Chocolate Lava Croissants

These chocolate lava croissants make any morning or special occasion feel instantly luxurious. With their crisp, buttery pastry and oozing chocolate center, they are my go-to when I want to spoil my family or impress guests with minimal fuss. Melting chocolate inside the flaky layers creates that showstopping gooey effect everybody loves.

I baked these the first time for a brunch with friends and they were gone in minutes. Now my kids beg for them every weekend and I love surprising them with a warm chocolate treat.

Ingredients

• Puff pastry sheet: gives a shortcut to bakery-style croissants choose one made with real butter for best flavor
• Dark chocolate bar with at least seventy percent cocoa: melts into a rich lava core make sure to use quality chocolate for deep flavor
• Egg: for the egg wash adds shine and helps croissants brown beautifully on top
• Heavy cream: for the sauce makes the chocolate silky and pourable pick one with a high fat content
• Extra dark chocolate for garnish: adds visual drama and a little texture use a microplane or veggie peeler for thin shavings

When buying chocolate

Avoid anything with lots of additives. Stick to pure bars for the richest taste and the cleanest melt.

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to two hundred Celsius or four hundred Fahrenheit. Line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Shape the Croissants:

Spread the puff pastry flat on a lightly floured board to prevent sticking. Cut it into eight even triangles using a sharp knife so you get evenly sized pastries.

Add the Chocolate:

Place one baton of dark chocolate at the wide end of each triangle. Rolling from this end wraps the chocolate in the most dough so it stays molten inside.

Roll and Place:

Starting from the chocolate end, roll each triangle toward the tip into the classic croissant curve. Put them on your baking sheet seam side down so they keep their shape as they bake.

Egg Wash:

Brush the tops of each croissant lightly with beaten egg. This is the secret to that shiny golden finish you see at bakeries.

Bake to Perfection:

Bake the croissants in your preheated oven for sixteen to eighteen minutes until they are puffed, crisp and deep golden brown all over.

Make the Chocolate Sauce:

While croissants bake, put the chopped chocolate and cream in a small saucepan. Warm gently over low heat, stirring all the time until it is completely smooth and glossy.

Finish and Garnish:

Let the croissants cool for five minutes. Then drizzle each one with warm chocolate sauce and scatter over plenty of chocolate shavings for an extra hit of luxury.

Slice to Serve:

For an elegant reveal, slice each croissant on a slight diagonal. This shows off that dreamy molten center and makes serving easy.

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Chocolate is always the star in my house. My favorite moment was when my daughter’s eyes lit up seeing the lava chocolate flow out for the first time. It felt like pure bakery magic right in our own kitchen.

Storage Tips

Leftover croissants can be kept in an airtight container at room temperature for one day. For longer storage refrigerate them but they lose some flakiness. Warm in the oven for five minutes to refresh before serving. Do not freeze after the chocolate is added or the texture will suffer.

Ingredient Substitutions

Milk chocolate works if you want a sweeter version but it will be less intense. You can use any type of chocolate that melts smoothly experiment with orange chocolate or hazelnut chocolate for fun flavor twists. Store-bought vegan puff pastry and dairy free chocolate make this recipe easily adaptable.

Serving Suggestions

Serve these croissants at brunch or as a dramatic dessert for dinner parties. They pair beautifully with espresso or a touch of whipped cream or a scoop of vanilla ice cream. Try them alongside a fruit platter to balance the richness.

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French Origins

Croissants are a beloved classic of French baking and filling them with chocolate brings in the iconic flavors of pain au chocolat with a dramatic twist. While traditional croissants take days to laminate the dough using puff pastry makes bakery magic accessible at home in under an hour.

Recipe FAQs

→ How do I keep the chocolate from leaking out?

Seal the croissant edges firmly and place them tip-side down, ensuring the chocolate stays enclosed while baking.

→ Can I use milk chocolate or white chocolate?

Yes, both types work well, though dark chocolate provides a richer, less sweet flavor profile.

→ How can I achieve the best lava effect?

Serve the croissants warm after baking, when the chocolate center will be most molten and gooey.

→ Can I prepare these ahead?

You can assemble and refrigerate the unbaked croissants, then bake fresh as needed for optimal texture.

→ What can I serve alongside?

These pair beautifully with strong espresso or a glass of dessert wine to balance the richness.

→ Is there a way to make them vegan?

Use vegan puff pastry and dark chocolate, and replace the egg wash with plant milk for a similar finish.