Mardi Gras Beignets Chocolate (Printable Version)

Fluffy beignets dusted with sugar served alongside a smooth chocolate sauce for festive enjoyment.

# What You Need:

→ Beignets

01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 2 large eggs, room temperature
06 - 3 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract
09 - Vegetable oil, for frying
10 - 1 cup powdered sugar, for dusting

→ Chocolate Dipping Sauce

11 - 1/2 cup heavy cream
12 - 3.5 oz semi-sweet chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1/2 tsp vanilla extract
15 - Pinch of salt

# How-To Steps:

01 - Combine warm milk, granulated sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
02 - Whisk eggs, melted butter, salt, and vanilla extract in a large bowl. Add the yeast mixture and mix thoroughly.
03 - Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
05 - Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut into 2-inch squares.
06 - Heat vegetable oil in a deep pot to 350°F. Fry beignets in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
07 - Generously coat warm beignets with powdered sugar.
08 - Heat heavy cream in a small saucepan until just simmering. Remove from heat, add chocolate, butter, vanilla, and salt. Let sit 2 minutes, then whisk until smooth.
09 - Serve beignets immediately with warm chocolate dipping sauce.

# Helpful Tips:

01 -
  • These beignets are impossibly light inside, with that perfect crisp exterior that shatters when you bite into them
  • The chocolate dipping sauce transforms them from a classic treat into something absolutely indulgent
  • Making them fills your home with the most incredible aroma that promises something wonderful is coming
02 -
  • The oil temperature is everything, too cool and they will be greasy, too hot and they will burn outside while remaining raw inside
  • Let the dough rise properly, rushing this step results in dense chewy beignets instead of light fluffy ones
  • Dust with powdered sugar immediately after frying because it adheres better to warm surfaces
03 -
  • Roll the dough on a generously floured surface to prevent sticking without toughening the beignets
  • Use a spider or slotted spoon to drain excess oil immediately after frying for the lightest result

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