Mardi Gras Beignets Chocolate (Printable)
Pillowy New Orleans-style beignets dusted with sugar and paired with a rich chocolate sauce.
# What You'll Need:
→ For the Beignets
01 - 2 1/4 tsp active dry yeast (1 packet)
02 - 3/4 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 1 large egg
06 - 1/2 cup whole milk, room temperature
07 - 3 1/2 cups all-purpose flour, plus extra for dusting
08 - 2 tbsp unsalted butter, melted
09 - Vegetable oil, for frying
10 - 1 cup powdered sugar, for dusting
→ For the Chocolate Sauce
11 - 4 oz semisweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tbsp unsalted butter
14 - 1 tsp vanilla extract
15 - 1 tbsp light corn syrup (optional, for shine)
# How To Make It:
01 - In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let stand for 5 minutes until foamy.
02 - Stir in remaining sugar, salt, egg, and milk. Add half the flour and mix until smooth.
03 - Add melted butter and the rest of the flour. Mix until a sticky dough forms.
04 - Turn dough onto a floured surface. Knead for 3–4 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
06 - Punch down dough. On a floured surface, roll out to 1/4-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry beignets in batches, 1–2 minutes per side until golden brown and puffy. Remove with a slotted spoon and drain on paper towels.
09 - While warm, dust generously with powdered sugar.
10 - In a small saucepan, heat cream until just simmering. Remove from heat; add chocolate, butter, vanilla, and corn syrup (if using). Let sit 1 minute, then whisk until smooth. Pour into a bowl for dipping.
# Expert Hints:
01 -
- The moment warm beignets hit your tongue, you understand why people wait in hour-long lines at Café du Monde
- That chocolate sauce turns an already incredible treat into something that makes your eyes close involuntarily
- The dough comes together faster than you would expect, leaving you more time to anticipate the frying
02 -
- I once skipped dusting the beignets immediately and the sugar did not stick the same way once they cooled
- Using a kitchen thermometer for the oil temperature saved me from dozens of burnt or undercooked batches
03 -
- A clean pair of kitchen scissors works surprisingly well for cutting the dough squares if you want to avoid dragging a knife through the sticky dough
- If your chocolate sauce looks slightly grainy, whisk in another teaspoon of warm cream and it will smooth right out