Chocolate Croissants

Chocolate CroissantsI needed an in-dept project. I am giddy beyond all get-out at the fact that I have less than a week now until I make my way to St. Paul to see these guys:

You have no idea how excited I am for this concert! The one time I remember them coming to Cincinnati, I didn’t go, and I have no idea why. Either I was too young, didn’t have the money, couldn’t talk my mom into taking me…I don’t know. But off the list of my 4 favorite bands, this will soon mean I’ve seen half. The other half now can never be, sadly.

But anyway, I needed something to keep me from running around the house screaming “Bastards of Young” (for some reason that’s been stuck in my head for weeks, even though “Can’t Hardly Wait” is my favorite ‘Mats song–Which is why I’m loving the above video) and since croissant dough is somewhat time-consuming, I decided to give that a go. Which meant I could make Chocolate Croissants for Sunday breakfast:

Chocolate CroissantsExcuse the ugliness of them–They taste delicious, but I need to work on rolling them and getting my butter packet just right. I think it should’ve broken up a bit more when I laminated the dough? And I don’t know if I sealed them off too much when I rolled them? There aren’t exactly flaky layers visible there. I think I should’ve cut my triangles a little differently or something. Still, it’s easier than it looks to make them, believe it or not. You just need to allow for a block of about 3 or 4 hours the night before you want Chocolate Croissants. These are not something you can really make the same day you want to eat them.

Yield: 16

Chocolate Croissants

Chocolate Croissants
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes


  • 1 batch Croissant Dough (I used this recipe)
  • 1/2 C bittersweet chocolate chips
  • 1 large egg, beaten with 1 tsp. half & half (for the egg wash)


Make the Croissant Dough as directed the night before.

In the morning, line 3 baking sheets with parchment paper and set aside.

Cut the dough into triangles as directed. Place roughly a tsp. of the bittersweet chips on the long end of the dough (approximately 6-7 chips). Roll up, beginning with the long end. Place on one of the baking sheets, leaving about 3 inches between each croissant.

Cover with tea towels and allow to rise for about 90 minutes or until the croissants have doubled in size.

Preheat the oven to 425 degrees F. Brush the croissants on one tray with an egg wash and bake for 15-18 minutes, or until golden brown. Allow to cool for 15 minutes on the baking sheet placed on a wire rack. Repeat with the remaining croissants.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I know you’re thinking, why am I posting a recipe that didn’t exactly work out for me? Well, I like to think that someone out there won’t be afraid of trying to make something like croissant dough or macarons if they see that yes, even food bloggers flop. I don’t believe in wasting ingredients, and even if they didn’t turn out the first time, I have a few things that I’ll do differently the next time around. They’re still edible–Both Jay and the bambino agreed that they don’t look perfect, but they taste just fine! Aside from beginner’s luck, it usually takes a few tries before one gets the hang of a recipe. So that’s why I went ahead and posted these. Ugly on the outside, but sweet and buttery and chocolatey on the inside! And after dunking them in my coffee, they were perfect!

I would maybe make them again next weekend, but y’know:

“I can’t hardly wait!” ;)

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