Why You’ll Love This Recipe
This recipe brings together all the flavors of a classic chocolate croissant in a convenient, sliceable loaf. It’s a great way to impress guests or treat yourself to something special. Using store-bought puff pastry or crescent roll dough keeps it easy, while the loaf shape adds a beautiful presentation. Each slice is packed with buttery layers and gooey chocolate for a bite that’s both flaky and rich.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Puff pastry sheets or crescent roll dough (thawed if frozen)
- Semi-sweet or dark chocolate chips or chopped chocolate
- Unsalted butter (melted)
- Egg (for egg wash)
- All-purpose flour (for dusting the surface)
- Optional: powdered sugar for dusting, sea salt for garnish
Directions
- Preheat your oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a large rectangle.
- Brush the surface with melted butter, then sprinkle evenly with chocolate.
- Roll the dough tightly from the short end like a jelly roll.
- Using a sharp knife, slice the roll in half lengthwise to expose the layers.
- Twist the two halves together, keeping the cut sides facing up, then shape into a loaf and place it in the pan.
- Brush the top with egg wash for a golden finish.
- Bake for 30–35 minutes, or until puffed and deep golden brown.
- Let cool slightly before removing from the pan. Dust with powdered sugar or sea salt if desired.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Variations
- Add a layer of hazelnut spread or almond paste before rolling for extra flavor.
- Mix in orange zest or cinnamon with the chocolate for a flavor twist.
- Use white or milk chocolate instead of dark chocolate.
- Drizzle with melted chocolate or a simple glaze after baking for extra sweetness.
- Use croissant dough from scratch for a more traditional touch (more time-intensive).
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm slices in a 300°F oven for 5–8 minutes or microwave briefly. Reheating restores the flakiness and soft texture.
FAQs
Can I use crescent roll dough instead of puff pastry?
Yes, crescent dough works well and gives a similar soft, layered texture. Puff pastry will be flakier.
Do I have to twist the dough?
Twisting exposes the chocolate layers and creates a beautiful look, but you can also roll and slice without twisting.
Can I freeze the loaf?
Yes, once baked and cooled, wrap tightly and freeze for up to 1 month. Thaw and reheat in the oven for best texture.
What kind of chocolate is best?
Semi-sweet or dark chocolate works best to balance the sweetness of the dough. Use chips or chopped bars.
Can I make it ahead of time?
Yes, you can assemble the loaf and refrigerate it unbaked for up to 12 hours. Bake fresh when ready.
Why is my loaf soggy in the middle?
It may need more bake time. Cover loosely with foil if the top browns too quickly and bake until fully puffed and golden.
Can I add nuts?
Yes, chopped hazelnuts, almonds, or pecans pair wonderfully with the chocolate.
How do I prevent it from sticking to the pan?
Grease the loaf pan well or line it with parchment paper to ensure easy removal.
Can I use homemade croissant dough?
Absolutely. It will add extra flakiness and a bakery-style feel, though it requires more prep time.
What can I serve with it?
Enjoy it with coffee, tea, or a scoop of vanilla ice cream for dessert.
Conclusion
Chocolate Croissant Loaf is an irresistible twist on a classic pastry, combining buttery layers and rich chocolate in an easy-to-make, eye-catching form. Whether you’re enjoying a slice for breakfast or serving it as a special treat, this loaf is sure to impress with its flaky texture and indulgent flavor. Give it a try—you won’t regret it.
PrintChocolate Croissant Loaf
Chocolate Croissant Loaf is a beautifully twisted pastry loaf made from puff pastry or crescent dough, layered with rich chocolate, and baked to golden, flaky perfection. Perfect for breakfast, brunch, or dessert, it’s an easy yet elegant treat that combines the indulgence of chocolate with buttery pastry layers.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Pastry, Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
- 2 sheets puff pastry or crescent roll dough (thawed if frozen)
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 2 tbsp unsalted butter (melted)
- 1 egg (for egg wash)
- All-purpose flour (for dusting surface)
- Optional: powdered sugar for dusting or sea salt for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
- On a floured surface, roll out puff pastry into a large rectangle (about 10×14 inches).
- Brush with melted butter and sprinkle evenly with chocolate.
- Roll the dough up tightly from the short end into a log.
- Slice the log in half lengthwise to expose layers, then twist the two halves together with the cut sides facing up.
- Carefully place the twisted dough into the prepared loaf pan.
- Brush the top with egg wash.
- Bake for 30–35 minutes, or until puffed and deep golden brown. Cover with foil if browning too quickly.
- Cool slightly before removing from pan. Dust with powdered sugar or sea salt, if desired.
Notes
- For extra flavor, add a thin layer of hazelnut spread or orange zest before rolling.
- Twisting the dough helps create visible layers and an appealing texture.
- Use parchment paper to avoid sticking and make cleanup easy.
- If using crescent dough, pinch seams together before adding filling.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
