Chocolate Puff Pastry is a super easy dessert recipe that requires only 3 ingredients and will be ready in just 20 minutes. Delicious flaky puff pastry filled with warm melted chocolate will be a great treat for any breakfast or dessert to serve with a cup of coffee.
For more dishes ideas with puff pastry, please check my recipes for Puff Pastry Apple Pie, Mixed Berry Puff Pastry Tarts, and Pigs in a Puff Pastry Blanket.
As a result, you will have delicious layers of puff pastry, filled with gooey melted chocolate. This recipe will be perfect for breakfast, brunch, or for a dessert.
Key Ingredients
- Puff Pastry. For best results, make sure you work with the dough fast, so it stays cold.
- Chocolate. I usually use baking chocolate in this recipe, but you can easily substitute it with regular chocolate or even chocolate chips.
- Egg. We need it for egg wash to brush the top of puff pastry to give it a nice golden color while baking. If you don’t have it or don’t want to use an egg, you can brush the dough with milk or just skip this step completely.
- Sugar. This ingredient is optional. After you brush the dough with egg wash, you can sprinkle a little bit of coarse sugar on top to give it some extra crisp.
How to defrost frozen puff pastry
The are two ways you can defrost frozen puff pastry.
First, you can put it in the refrigerator for about 6 hours.
The second and the easiest way is just to leave it on the countertop for about 30-40 minutes. If you choose this method, I prefer to check on the dough every 10 minutes and slowly unroll it as it gets warmer and more pliable. It still has to stay cold to get nice flaky layers.
How to Make Chocolate Puff Pastry
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
Lay a sheet of thawed puff pastry on a cutting board. Cut it in 6 equal rectangles and place the chocolate on the left side.
Fold the dough with chocolate and place it on a baking sheet with parchment paper.
Whisk an egg in a bowl with a tablespoon of water and brush the tops of the puff pastry. As an option, you can also sprinkle over a tablespoon of coarse sugar.
Bake at 400F for about 20-22 minutes or until the tops are golden brown and the puff pastry is baked through.
When done, take it out of the oven and let sit on the countertop for 10 minutes before serving.
Tips for Best Results
- Keep the dough cold. When defrosting the dough, make sure it doesn’t get too warm. Otherwise, it might not rise and loose the flaky texture. If the dough got too warm at some point, you can put it in refrigerator until it firms.
- Preheat the oven. Preheat the oven ahead of time. Hot oven is crucial for puff pastry to separate the layers and make the dough light and flaky.
- Use good quality ingredients. The better quality puff pastry and chocolate you use, the better the results will be.
Chocolate Puff Pastry FAQs
You can store them in an air tight container at room temperature for up to 5 days.
There could be 2 reasons why your pastry didn’t rise.
1st, is the oven temperature. Make sure you preheat the oven well before starting baking.
2nd, the dough got too warm while defrosting. Make sure you work with the dough while when it’s pliable but still cold.
No, you can’t. The reason is these are two different types of dough and you cannot use them interchangeably.
Other Chocolate Desserts to Consider…
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Chocolate Puff Pastry
Ingredients
- 1 sheet frozen puff pastry thawd
- 4 ouces semi sweet baking chocolate
- 1 egg
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Lay a sheet of thawed puff pastry on a cutting board. Cut it in 6 equal rectangles and place the chocolate on the left side.
- Fold the dough with chocolate and place it on a baking sheet with parchment paper.
- Whisk an egg in a bowl with a tablespoon of water and brush the tops of the puff pastry. As an option, you can also sprinkle over a tablespoon of coarse sugar.
- Bake at 400F for about 20-22 minutes or until the tops are golden brown and the puff pastry is baked through.
- When done, take it out of the oven and let sit on the countertop for 10 minutes before serving.
Notes
- Keep the dough cold. When defrosting the dough, make sure it doesn’t get too warm. Otherwise, it might not rise and loose the flaky texture. If the dough got too warm at some point, you can put it in refrigerator until it firms.
- Preheat the oven. Preheat the oven ahead of time. Hot oven is crucial for puff pastry to separate the layers and make the dough light and flaky.
- Use good quality ingredients. The better quality puff pastry and chocolate you use, the better the results will be.
These turned out perfectly & were so easy!
They are beautiful enough to serve to company.