Chocolate Pastry Braid
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.
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): Sprinkle finely ground nuts over the chocolate before braiding for extra texture. Hazelnuts, pecans, walnuts, or even sliced almonds all work well.
- Egg wash: Brushing the pastry with egg wash helps it bake up golden and glossy.
- Sugar: 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!
Chocolate Pastry Braid
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Pre-heat oven to 350F (180C).
- Remove from the fridge and brush with egg wash. Then sprinkle with granulated sugar.
- 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!
EGG WASH
- In a small bowl beat together the egg and water.
Video
Notes
Nutrition
Updated from December 23, 2018.
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We love Puff Pastry and Chocolate. This was over the top delicious from everyone! Do always use nuts as we love them and the powder sugar was the just the finish to take it next level. For me this was a pantry friendly recipe, and I will make again and again-already requested.
Hi Sherry, thanks so much, so glad you and everyone enjoyed it. Take care!
I didn’t Find it Easy to Make , had Trouble with the Braiding
and I have done other Braiding For Strudels
Myself , Husband and Guests found it too Sweet.
Sorry I gave this a 3 points Only. You have to be Really Good
at Braiding and Baking. I am not too Bad but it wasn’t as Easy
as You Say to do.
Will not be making this again.
Hi Sonya, sorry I don’t understand why it was so difficult to braid, all you have to do is put one slice over the other. If it’s too sweet that could depend on the chocolate you chose. Take care!
This looks delicious! It kept repeating to be sure to watch the video, but there was no video for the chocolate braid, just lots of other recipes. I will be sure to try it anyway.
Hi Anne, sorry about that, that was an error, although I did do a youtube video (it’s at the bottom of the recipe card) with my daughter making this braid with homemade puff pastry. I hope you like the recipe. Take care.
This looks super easy & DELICIOUS 😋 I’m definitely gonna make it for my Grandson 💙 I’m gonna try definitely chocolate bars..I hope he likes it🤔
Hi Grammy D. thanks, I think he will, let me know how it goes.
I’m learning to make rough puff pastry. This is the perfect recipe for my experimenting. The family loves it. I’m sure I’ll make it again for them.
Hi Mary, thanks so much, so glad it worked out for you. Take care.
Can you make this pastry and then refreeze until ready to bake? Maybe move it to the refrigerator over night and then bake the morning of right out of the refrigerator?
Hi Sheri, yes you could get it all ready and wrap it tightly in plastic and freeze. And yes it is best to thaw it in the fridge overnight and then bake it in the morning. Let me know how it goes.
Hi, Rosemary, Does the chocolate stay soft as the braid cools down or it hardens?
Hi Ri, Once I bake it and let it cool down a bit, the chocolate definitely stays soft. If you have any leftovers I would let it sit at room temperature overnight and the chocolate will still remain on the soft side (I wouldn’t let it sit out more than overnight) although if you refrigerate it it will harden. Hope this helps.
My family and I made this for dessert tonight Using both the milk chocolate and one, and Cara milk chocolate in the other. We really couldn’t decide which one was better! A simple recipe but so delicious. And such a great way to be creative! I’m sure it would be great with so many other fillings!
Hi Audrey, thanks, so glad you and your family enjoyed it. Great choices, I can’t wait to try the Caramel version. Have a great Sunday.
Absolutely delicious!!! So light and fluffy and when filled with chocolate makes it perfect!!!
Hi Janet, thanks so glad you enjoyed it!
Thank you for all the beauties you shared with us; hoping you will continue to do so in 2019. Happy holidays !
Thanks so much, I will certainly try! Happy Holidays to you too.
Can I make this with Nutella in place of the chocolate?
Hi Ruth, sure that would work too! Hope you enjoy it.
YUM! I wish you and your family a Happy Holiday. Thank you for sharing all your delicious recipes with us throughout the year.
Hi Ann, thanks so much and a Merry Christmas and a Happy New Year to you and your family too! 🙂
Absolutely delicious wonderful suggestions to substitute chocolate with
Hi Maria, thanks so much, you could always use fruit as a substitute.