Chocolate Pockets Recipe

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Chocolate pockets

annette sullivan


I usually have these ingred on hand. So easy to make to have with coffee. I created this to make it easy for my friends to prepare my chocolate crossiants if they don't want to work with phyllo dough. I have 3 girlfriends with whom I meet and have brunch once a month and this is always a hit.

★★★★★ 1 vote
5 Min
25 Min


the extra large 4.25 oz dark chocolate/Special Dark Candy Bar
1 can(s)
8 count crossiant dough
sugar cinnamon mixture
chili powder, optional


1Set oven to 425*. Place pizza stone in the oven if you have one or use a non stick pan. Keep dough cold until ready to make. Break candy into 8 squares. If you cannot find the large bar of Special Dark, use two smaller bars or use the minis.
2Separate the dough a triangle at a time and place one chocolate on the fat end, sprinkle a small dash of cinnamon on the chocolate (and tiny bit of chili powder if desired) and form the dough around the chocolate making sure you can't see the chocolate. Place on the stone as soon as you make the pocket. Don't worry about opening the oven to do this as the hot stone will help to crisp the dough. Makes 8. Bake about 20 to 25 minutes. Warm dark chocolate what could be better? Great for a romantic dessert.

About this Recipe

Course/Dish: Chocolate, Sweet Breads
Other Tag: Quick & Easy