This rich and indulgent chocolate baklava is a heavenly twist on the classic Greek dessert that’ll make your taste buds dance.
Layers of buttery phyllo dough embrace a decadent filling of nuts and chocolate, creating pure magic in every bite.
In just over 2 hours, you’ll master this show-stopping treat that yields 24 irresistible pieces.
While traditional baklava is beloved worldwide, this chocolate variation adds an extra layer of luxury that’ll have everyone begging for the recipe.
Ingredients for Chocolate Baklava
- Mixed Nuts: 250g, finely processed for the perfect filling texture
- Dark Chocolate (70%): 100g, chopped into tiny pieces for even melting
- Spices: 1/2 tsp each of ground cinnamon and cloves for warmth
- Butter: 130g unsalted, melted for layering
- Filo Pastry: 200g, kept covered while working to prevent drying
For the Syrup:
- Sugar: 250g, creates the signature sweet glaze
- Water: 150ml, for perfect syrup consistency
- Orange Zest: from 1 small orange for citrus aroma
- Cinnamon Stick: 1 piece for deep flavor infusion
- Lemon Juice: 1 tbsp to balance sweetness
- Honey: 1 tbsp for extra richness
- Hazelnut Liquor: 1 tbsp optional, adds depth of flavor
Step-by-Step Instructions
- Prepare the Filling: Process nuts until fine, combine with chopped chocolate, spices, and salt
- Butter Preparation: Melt butter in a saucepan over medium heat
- Layer Building: Brush 20cm square dish with butter, layer 1/3 filo sheets with butter between each
- Create Layers: Add half the filling, continue with middle filo layer, remaining filling, and top filo layer
- Cutting Pattern: Cut into diamond shapes using parallel and diagonal lines
- Baking: Bake at 150C for 1.5 hours until golden and crispy
- Syrup Making: Combine syrup ingredients, boil until sugar dissolves, cool, then add final ingredients
- Final Touch: Pour cold syrup over hot baklava, ensuring even distribution
- Setting: Allow to cool completely before serving for best texture and flavor
Storage & Make-Ahead Tips
This chocolate baklava stays fresh at room temperature for up to 5 days when stored in an airtight container.
The syrup helps keep the pastry moist and flavorful. You can also make it ahead – just follow the recipe up to the baking step, wrap well in plastic, and freeze for up to 3 months.
When ready to bake, pop it straight from freezer to oven, adding about 15 minutes to the baking time.
Variations & Substitutions
Love playing with flavors? Try these tasty twists on the classic recipe! Switch up the nut mixture – walnuts, pistachios, or almonds all work beautifully.
For the chocolate, milk or white chocolate can replace dark chocolate if you prefer something sweeter.
Not a fan of hazelnut liqueur? Orange liqueur adds a lovely citrus kick, or simply skip it altogether. You can also swap the orange zest in the syrup with lemon or lime for a different citrus note.
Serving Ideas
Chocolate baklava is perfect on its own, but why not make it extra special? Serve it alongside a scoop of vanilla ice cream for a hot-and-cold treat.
A dollop of whipped cream and a light dusting of cocoa powder make it look fancy for guests. For a cozy touch, pair it with Turkish coffee or mint tea.
And here’s a sweet tip – warm each piece slightly before serving to make the chocolate extra gooey!
Success Tips
Working with filo can be a bit tricky, but don’t worry! Keep your filo sheets covered with a damp towel while you work to prevent them from drying out.
When cutting the baklava, use your sharpest knife and make clean, straight cuts – this helps the syrup soak in evenly.
Also, take your time pouring the syrup – letting it seep in slowly gives you the best texture. Remember: hot baklava + cold syrup = perfect results!
Chocolate Baklava
Equipment
- 20cm square baking dish
- Food processor
- small saucepan
Ingredients
For the Chocolate Baklava
- 250 g mixed nuts (8 1/2 oz)
- 100 g 70% dark chocolate (3 1/2 oz)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- salt to taste
- 130 g unsalted butter (4 1/2 oz)
- 200 g filo pastry sheets (5 oz)
For the Syrup
- 250 g sugar (8 3/4 oz)
- 150 ml water (1/2 cup)
- 1 small orange zest
- 1 cinnamon stick
- 1 tbsp fresh lemon juice
- 1 tbsp runny honey
- 1 tbsp hazelnut liquor (optional)
Instructions
- Blitz the nuts in a food processor until fine. Chop the dark chocolate into very small pieces by hand, and stir in the spices and a generous pinch of salt. Set aside.
- Meanwhile, in a small saucepan set over a medium heat, melt the butter.
- Brush a 20cm square (8×8 inch) baking dish with butter. Gradually layer 1/3 of the filo sheets in the bottom of the dish, generously sprinkling melted butter between each layer.
- Spread 1/2 of the baklava mixture across the pastry, then continue layering another 1/3 of the filo sheets sprinkled with butter. Repeat until you have used all the filling and the filo, brushing the top layer with the remaining butter so it turns crisp and golden in the oven.
- Using a very sharp knife, cut the chocolate baklava into 4 equal, parallel pieces. Then, cut a bisecting line from the top corner of the pan to the opposite corner at the bottom. Using this line as a guide, cut more parallel, diagonal lines from the top of the cuts in the original dividing lines down to their opposite number at the bottom. You should be left with an elongated diamond pattern.
- Pre-heat the oven to 150C (300F). Bake the baklava for 1 1/2 hours until the pastry is crisp and golden.
- Meanwhile, to make the syrup, combine the sugar, water, orange zest and the cinnamon stick and bring to the boil over a high heat, stirring constantly until the sugar has dissolved. Remove from the heat to cool and for the cinnamon stick to infuse; once it has reached room temperature, stir in the lemon juice, honey and hazelnut liquor, if using.
- Gradually pour the cold syrup over the hot baklava, making sure to pay attention to the cuts and to allow it to properly soak in. Don’t worry if things look a little flooded, everything will come right as the dish cools to room temperature, when it will be ready to serve.
- Let the chocolate baklava cool down completely and serve after the syrup has soaked through. Enjoy!