Just in time for Thanksgiving Breakfast? Erin’s Chocolate Croissant Recipe pick. We tried this in the office this week. Erin baked them to perfection and they were addictive. The great thing is that she used Dark Chocolate and it only had 4 grams of sugar. We think this would be a great idea for Breakfast on Thanksgiving or any day. It is filling and DELICIOUS! Here are the ingredients and link to the recipe instructions courtesy of Sally’s Baking Addiction.

Homemade Chocolate Croissants (Pain au Chocolat)

  •  Prep Time: 12 hours, 45 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 13 hours, 10 minutes
  •  Yield: 16 croissants



Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!


  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk
  • one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
  • optional: confectioners’ sugar for dusting

Butter Layer

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk