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Cornetti al cioccolato are flaky, buttery Italian croissants filled with a rich chocolate cream, beloved as a classic Italian breakfast pastry. These crescent-shaped delights are a staple of every Italian bar and pasticceria, perfect enjoyed alongside a cappuccino or espresso. The laminated dough creates delicate, airy layers that contrast beautifully with the smooth, indulgent chocolate filling.
Prep
120 min
Cook
20 min
Total
140 min
Servings
12 srv
Difficulty
Medium
Calories
280 kcal
For 12 serving(s)
Per serving
Prepare the croissant dough by mixing flour, salt, sugar, and instant yeast in a large bowl
Add warm milk and knead until a soft dough forms, then incorporate cold butter in small pieces through lamination technique
Fold and roll the dough multiple times to create thin butter layers, then refrigerate for at least 2 hours between folds
Roll out the final dough to approximately 3mm thickness and cut into triangular pieces
Place a piece of dark chocolate along the base of each triangle and roll tightly from base to point to form crescent shapes
Arrange cornetti on baking sheets, brush with egg wash, and let rise for 1-2 hours until puffy
Bake in a preheated oven at 200°C for 18-22 minutes until golden brown and crispy
Cool on wire racks for 5 minutes before serving warm
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