Chocolate croissants

Chocolate croissants: A sweet twist. Image: Msi Muzi Mathebula

Chocolate croissants – Add a festive flavour

When removing these mouth-watering chocolate croissants from the oven, you will feel like an experienced pastry chef.

Chocolate croissants

Chocolate croissants: A sweet twist. Image: Msi Muzi Mathebula

Chocolate croissants, anyone? If you love chocolates and are a fan of the delicious flakiness of croissants, then you will fall in love with this delightful snack. The addition of a chocolaty flavour can only make these snacks even better.

Croissants are usually a savoury bite oftentimes enjoyed with a hearty breakfast. However, these chocolate croissants are sweeter than the usual breakfast ones. Therefore, prepare these chocolate ones for a sweet platter filler or as teatime snack.

Baking croissants may take some practice but it is absolutely worth it when you remove these golden-brown beauties from the oven. Making the dough and shaping the croissants can take up to 40 minutes for an experienced chef or cook. However, the dough needs to rest several times in the preparation process so make sure you have enough time on hand. When ready, pop them into the oven for 20 minutes.

Let us know in the comments of this recipe if you plan to whip together these delicious chocolate croissants.

Chocolate croissants recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Resting Time


Total time




  • 4 cups all-purpose flour

  • 100 g cocoa powder

  • cup granulated sugar

  • 4 teaspoons active dry yeast

  • teaspoons kosher salt

  • cups unsalted butter, cold (2 1/2 sticks)

  • 1 cup milk

  • 1 egg wash (egg beaten with a teaspoon or two of water)


  • Place the flour, sugar, yeast, cocoa powder and salt in a large bowl and whisk together until combined.
  • Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
  • Add the milk and stir together until a stiff dough forms.
  • Wrap the dough tightly in plastic wrap and chill for 1 hour.
  • On a lightly floured surface, roll the dough into a long rectangle shape.
  • Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
  • Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
  • Cut the dough into long, skinny triangles (about 5-inches at the wide end).
  • Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
  • Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
  • Preheat the oven to 190°C and gently brush the croissants with egg wash.
  • Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky and serve.


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