Dark Chocolate & Orange Zest Croissants

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Buttery, flaky pastry filled with rich dark chocolate and a bright hint of orange.

Total Cook Time: ~50 minutes | Level of Difficulty: Easy

Wake up to the irresistible aroma of buttery, flaky pastry filled with rich dark chocolate and a bright hint of orange. These Dark Chocolate & Orange Zest Croissants come together in under an hour (plus a chill) using store-bought dough—yet taste like a patisserie masterpiece.

Ingredients (makes 8 croissants)

• 1 sheet (8-triangle portion) refrigerated store-bought croissant or puff-pastry dough

• 4 oz (115 g) good-quality dark chocolate, coarsely chopped (60–70% cacao)

• Zest of 1 medium orange (about 1 Tbsp)

• 1 Tbsp granulated sugar (optional, for sprinkling)

• 1 large egg, beaten (for egg wash)

• Flour, for dusting

Ingredient Alternatives

• Dough: Use homemade laminated croissant dough or puff pastry, cut into 8 triangles.

• Chocolate: Swap in bittersweet or milk chocolate chunks, or use chocolate-orange spread.

• Citrus: Replace orange zest with tangerine, lime, or lemon for a different twist.

• Sugar Topping: Coarse turbinado or pearl sugar adds extra crunch and sparkle.

Step 1: Prep the Dough

Thaw dough per package directions. Lightly flour your work surface, unroll the dough, and separate into 8 triangles. Gently stretch each triangle to elongate its base by ~½ inch.

Dough sheet cut into triangles, with bowls of orange zest and chopped chocolate and a pastry cutter nearby.

Tip Alert: Keep It Cold: Chilling dough prevents butter from melting out, ensuring maximum flakiness.

Step 2: Fill & Roll

Place ½ oz (about 1 Tbsp) chopped chocolate near the wide end of each triangle. Sprinkle each with a pinch of orange zest. Starting at the base, roll the dough toward the point, stretching slightly as you go to create a tight spiral. Curve ends inwards to form the classic crescent shape; place on a parchment-lined sheet, point side down.

Croissant dough triangle partially rolled with chocolate and orange zest filling on parchment paper.

Tip Alert: Even Fillings: Weigh or measure chocolate bits so each croissant receives an equal amount.

Step 3: Chill & Egg-Wash

Cover loosely and refrigerate 20 minutes to firm up.

Preheat oven to 400°F (200 °C). Brush each croissant with beaten egg and, if desired, sprinkle with sugar.

Tip Alert: Seal the Point: Tuck and press the tip underneath each roll to stop it from unrolling in the oven.

Step 4: Bake

Bake 15–18 minutes, rotating halfway, until deeply golden and puffed. Let cool 5 minutes before serving to allow the chocolate to set.

A Dark Chocolate & Orange Zest Croissant cut in half with luscious chocolate oozing out.

Tip Alert: Watch the Bake: Oven temperatures vary—once you see deep golden layers, it’s done.

Beverage Pairings

• Fresh-Brewed Espresso: Its bold bitterness balances the chocolate’s sweetness.

• Citrus-Black Tea: A black tea steeped with orange peel amplifies the zest notes.

• Ruby Port or Tawny Port: A sweet fortified wine elevates the dessert-like quality.

• Cold Brew Coffee: Smooth, chilled coffee keeps the pastry from feeling overly rich.

Treat yourself (or surprise someone special) with these Dark Chocolate & Orange Zest Croissants—a simple riff on a classic that delivers flakiness, flavor, and flair in every bite. Enjoy warm, and don’t forget to savor the melty chocolate center!