Chocolate Baklava Recipe

I am absolutely obsessed with this recipe because it’s a heavenly fusion of crunchy phyllo layers and a decadent chocolate-nut filling that makes every bite feel like a luxurious treat. Plus, the combination of honey syrup and melty dark chocolate topping creates this incredible, gooey finish that’s perfect for those nights when I just want to indulge in something truly magical.

Treat yourself to my wonderful Chocolate Baklava, which is an unequaled mixture of flavors and textures. I can’t tell you how much fun it is to layer finely chopped walnuts and hazelnuts (with the occasional mini chocolate chip, for good measure) between sheets of tender phyllo dough.

It’s a straight shot to flavor town when you then drizzle that assembly with melted butter and light spicing. The balance of sweetness—thanks to granulated sugar and honey, well-blended, of course—is near perfect.

Vanillin and a small amount of dark chocolate at the very end take it to the next level.

Ingredients

Phyllo Dough: Supplies a crunchy consistency; primarily carbs.

English walnuts: Loaded with beneficial oils and proteins; imparts a delightful crunch to dishes.

Hazelnuts are abundant in vitamins and fiber; they contribute a rich, nutty flavor.

These are small chocolate chips that have the same ingredients as the regular-sized chocolate chips but are just a bit smaller.

Because they’re small, the level of sweetness might not seem as intense as when eating a regular chocolate chip.

Nevertheless, these mini morsels add sweetness and are a source of carbohydrates.

Butter that is not salted: contributes to richness and moisture; a source of dietary fat.

Cinnamon, in ground form, contributes warmth and richness (and may contribute some antioxidants).

Sugar in granule form: It makes sweet and aids in the making of caramel.

Honey: A natural sweetener that imparts both moisture and depth.

Ingredient Quantities

• 1 package phyllo dough, thawed
• 2 cups finely chopped walnuts
• 1 cup finely chopped hazelnuts
• 1 cup mini chocolate chips
• 1 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1 cup honey
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup roughly chopped dark chocolate

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with a nonstick coating.

2. In a mixing bowl, combine the walnuts, hazelnuts, mini chocolate chips, and ground cinnamon.

3. To prevent drying out, unroll the phyllo dough and cover it with a damp cloth.

4. Put a sheet of phyllo in the prepared baking dish and brush with melted butter. Repeat with 5 more sheets, buttering each one.

5. Spread evenly 1/3 of the nut and chocolate mixture over the layered phyllo.

6. Layer and butter 6 additional sheets of phyllo, then spread another 1/3 of the nut mixture. Repeat the layering process, ending with 6 sheets of phyllo on top and buttering each sheet.

7. Using a sharp knife, cut the baklava into diamond or square shapes.

8. Cook for 45–55 minutes, or until the baklava is golden and crisp.

9. You will want to do the next step while the baklava is in the oven. In a saucepan, combine the sugar, honey, water, vanilla extract, and salt. Heat the mixture to a boil, then reduce to a simmer and let it bubble away for about 10 minutes.

10. When the baklava is finished baking, pour the hot syrup over the baked phyllo without delay. Let cool to room temperature and then top with the roughly chopped dark chocolate just before serving.

Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Mixing bowl
4. Damp cloth
5. Brush (for buttering)
6. Sharp knife
7. Saucepan
8. Stove or cooktop
9. Measuring cups
10. Measuring spoons

FAQ

• Q: Can I use a different type of nut?You can definitely replace walnuts and hazelnuts with other nuts. Try pistachios, almonds, or pecans, if you want to go nutty, though you could also substitute any number of different crunchy things for the nuts.
• Q: How should I store the chocolate baklava?A: Keep the baklava at room temperature in an airtight container for no more than one week. It is not recommended to refrigerate the baklava; doing so can make it soggy.
• Q: Can I prepare the baklava in advance?A: Yes, the baklava can be prepared, baked, and poured over with syrup up to 2-3 days in advance. This allows the flavors to meld together wonderfully.
• Q: Is there a gluten-free version of this recipe?A: Sadly, classic phyllo dough is not gluten-free. Search out gluten-free phyllo dough or use a gluten-free pastry recipe when making baklava for someone with celiac disease or gluten intolerance.
• Q: Can I use milk chocolate instead of dark chocolate?You can use milk chocolate instead for a sweeter flavor, though it may yield a slightly different taste outcome.
• Q: What can I use instead of mini chocolate chips?If you lack mini chocolate chips, chop a chocolate bar into bits or use standard-sized chocolate chips.

Substitutions and Variations

For a different nutty flavor in place of walnuts, use pecans or almonds.
Hazelnuts: Use macadamia nuts or pistachio nuts to create a uniquely crunchy texture.
If you don’t have mini chocolate chips, use regular-sized chocolate chips or chopped milk chocolate instead.
Butter (unsalted): Use the same amount of coconut oil for a dairy-free change.
Bittersweet chocolate: Use semisweet chocolate for a not-so-dark chocolate frosting.

Pro Tips

1. Work Quickly with Phyllo Dough Phyllo dough tends to dry out quickly, so ensure it stays covered with a damp cloth while you work. Have all your ingredients ready to minimize the time the phyllo is exposed to the air.

2. Ensure Even Butter Distribution Use a pastry brush to gently and evenly coat each layer of phyllo with melted butter. This helps achieve a crispy, flaky texture and prevents the layers from sticking together.

3. Cut before Baking Make sure to cut the baklava into diamond or square shapes before baking. This will make it easier to serve later and ensure the syrup permeates the dessert evenly.

4. Temperature Contrast for Syrup Absorption Pour the hot syrup over the baklava as soon as it comes out of the oven. The contrast between the hot syrup and the warm baklava helps the syrup soak in properly, ensuring it’s well absorbed.

5. Chocolate Topping Timing Add the roughly chopped dark chocolate just before serving. This prevents the chocolate from melting too much due to residual warmth and keeps the chocolate pieces distinct and slightly crunchy.