This recipe for Chocolate Puff Pastry is so easy to make, and the results are simply amazing! All you need is a bar of Hershey chocolate and a sheet of frozen puff pastry.
This recipe takes just a few minutes to prepare and will satisfy even the most discerning sweet tooth. The delicate layers of puff pastry are the perfect backdrop for the smooth, velvety chocolate filling.
Explore the full collection of puff pastry recipes to discover even more irresistible delights!
As any chocolate lover knows, there is nothing quite like a rich, decadent chocolate dessert. And what could be more indulgent than a puff pastry dessert filled with dark chocolate?
And when it's made with Hershey chocolate, you know it's going to be good. The best part is that it's so easy to make at home. Follow the steps below to see how to create delicious desserts using frozen puff pastry.
You'll have a delicious, flaky, chocolatey treat that's sure to please everyone!
Looking for more Easy Desserts that use puff pastry? Puff Pastry Apple Tart, Puff Pastry Hearts or my Puff Pastry with Cream Cheese and Fruit
Table of Contents
How to defrost puff pastry
Thaw the dough in the refrigerator 3 to 4 hours before you need to use it. If you forget to remove the pastry from the freezer in time for your recipe, you can defrost it at room temperature for about 30 to 40 minutes following these easy steps:
Remove the puff pastry from the paper wrapping and cover in plastic wrap. Place on a plate and watch closely. You do not want it to get too soft too quickly.
Once it gets soft enough to start unfolding you should be able to roll it out and use in the recipe. Do not try to thaw puff pastry using the microwave.
How to braid puff pastry
Lightly roll out the puff pastry to remove the fold lines. Place the filling down the center of the puff pastry.
Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the filling.
You should get around 8 to 10 strips depending on the length of your puff pastry sheet.
Now start folding the ends of the puff pastry at the top, crossing the strips over the filling making sure you overlap the strips to create a crisscross or braid.
Make sure you tug both ends under the puff pastry danish so nothing will leak out during baking.
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📋Ingredients
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Recipe Variations
Check out my other puff pastry braid recipes, Puff Pastry Braid with Lemon and my Apple Cream Cheese Puff Pastry Braid.
For a savory variation of a similar recipe, check out my Crescent Roll Pizza Pizza Braid.
Step-by-Step Instructions
Step 1: Unfold the puff pastry onto parchment paper, roll it out to ¼ inch thickness, and transfer it to a baking tray. Place the candy bar on top of the puff pastry.
Step 2: Slice diagonal strips on both sides, leaving a ½ inch border around the filling, yielding about 8 to 10 strips. Start crisscrossing the puff pastry strips to form the braid, and tuck the bottom end in and under to secure it.
Baking Instructions
Step 3: Apply the egg wash evenly, then just before baking, sprinkle a light coating of white granulated sugar on top.
Step 4: Bake in a preheated 400°F oven for 20 to 25 minutes.
How to Glaze the Puff Pastry
Step 5: Transfer to a cooling rack. For the powdered sugar glaze, mix powdered sugar, milk, and almond extract until smooth.
Step 6: Drizzle over the top just before serving.
Before You Begin!
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Recipe Variations
Storage Tips
Filled puff pastry desserts, like this Chocolate Puff Pastry, are best eaten on the day you bake them.
However, if you do have leftovers, they need to be stored in a airtight container in the refrigerator. They will remain fresh like this for about a day.
Reheating Tips
If you want to reheat the puff pastry, place it on a plate and into the microwave for about 15-20 seconds. Be cautious as the pastry may become soggy if heated for too long.
Top Tip
Make sure you brush the puff pastry with the egg wash before baking. This will give your braid a beautiful golden color when it bakes.
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Chocolate Puff Pastry
Ingredients
- 1 sheet puff pastry thawed but still cold
- 4.4 ounce size Hershey's milk chocolate candy bar
- 1 egg mixed with 1 tablespoon water
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon pure almond extract
Instructions
- Carefully unfold the sheet of puff pastry.
- Place on top of a sheet of parchment paper.
- Using a lightly floured rolling pin, roll out the puff pastry to remove the fold lines and until it is ¼ inch thick.
- Transfer the puff pastry with the parchment paper to a baking tray.
- Place the candy bar in the center of the puff pastry.
- Using a sharp knife or pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the candy bar.
- You should get around 8 to 10 strips depending on the length of your pastry braid.
- Start placing each sliced section over the top of the candy bar to form the braid.
- Tuck in or fold over the top first and then start braiding. We're really just crisscrossing the puff pastry strips and forming a braid.
- Tuck the bottom end in and under as well.
- Brush with the egg wash.
- Sprinkle a little white granulated sugar on top right before baking.
- Bake in a preheated 400°F oven for 20 to 25 minutes.
- Remove to a baking rack to cool.
- Prepare the powdered sugar glaze by combining the powdered sugar, milk, and almond extract.
- Drizzle on top just before serving.
Joanne says
Oohhh! I have all these ingredients in my house and could make this tomorrow. It looks delicious. Pinned.
Lois says
Hope you enjoy the recipe!! Thank you!