Mardi Gras Beignets Chocolate

The smell of yeast and warm sugar still takes me back to a tiny kitchen apartment where I first attempted beignets after a friend raved about her New Orleans trip. Flour ended up everywhere, my arms were dusted white, and honestly, the first batch was more like hockey puffs than the pillowy clouds I'd imagined. But that one perfect beignet, hot from the oil and melting powdered sugar on my tongue, made all the mess worth it.

Last Fat Tuesday, I made three batches for friends who had never tried beignets before. Watching their faces light up at that first bite of crisp, sugary exterior giving way to soft warm center was better than any parade. The chocolate sauce was the real hero though, somehow disappearing faster than the beignets themselves.

Ingredients

• Active dry yeast: This little packet is what creates those gorgeous air pockets inside, so do not skip the foaming step or rush it
• Warm water: Think bath temperature, too hot kills the yeast, too cold makes it snooze
• Whole milk: Adds richness and helps create that tender crumb we are after
• Unsalted butter: Melted and cooled slightly so it does not scramble your egg when mixed in
• All-purpose flour: Bread flour would make them too tough, stick with regular all-purpose
• Vegetable oil: You need enough depth to float these beauties without them touching bottom
• Semisweet chocolate: Chopped into small pieces helps it melt faster and more evenly
• Heavy cream: The higher fat content creates that silky restaurant style consistency

Instructions

Wake up the yeast:

Dissolve the yeast in warm water with a pinch of that sugar and watch for those tiny bubbles that mean it is alive and working

Make the dough:

Whisk in the remaining sugar, milk, egg, melted butter and vanilla until everything is well combined

Bring it together:

Stir in the flour and salt until you have a sticky, shaggy dough that pulls away from the sides of the bowl

Knead it smooth:

Turn onto a floured surface and knead for about five minutes until the dough transforms from sticky to smooth and elastic

Let it rise:

Place in a greased bowl, cover, and find a warm corner for about an hour until it has doubled beautifully

Roll and cut:

Punch down gently, roll to half an inch thickness and cut into two inch squares, then let them rest for ten minutes

Heat the oil:

Get your oil to 350 degrees, this is hotter than you might think but essential for proper puffing

Fry to golden:

Cook in batches for one to two minutes per side until puffed and gorgeous, then drain on paper towels

Sugar shower:

Dust generously with powdered sugar while they are still warm so it sticks and melts slightly

Make the magic sauce:

Heat cream until just simmering, pour over chocolate with butter and vanilla, let sit then whisk into glossy perfection

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These beignets have become my go to for bringing people together. Something about standing around the stove, watching them puff up in the oil, then gathering around to dust and devour while still warm creates the kind of moment that turns into a memory.

Making Them Ahead

The dough actually benefits from an overnight stay in the refrigerator. The slow fermentation develops deeper flavor and the cold dough is easier to handle when rolling and cutting.

Frying Tips

I keep a thermometer clipped to the side of my pot now after learning the hard way that guessing oil temperature is a fool is game. Also, a spider skimmer works better than a slotted spoon for retrieving multiple beignets at once.

Serving Suggestions

While these are fantastic with just powdered sugar, the chocolate sauce takes them to special occasion territory. A hot café au lait alongside makes the whole experience feel like a visit to Café du Monde.

• Set up a dusting station with powdered sugar in a sieve for easy coverage
• Keep the chocolate sauce warm in a small heatproof bowl over simmering water
• Have plenty of napkins ready, because eating these is a gloriously messy affair

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There is something wonderful about making beignets that turns an ordinary morning into a celebration. Hope your kitchen fills with as much joy and powdered sugar as mine always does.

Recipe Questions & Answers

→ How do I achieve the right texture for beignets?

Ensure the dough is kneaded until smooth and elastic, and allow it to rise until doubled both times to create a light and airy texture.

→ What oil is best for frying beignets?

Use vegetable oil heated to 350°F (175°C) for even frying and to achieve a golden, crispy exterior.

→ Can I prepare the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight and proceed with shaping and frying the next day.

→ How is the chocolate sauce made smooth and glossy?

Heating the cream just until simmering and whisking in chocolate, butter, vanilla, and salt off the heat creates a silky sauce.

→ Any tips for serving these treats?

Serve warm, dusted with powdered sugar, and pair with café au lait or sweet dessert wine for an authentic experience.

→ Can dietary restrictions be accommodated?

These beignets contain wheat, milk, egg, and butter; substitute ingredients carefully if needed to suit dietary needs.