Easy Chocolate Almond Croissants

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These chocolate almond croissants are a breeze to make using day-old croissants. Fill them with a homemade almond mixture and rich chocolate, then bake until they’re warm and delicious. You’ll love these almond chocolate croissants!

What Chocolate to Use in Croissants?

When making chocolate croissants, you need chocolate that melts well and tastes rich. Here are some suggestions:

  • Chocolate Bars: High-quality dark chocolate bars melt smoothly and offer a rich flavor without being too sweet.
  • Chocolate Chips: Semi-sweet chocolate chips are easy to use and melt well. Just make sure to choose a good brand, as some chips have additives to maintain their shape.
  • Chocolate Batons: These long, thin chocolate sticks are perfect for rolling into croissant dough.
  • Chocolate Spreads: Nutella or similar spreads work well but remember they contain extra sugar and oils, affecting the sweetness.

Easy Chocolate Almond Croissants

Prep Time 15 minutes
Cook Time 13 minutes
Course Breakfast
Servings 6


**Simple Syrup:**

  • – 1/4 cup Sugar
  • – 1/4 cup Water
  • – 1/4 teaspoon Almond Extract optional

**Almond Filling:**

  • – 6 Day-old Croissants
  • – 1/2 cup Salted Butter softened
  • – 1/2 cup Sugar
  • – 1 1/4 cups Almond Flour
  • – 1 large Egg
  • – 2 teaspoons Almond Extract
  • – 1 teaspoon Vanilla Extract
  • – 6 ounces Chocolate Bar cut into pieces


  • – 1/4 cup Sliced Almonds
  • – 4 ounces Chocolate melted for drizzling
  • – Powdered Sugar


  • **Preheat the Oven**: Set your oven to 350°F.
  • **Make the Simple Syrup**: Mix the sugar and water in a microwave-safe bowl. Microwave for 90 seconds or until the sugar dissolves completely. Stir in almond or vanilla extract if you like, or leave it plain.
  • **Prepare the Almond Filling**: In a bowl, mix almond flour, softened butter, granulated sugar, egg, almond extract, and vanilla extract until smooth and well combined.
  • **Slice the Croissants**: Cut each croissant in half horizontally to create a pocket for the filling. Lightly brush the inside of each half with simple syrup.
  • **Fill the Croissants**: Spread the almond filling generously on the bottom half of each croissant. Save a little almond filling for the top. Add pieces of chocolate on top of the filling, then place the top half of the croissant back on.
  • **Add Toppings**: Spread a bit of almond filling on the top middle of each croissant. Sprinkle with sliced almonds, pressing gently so they stick during baking.
  • **Bake**: Place the croissants on a parchment-lined baking sheet. Bake in the preheated oven for 12-16 minutes, or until the tops are golden brown.
  • **Drizzle and Dust**: Melt the chocolate in a microwave-safe bowl at 50% power, in 30-second intervals until smooth. Drizzle over the baked croissants. Let them cool slightly, then dust with powdered sugar for extra sweetness.


**Storage**: These croissants are best enjoyed warm, straight from the oven. If you have leftovers, store them in an airtight container at room temperature for a few days. Warm them up in the oven or toaster oven to re-melt the chocolate.

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