Mardi Gras Beignets Chocolate (Printable Version)

Golden beignets dusted with sugar, accompanied by a smooth chocolate dipping sauce for festive delights.

# What You Need:

→ For the Beignets

01 - 3 1/2 cups all-purpose flour
02 - 1 cup whole milk, warmed to 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 Steps:

01 - Combine 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 foamy yeast mixture to dry ingredients. Mix until soft dough forms.
04 - Knead dough on lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled in size.
06 - Punch down dough and turn onto floured surface. Roll to 1/4-inch thickness and cut into 2-inch squares.
07 - Heat 2 inches of vegetable oil in deep saucepan to 350°F.
08 - Fry beignets in batches, turning once, until puffed and golden brown (about 1 minute per side).
09 - Remove with slotted spoon and drain on paper towels. Dust generously with powdered sugar while warm.
10 - Combine chocolate, heavy cream, butter, vanilla extract, and salt in small saucepan. Heat over low, stirring constantly, until melted and smooth.
11 - Serve beignets warm with chocolate dipping sauce.

# Helpful Tips:

01 -
  • The dough comes together faster than you would expect for something that feels so special
  • Frying them fills your kitchen with the most incredible bakery aroma that makes everyone drift toward the stove
  • That chocolate sauce turns an already perfect treat into something absolutely magical
02 -
  • If your yeast does not get foamy, start over, nothing saves flat beignets
  • Oil temperature drops when you add dough, let it come back up between batches
  • The chocolate sauce can be made ahead and gently reheated, but it is best fresh
03 -
  • A pizza cutter creates cleaner lines than a knife and is faster for cutting multiple squares
  • If you want to make these ahead, fry and cool them, then recrisp in a 350 degree oven for 3 minutes before serving

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