These chocolate raspberry croissants are all kinds of delicious. Flaky, buttery, warm croissants filled with gooey chocolate and soft, tart raspberries, with a little sweet raspberry jam, I dare you not to take another bite.
So easy to make, you'll need just 4 ingredients. Starting with day-old croissants means you can have these ready in under half an hour and they're make ahead friendly too. Every bite is pure croissant bliss - indulgent, rich, sweet, buttery and so delicious.
Extra points if you make your own croissants too.
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❤️ Why this recipe works
- Great way to use up stale croissants but fresh ones work too
- Just 4 ingredients - croissants, jam, chocolate, raspberries
- Super quick to make - ready in 20 minutes!
- Make-ahead friendly - you can prep, then bake 15 minutes before serving
- Scalable - easily scale the recipe up or down for what you need
- Ideal for birthday brunches, Easter brunch, Mothers day or Christmas
Ingredients & substitutions
- Croissants: While fresh croissants will certainly work, this is a great way to use up stale croissants or ones that you've stored in the freezer for a rainy day. Use medium to large croissants for the filling quantities in the recipe. If you have smaller croissants, just reduce the filling to suit.
- Raspberries: Fresh raspberries are your best bet here though, if you can only get frozen, you could make a compote first. You can also use any other berries you like.
- Raspberry jam: Raspberry jam to go with the fresh raspberries but you can change your raspberry croissants to strawberry croissants for instance by using strawberry jam.
- Chocolate: A dark chocolate or semi-sweet chocolate is best here. It balances the sweetness of the raspberry jam and raspberries. Don't use chocolate chips. While they can melt, they're actually designed to hold their shape - we want gooey chocolate that will move and run inside these croissants.
How to make chocolate raspberry croissants
These chocolate raspberry croissants are all about simplicity. They're super quick, easy, one of the best ways to use stale croissants and perfect for making ahead for a crowd. They make such and easy brunch recipe.
- Slice croissants
- Slather on jam - both sides
- Top with raspberries and chocolate
- Bake and serve
⬇️Jump to the recipe card for full quantities and instructions.
The jam
(2 minutes) Slice the croissants in half and spread jam on the inside of each.
Add chocolate 😋
(1 minute) Scatter over roughly chopped chocolate.
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Raspberries
(1 minute)Scatter over the raspberries, evenly.
Step 4
(10 minutes) Place the tops on and bake for about 10 minutes until crispy on top and the chocolate is gooey.
Variations
These chocolate and raspberry filled croissants are highly flexible. Try some of these ideas.
- Swap the chocolate for Nutella!
- Other fruits: Other berries work beautifully in this but you could swap it for other fruits too likes cherries or bananas.
- Make it nutty: By adding a pistachio frangipane or almond frangipane inside, you can make them nutty and even more soft and gooey.
Storage
Room temp
These can sit at room temp for a short time but because of the fresh berries inside, they're best kept in the fridge for anything over an hour.
Fridge
You can assemble the chocolate and raspberry croissants ahead of time and store them in the fridge for up to 2 days before baking. Make sure to store them in an airtight container.
Leftover can be store for 1-2 days in the fridge in an airtight container and are best reheated to serve.
Freezer
While the filled croissants are not freezer-friendly, you can freeze croissants with no fillings for up to 3 months in an airtight container.
❓FAQs
Yes. Stale tend to be a little more stable for gooey filling while fresh croissants are very soft to begin with. That said, these will work with fresh croissants but they may be softer.
Frozen raspberries will release a lot of water upon thawing so you'd be best to make a compote and thicken it in a saucepan before using inside these croissants.
Dark chocolate / semi-sweet chocolate will give you the best flavour. Milk chocolate or white chocolate may end up being too sweet. I recommend chopping up a good bar of chocolate over using chocolate chips.
Yes. You can prep them ahead (without baking) and keep them in the fridge in an airtight container for up to 2 days before baking and serving fresh.
Whether you're giving leftover croissants a very delicious second life or making a brunch to spoil those you love, these choc raspberry croissants are such and easy win! I hope you love every buttery, flaky, jammy, chocolatey bite.
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Chocolate Raspberry Croissants
Equipment
Ingredients
- 4 medium/large croissants day-old
- ¼ cup raspberry jam (60ml)
- 100 g dark chocolate (50% cocoa solids) roughly chopped (3 ½oz)
- 250 g fresh raspberries
- icing sugar powdered sugar for dusting
Instructions
- Preheat the oven to 200C/395F. Line a large baking sheet with baking paper.
- Slice the croissant in half through the middle so you have two slices (like having the top and bottom half of a bread bun).
- Spread the 1 ½ teaspoons of jam over the inside top and bottom of each croissant.
- Top each base with ⅕ of the chopped chocolate pieces.Tip: This will leave ⅕ for topping. If you don't want to get messy fingers when eating, just divide all the chocolate between the croissants and don't add chocolate to the top at the end.
- Set aside 3-4 of the largest raspberries, then divide the rest between the 4 croissant bases.
- Place the tops onto the bases and transfer to the prepared baking sheet.
- Bake for 10-12 minutes until crispy on top and the chocolate is gooey.
- Let the croissants cool for 10 minutes.
- TOP AND SERVE:Dust each croissant with icing sugar.
- Melt the remaining chocolate in the microwave in 30 second bursts, stirring well between each until just melted.Tip: This is for the top of the croissants and won't set so if you'd prefer not to get messy fingers, per step 4, just add this chocolate inside the croissants.
- Drizzle the chocolate over the top of the croissants.
- Tear up the reserved raspberries into small pieces and add to the top of each croissant, letting them stick to the chocolate. If you didn't add the chocolate, just put this raspberries inside the croissants.
- Serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
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