This chocolate pastry braid is made with flaky puff pastry filled with rich, melty chocolate. It’s an impressive dessert that’s easy to make for last-minute guests or when you crave a sweet treat.
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I love the holidays because they’re filled with family, friends, and the occasional surprise drop-in, but honestly, this is the kind of dessert I make any time of year. When I want something sweet without much planning, this chocolate pastry braid is always my go-to.
Often called a tresse au chocolat, it’s made with flaky puff pastry that bakes up buttery and crisp, with a croissant-like flavor and texture with rich, melty chocolate tucked inside. If you enjoy simple puff pastry desserts, this braid fits right alongside favorites like my ciavattoni, filled with Nutella or jam, or a fruitier option like these chocolate pear pastries (fagottini).
Why I Love This Chocolate Puff Pastry Braid
- Simple ingredients. You only need three ingredients, plus an easy egg wash and a light sprinkle of powdered sugar for a beautiful finish.
- Make-ahead friendly. You can assemble the puff pastry chocolate braid ahead of time, refrigerate it, then bake it when you’re ready to serve.
Ingredient Notes
- Puff pastry: Store-bought puff pastry works beautifully here. Make sure it’s thawed but still cold so it bakes up flaky and crisp. You can also use my homemade puff pastry or even chocolate puff pastry for a very decadent treat.
- Chocolate: I’ve made this with milk chocolate, but dark chocolate works just as well. It’s also a great way to use up leftover chocolate from Halloween or Easter. Even a chocolate caramel bar works nicely for a richer filling.
- Nuts (optional):Â Sprinkle finely ground nuts over the chocolate before braiding for extra texture. Hazelnuts, pecans, walnuts, or even sliced almonds all work well.
- Egg wash:Â Brushing the pastry with egg wash helps it bake up golden and glossy.
- Sugar:Â A sprinkle of granulated sugar adds a light sparkle to the crust, while powdered sugar is perfect for dusting the pastry just before serving.
How to Make Chocolate Puff Pastry
Start by rolling out the puff pastry on a lightly floured surface. Place the chocolate down the center of the pastry, leaving a little space at the top and bottom. If using nuts, sprinkle them over the chocolate before shaping.
Using a sharp knife, cut strips along both sides of the pastry, being careful not to cut into the chocolate. Fold the top and bottom over the filling, then gently braid the strips over the chocolate, alternating sides.
Transfer the braid to a parchment-lined baking sheet and refrigerate. This helps the pastry keep its shape and bake up flaky. Brush the chilled pastry with egg wash and sprinkle with granulated sugar. Bake until puffed and golden. Let it cool slightly, then dust with powdered sugar before serving.
Refrigerating the Chocolate puff pastry is the key
Refrigerating the shaped chocolate pastry braid for about 20 minutes before baking keeps the puff pastry very cold, which is essential for flaky, crisp layers. The cold butter creates steam in the oven, helping the pastry puff properly and bake up golden instead of soft
Tips for Best Results
- Cut even strips. Aim for about 12–14 strips on each side for a neat braid that bakes evenly and looks balanced.
- Use chocolate bars, not chips. Chocolate bars melt more evenly and give the braid a smoother, richer filling.
- Use the photos as a guide. If braiding feels tricky at first, the step-by-step photos above make it easy to follow along.
- Let it cool slightly before dusting. Sprinkle powdered sugar on top of the chocolate pastry braid just before serving so it doesn’t melt into the pastry.
This chocolate pastry braid is the perfect combination of flaky puff pastry and rich, melty chocolate, creating a dessert that feels both elegant and comforting. It’s wonderfully easy to prepare, making it ideal for last-minute guests or whenever you’re craving a simple yet impressive sweet treat. Enjoy!
- 1 pre made puff pastry (8×10 inches / 20 x 25 cm)
- 4 ounces chocolate (milk or dark)
- ¼ cup finely chopped nuts (if desired)
- 2 tablespoons granulated sugar
TOPPING
- 1 lage egg
- 1 tablespoon water
- 2-3 tablespoons icing / powdered sugar
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Roll out the puff pastry, place the chocolate bars down the centre (sprinkle with chopped nuts if using), leaving a ½ inch (1 cm) space at the top and the bottom, fold the dough over the chocolate.
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Cut strips of about ½ inch (1 cm) on both sides of the puff pastry, being careful not to go too far under the chocolate. Then bring the strips over the chocolate from one side to the other.
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Continue to make a braid of the puff pastry, crossing the strips. Place the chocolate pastry on a parchment paper lined cookie sheet. And refrigerate for 20-30 minutes. You can chill it overnight and bake the next day.
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Pre-heat oven to 350F (180C).
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Remove from the fridge and brush with egg wash. Then sprinkle with granulated sugar.
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Bake the Chocolate Pastry for approximately 20 – 30 minutes or until golden brown and puffed.  Let it cool then sprinkle lightly with icing sugar! Enjoy!
Storage: Store any leftovers in an airtight container at room temperature for up to 1 day. For best texture and flavour, enjoy the pastry the day it’s baked.
Calories: 194kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 55mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 9mg | Iron: 0.9mg
Updated from December 23, 2018.
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