This easy chocolate puff pastry recipe requires only three ingredients. It comes together quickly, making it perfect for last-minute desserts or pastries.
Chocolate and puff pastry, one egg, and one tablespoon of water: it is all you need to make this delicious puff pastry chocolate dessert. And about 30 minutes of your time.
This is my daughter's favorite kind of dessert. I don't even have to ask. Every few weeks or so, she asks me to please make something with puff pastry again, either these walnut puff pastry swirls, cherry turnovers, or her absolute favorite muffin tin apple pies.
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Recipe ingredients
Store-bought, pre-rolled puff pastry from the refrigerated section is affordable, delicious, and easy to use. Here, a 10 oz/ 275 g packet is about 10 inches/ 25 cm, making around 12 chocolate pastries. A slightly different size is fine - just adjust the filling as needed.
- Frozen puff pastry works just as well; thaw it as instructed and roll it out if needed. Try these savory Ham and Cheese Puff Pastry Croissants, too.
Chocolate: This time, I used chunks, but I often chop a chocolate bar into small pieces. Regular chocolate chips work, too. Use plain, bittersweet, or milk chocolate - whatever you prefer.
One egg mixed with a little water (or milk).
See the recipe card for full information on ingredients and quantities.
How to make chocolate puff pastry?
Step #1: Cut the rolled dough into triangles and fill them with chocolate - chips, chunks, or chopped pieces.
Step #2: Roll each piece into a log and then shape it into a crescent.
Step #3: Proceed with the remaining dough and chocolate. Beat the egg with water or milk in a small bowl.
Step #4: Brush the pastries and bake them until golden brown.
Variations on the recipe
You can fill the dessert with white chocolate chips, a small amount of Nutella, or another similar nut spread. You can also make these croissants with jam.
For a simple twist, try the roll-ups or pockets. For roll-ups, cut the dough into rectangles, add chocolate at one end, and roll it up. For pockets, cut squares of dough, add chocolate in the middle, fold them over, and press the edges to seal.
How to serve the pastries?
I prefer to serve chocolate puff pastry while they are still warm. The chocolate is still melted and so delicious!
You can also serve them at room temperature, but the filling will be solid again. Still scrumptious!
How to store?
The chocolate-filled puff pastry will keep well for a couple of days. The rolls will not be as crispy anymore but still tasty. Store them in an airtight container at room temperature.
Chocolate Puff Pastry
Equipment
- Baking sheet
- Small pastry brush
- Small bowl
Ingredients
- 10 oz puff pastry Note 2
- ½ cup chocolate chips or chopped chocolate Note 3
- 1 egg
- 1 tablespoon water or milk
Instructions
- Preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
- Unroll the puff pastry sheet on the working surface. Cut it into triangles.10 oz puff pastry
- Fill with chocolate: Place some chocolate at the base of each triangle. I had 10 nice triangles and used the edges to form croissants as well.½ cup chocolate chips or chopped chocolate
- Roll each piece of dough starting at the wider end. Place them seam-side down on the baking sheet, ensuring the tip of the triangle is tucked underneath the roll. Gently bend the ends to form a crescent shape.
- Egg brush: In a small bowl, beat the egg and water or milk with a fork. Brush the croissants with the mixture.1 egg + 1 tablespoon water
- Bake chocolate puff pastry for 17 - 20 minutes or until deeply golden.
Notes
- The recipe can be easily doubled. You will not need an extra egg to brush the pastry if you double the recipe; one egg should be enough for 2-3 batches.
- Puff pastry: I use refrigerated ready-rolled puff pastry, about 10 inches/ 25 cm long; a little more or less is fine. Frozen pastry works great, too - just thaw and roll it (if needed) according to the package instructions.
- Chocolate: You can use milk, plain, semi-sweet chocolate, or dark chocolate, whatever you like.
Siti says
Where in the oven should I place the pastries? The middle rack?
Will it work with just bottom heating?
Adina says
Hi. I use either top and bottom heat (200°C/400°F) or a convection oven (180°C/350°F). Middle rack is fine.