Layer upon layer of light, buttery flaky pastry filled with rich chocolate and drizzled with more chocolate, these made from scratch chocolate croissants are simply mind-blowing! No butter folding or chilling the dough several times needed!
Today was such a beautiful day! High 80’s and I couldn’t have been happier! Summer is around the corner, right? And this summer something amazing is going to happen. I’m going to Sicily for an entire month!! Can you sense my excitement?
I’m already making lists with things I want to see and do. The list is endless and I’m not going to bother you with it, except one thing – taking a pasta making class. I know I can take one here, but doesn’t it sound more fun taking a pasta making class in Italy? It sure does!
In anticipation of my summer vacation, I bought a pasta attachment for my KitchenAid stand mixer. I was so excited to make my own spaghetti or lasagna sheets! And I still am, but I discovered I can use my pasta attachment to satisfy my sweet tooth cravings as well. Like making chocolate croissants!!
Yes, flaky, buttery croissants filled with rich chocolate and topped with more chocolate!
And you know what makes these chocolate croissants even better? They use half the butter!
Obviously that translates into – I can have 2 croissants with my coffee!!
I’ve made these chocolate croissants three times so far and have to admit the more I use my pasta attachment the prettier the croissants look (so mind the video, it was made at my 2nd try) and I’ll try to explain the process as detailed as possible. (this is probably the longest recipe on this blog)
If you’re familiar with a pasta attachment, this recipe will be a breeze. If you’re a beginner like me, it takes a little practice.
To make the croissants dough, it’s very simple. All you need is all-purpose flour, milk, active yeast, sugar and butter.
For the filling, you’ll need baking chocolate and more butter.
An egg to brush the croissants just before baking and some melted chocolate to drizzle over as soon as you take them out of the oven.
Using baking chocolate instead of chocolate chips will result in an oozing chocolate filling. The chocolate chips have stabilizers so while they do melt, they stay more intact and don’t have as much flavor as baking chocolate. Use whatever brand you prefer. My 1st choice is Trader Joe’s pound chocolate, but you can use Baker’s, Hershey’s, Ghirardelli, Scharffen Berger etc.
For the butter, it’s crucial to use the best of the best! I highly recommend using a European butter. Plugra and President are two brands I absolutely adore, but Kerrygold works as well. Please do not use cheap butter. Your croissants will taste as good as your ingredients!
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Happy baking,
Roxana
“Your croissants will taste as good as your ingredients!” AMEN!!! These are gawdgeous!! AND I loooove that video! SO helpful!
Thanks Kate! Obviously , the same rule applies to all recipes. Put good it, delicious food comes out
These are croissant heaven, love that chocolate filling!
Thanks Laura. You can’t go wrong with chocolate 🙂
I love this post Roxana! Great video and recipe. I eat too many croissants lately! I keep telling myself I would make them from scratch, but I’m too lazy 🙂
Thanks Shiran! You should give this recipe a try. It’s so much easie to make than the traditional recipe.
I have never before wanted the pasta attachment for my Kitchenaid but now I do! I’ve made croissants from scratch and the constant rolling, folding in the butter, rerolling…This is so much easier! I now have 2 more things to add to my list, the pasta attachment for my mixer and to make these croissants! Thank you Roxana!
You have outdone yourself with these babies. They look amazing!
Aww, thanks Emily
Roxanna – Wow! So much excitement is around the corner for you. My boss went to Italy for two weeks last summer and she absolutely adored it. These croissants look beautiful and I definitely wouldn’t be able to stop at one. Thank you for taking the time to show us how it’s done. I don’t have a pasta attachment for my Kitchen Aid (yet), but my boyfriend’s mother does and that’s how we were able to make homemade cannolis. 🙂
These are so gorgeous! So flaky and chocolatey!
Pain au chocolate are my favorite! This brings me right back to France 🙂
Seriously gorgeous!!! I just wish I could reach through my screen and snag one 🙂
and now I’m mad that I have a regular pasta roller and not the KA attachment because this recipe is AMAZING!!!!
Croissants made with a pasta roller?! You just blew my mind. Genius!
Can you use the same recipe (omitting the chocolate) for plain croissants? I took a class in which this was a two day process, and yours is so much easier!!!!
Hi Lauren,
yes, you can leave the chocolate out. Or use other filling, it’s up to you.
Roxana
Do these need to be eaten right away or do you think they’d be good the next morning?
Hi Lisa,
My suggestion would be to eat them the day they are made, preferably while still warm.
Is it possible to make these without a KA mixer and with a regular pasta roller?
Yes, of course! My pasta roller is the KA attachment, but I’m sure any pasta roller will work.
Sono bellissimi ! Complimenti! :*
This SOUNDS great! but I do have to point out that you list the “prep” time as “2 minutes” which, in looking at the recipe, is obviously wrong.
Hi Alissa,
ha ha ha I wish these chocolate croissants took only 2 minutes to make! Imagine that! No one will ever complain about making homemade croissants, right?
Thanks for catching that! Just edited the recipe card
Oh my goodness these look absolutely incredible!
This looks amazing and would love to make them.. Pity I don’t have a pasta roller… 🙁
I know these are “best” eaten the same day, still warm, but how long do you think they will keep? How do you store them?
Hi Heather,
yes, these are best eaten warm, but if you want to store them, i would suggest keeping them covered with plastic wrap so they don’t dry out. Or in a plastic bag. Refrigerate for a couple of days.
Roxana