Mardi Gras Beignets Chocolate Sauce (Printable Version)
Soft, fluffy beignets dusted with sugar and paired with warm, smooth chocolate sauce for a festive treat.
# What You Need:
→ Beignet Dough
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
→ Chocolate Dipping 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 glossy finish)
# How-To Steps:
01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Stir in remaining sugar, salt, egg, and milk into the yeast mixture. Add half of the flour and mix until completely smooth and well incorporated.
03 - Pour in melted butter and remaining flour. Mix thoroughly until a sticky, cohesive dough forms.
04 - Turn dough onto a floured surface and knead for 3–4 minutes until smooth, elastic, and no longer sticky.
05 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
06 - Punch down risen 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 - Pour 2 inches of vegetable oil into a deep pot or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
08 - Fry beignets in batches of 3–4 pieces, cooking 1–2 minutes per side until golden brown and puffy. Remove with a slotted spoon and drain on paper towels.
09 - While still warm, generously coat beignets with powdered sugar, ensuring all sides are covered.
10 - Heat heavy cream in a small saucepan until just simmering. Remove from heat immediately. Add chopped chocolate, butter, vanilla, and corn syrup if using. Let sit for 1 minute, then whisk until completely smooth and glossy.
# Helpful Tips:
01 -
- These beignets emerge from the oil with that irresistibly crisp exterior giving way to clouds of steamy sweetness inside
- The chocolate sauce turns a simple fried dough into something that feels like a special occasion worth savoring
02 -
- Cold dough will absorb more oil and become greasy, so keep your dough warm while working in batches
- Get your powdered sugar ready before you start frying because beignets need that dusting while they're still hot
03 -
- Use a pizza cutter to cut your dough squares. It's faster and cleaner than a knife, and the slight pressure helps seal the edges so they puff better.
- Sift your powdered sugar from above head level. It settles more evenly and creates that iconic Cafe du Monde look.