Mardi Gras Beignets Chocolate (Printable)
Soft golden beignets paired with a luscious chocolate sauce, dusted with powdered sugar for festive delight.
# What You'll Need:
→ For the Beignets
01 - 3 1/2 cups all-purpose flour
02 - 1 cup whole milk, warm (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 2 large eggs, room temperature
06 - 3 tablespoons unsalted butter, melted
07 - 1/2 teaspoon salt
08 - Vegetable oil, for frying
09 - Powdered sugar, for dusting
→ For the Chocolate Dipping Sauce
10 - 1 cup semisweet chocolate chips or chopped chocolate
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
# How To Make It:
01 - Combine the warm milk and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a large mixing bowl.
03 - Add eggs, melted butter, and the foamy yeast mixture to the dry ingredients. Mix until a soft dough forms.
04 - Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
06 - Punch down the dough and turn it out onto a floured surface. Roll to 1/4-inch thickness and cut into 2-inch squares using a sharp knife or pizza cutter.
07 - Heat 2 inches of vegetable oil in a deep saucepan to 350°F.
08 - Fry beignets in batches, turning once, until puffed and golden brown (about 1 minute per side). Remove with a slotted spoon and drain on paper towels.
09 - Dust beignets generously with powdered sugar while warm.
10 - Combine chocolate, heavy cream, butter, vanilla extract, and salt in a small saucepan. Heat over low, stirring constantly, until chocolate is melted and sauce is smooth.
11 - Serve the beignets warm with the chocolate dipping sauce.
# Expert Hints:
01 -
- The dough comes together faster than youd expect, and the frying part feels like a fun kitchen adventure rather than a chore
- That moment when you dust them with powdered sugar and watch it disappear into the warm dough is pure kitchen joy
- The chocolate sauce transforms something already wonderful into the kind of dessert that makes people close their eyes and sigh
02 -
- Oil temperature is everything, too cool and they soak up grease, too hot and they burn before cooking through
- The dough needs that full hour to rise, or your beignets will be dense instead of pillowy
- Dust with sugar immediately after frying while they are still warm so it sticks properly
03 -
- Use a pizza cutter for squares, it gives you cleaner edges than a knife and works through the dough faster
- Keep your paper towels layered thick, because nobody wants soggy bottoms on their beignets