Ingredients
These easy Two-Ingredient Chocolate Croissants are buttery, flaky, and filled with rich melted chocolate. Made with refrigerated crescent roll dough and a chocolate bar, they’re ready in under 20 minutes and perfect for breakfast, brunch, dessert, or a sweet afternoon treat. An optional egg wash creates the beautiful golden bakery finish everyone loves.
Instructions
Step 1
Preheat oven to 375°F (190°C).
Place the oven rack in the middle position.
Line one baking sheet with parchment paper.
Step 2
Remove crescent dough from the refrigerator only when ready to use.
Carefully separate into triangles.
Do not stretch the dough.
Step 3
Cut the chocolate bar into thin strips.
Place one strip near the widest edge of each triangle.
Avoid thick chocolate chunks to prevent excessive leaking.
Step 4
Roll tightly toward the pointed tip.
Place the seam underneath.
Curve slightly into a crescent shape.
Step 5
Whisk together:
- Egg
- Milk
Brush every croissant lightly.
Avoid excess egg wash around the baking sheet.
Step 6
Bake
10–12 minutes
or until
✔ Deep golden brown
✔ Puffy
✔ Crispy
Step 7
Cool
5 minutes.
Dust with powdered sugar or drizzle melted chocolate.
Serve warm.
Notes
✔ Keep dough refrigerated until assembling.
✔ Thin chocolate melts more evenly.
✔ Good-quality chocolate bars give better texture than chocolate chips.
✔ Do not overfill.
✔ Leave at least 2 inches between croissants.
✔ Egg wash gives the classic bakery shine.
✔ Ovens vary—check after 10 minutes.
✔ Best enjoyed warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian