Mardi Gras Beignets Chocolate (Printable)

Pillowy beignets dusted lightly and paired with luscious chocolate sauce for a festive treat.

# What You'll Need:

→ Beignets

01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 2 large eggs, room temperature
06 - 3 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract
09 - Vegetable oil for frying
10 - 1 cup powdered sugar for dusting

→ Chocolate Dipping Sauce

11 - 1/2 cup heavy cream
12 - 3.5 oz semi-sweet chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1/2 tsp vanilla extract
15 - Pinch of salt

# How To Make It:

01 - Combine warm milk, granulated sugar, and yeast in a small bowl. Let stand for 5-10 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Whisk eggs, melted butter, salt, and vanilla extract in a large bowl. Pour in the activated yeast mixture and stir until fully incorporated.
03 - Gradually add flour to the wet mixture, stirring continuously until a soft, sticky dough forms. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
05 - Punch down risen dough and roll out on a floured surface to 1/2-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Heat vegetable oil in a deep pot to 350°F. Fry beignets in batches of 4-5 for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
07 - Generously coat warm beignets with powdered sugar, shaking off any excess before serving.
08 - Heat heavy cream in a small saucepan until just simmering. Remove from heat, add chopped chocolate, butter, vanilla, and salt. Let stand for 2 minutes, then whisk until completely smooth and glossy.
09 - Arrange warm, sugared beignets on a serving platter alongside the warm chocolate dipping sauce. Enjoy immediately.

# Expert Hints:

01 -
  • These beignets emerge from the oil impossibly light and airy, creating that signature pillow quality that makes them disappear in seconds
  • The chocolate dipping sauce transforms a simple fried dough into something that feels like a legitimate dessert worth celebrating
  • Despite the French name and fancy reputation, the process is surprisingly forgiving and perfect for weekend cooking
02 -
  • Oil temperature is everything, too cool and your beignets will be greasy, too hot and they will burn outside while remaining raw inside
  • Let the dough rise fully without rushing, this is what creates those signature air pockets inside
  • Beignets are best eaten within minutes of frying, though reheating in a 350°F oven for a few minutes can revive them
03 -
  • Roll your dough on a well-floured surface to prevent sticking, but avoid incorporating too much extra flour which can make beignets tough
  • Keep a bowl of water nearby to dip your fingers in when shaping the dough, preventing sticking
  • Use a spider skimmer or slotted spoon for easier frying and draining

Go Back