Mardi Gras Beignets Chocolate (Printable Version)
Fluffy, golden beignets dusted with sugar and served alongside a luscious chocolate sauce, inspired by New Orleans tradition.
# What You 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 cup whole milk, room temperature
05 - 1 large egg
06 - 1/2 tsp salt
07 - 3 1/2 cups all-purpose flour (plus extra for dusting)
08 - 3 tbsp unsalted butter, melted
09 - Vegetable oil, for frying
10 - 1 cup powdered sugar, for dusting
→ For the Chocolate Sauce
11 - 4 oz semi-sweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tbsp unsalted butter
14 - 1 tsp vanilla extract
15 - Pinch of salt
# How-To Steps:
01 - In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until foamy.
02 - Stir in the remaining sugar, milk, egg, and salt. Add 2 cups of flour and mix until combined.
03 - Add melted butter, then gradually add remaining flour, mixing until a soft dough forms.
04 - Turn the 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, about 1 hour.
06 - On a floured surface, roll dough to 1/2-inch thickness. Cut into 2-inch squares.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry beignets in batches (do not overcrowd) for 1-2 minutes per side, until puffed and golden brown.
09 - Remove with a slotted spoon; drain on paper towels. Dust generously with powdered sugar while warm.
10 - In a small saucepan over low heat, combine cream and butter. When warm, add chocolate and stir until melted and smooth. Remove from heat, stir in vanilla and salt.
11 - Serve beignets warm with chocolate sauce for dipping.
# Helpful Tips:
01 -
- The way powdered sugar clouds up when you take that first bite feels like pure joy
- That chocolate sauce transforms something already perfect into something unforgettable
02 -
- Hot oil bubbles violently when water touches it, so pat wet ingredients completely dry before frying
- Overcrowding the pot drops the oil temperature and makes soggy beignets, so fry in small batches
03 -
- A pizza cutter makes faster, cleaner cuts than a knife for dividing the dough
- Lining your draining surface with parchment makes cleanup infinitely easier