
Flaky air fryer chocolate croissants with a warm, gooey chocolate center — an easy 14-minute pastry for breakfast, brunch, or dessert.
Prep Time: 5 minutes
Cook Time: 8–9 minutes
Total Time: 13–14 minutes
Servings: 4
Yield: 8 mini chocolate croissants
1 can refrigerated crescent roll dough, 8-count
1/2 cup semi-sweet chocolate chips or chopped chocolate
1 egg, beaten — optional, for a shiny top
1 tablespoon melted butter — optional, for extra golden pastry
Powdered sugar, for serving only
1. Preheat the air fryer to 320°F for 3 minutes.
2. Unroll the crescent dough and separate it into 8 triangles.
3. Place about 1 tablespoon of chocolate near the wide end of each triangle.
4. Roll each triangle into a croissant shape, starting from the wide end. Pinch the edges lightly so the chocolate stays inside.
5. Place the croissants in the air fryer basket with space between them. Brush with beaten egg or melted butter if desired.
6. Air fry at 320°F for 8–9 minutes, or until golden, flaky, and cooked through.
7. Let them cool for 2–3 minutes, then dust with powdered sugar and serve warm.
Do not add powdered sugar before air frying. Dust the croissants only after they are cooked.
Do not overfill with chocolate, or it may leak out during cooking.
Leave space between the croissants so the air can circulate and crisp the pastry.
If the tops brown too fast, reduce the temperature to 300°F for the last few minutes.
Nutella Chocolate Croissants: Use 1 teaspoon of chocolate hazelnut spread instead of chocolate chips.
Raspberry Chocolate Croissants: Add 1/2 teaspoon raspberry jam with the chocolate.
Almond Chocolate Croissants: Sprinkle a few sliced almonds on top before air frying.
Dark Chocolate Croissants: Use chopped dark chocolate for a richer flavor.
Calories: 210
Fat: 12 g
Carbohydrates: 23 g
Protein: 3 g
Fiber: 1 g
Sugar: 10 g
Sodium: 300 mg
Note: Nutrition values are estimated and may vary depending on the crescent dough, chocolate, toppings, and serving size.
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