Mardi Gras Beignets Chocolate Sauce (Printable)
Fluffy beignets dusted with sugar, served alongside a rich chocolate sauce—an iconic New Orleans treat.
# What You'll Need:
→ For the Beignets
01 - 1 packet (2 1/4 teaspoons) active dry yeast
02 - 3/4 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 1/2 cup whole milk, room temperature
05 - 1 large egg
06 - 1/2 teaspoon salt
07 - 3 1/2 cups all-purpose flour plus extra for dusting
08 - 3 tablespoons unsalted butter, melted
09 - Vegetable oil for frying
10 - 1 cup powdered sugar for dusting
→ For the Chocolate Sauce
11 - 4 ounces semi-sweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
# How To Make It:
01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes until foamy.
02 - Stir in the remaining sugar, milk, egg, and salt. Add 2 cups of flour and mix until fully combined.
03 - Add melted butter, then gradually incorporate remaining flour, mixing until a soft, workable dough forms.
04 - Turn dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
06 - Roll dough to 1/2-inch thickness on a floured surface. Cut into 2-inch squares.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry beignets in batches without overcrowding for 1-2 minutes per side until puffed and golden brown.
09 - Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while warm.
10 - Combine cream and butter in a small saucepan over low heat. When warm, add chocolate and stir until melted and smooth. Remove from heat and stir in vanilla and salt.
11 - Serve beignets warm with chocolate sauce for dipping.
# Expert Hints:
01 -
- The dough comes together with pantry staples you probably already have, no special equipment needed
- That moment when they puff up in hot oil feels like kitchen magic every single time
- The chocolate sauce transforms these from amazing to absolutely unforgettable
02 -
- Oil temperature matters more than anything else, too cold makes greasy beignets and too hot burns the outside before the inside cooks
- The dough needs the full rising time, rushing this step gives you dense instead of pillowy squares
03 -
- A digital thermometer takes all the anxiety out of frying at the right temperature
- Let the beignets drain for just 30 seconds before sugaring, too long and they will not stick