (per serving)
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