Mardi Gras Beignets Chocolate (Printable Version)

Pillowy golden beignets dusted with sugar served alongside a smooth chocolate sauce perfect for celebrations.

# Ingredient List:

→ Beignet Dough

01 - 2 1/4 teaspoons 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 - 2 tablespoons unsalted butter, melted
07 - 1 teaspoon vanilla extract
08 - 3 1/2 cups all-purpose flour plus extra for dusting
09 - 1/2 teaspoon salt
10 - Vegetable oil for frying

→ Chocolate Sauce

11 - 4 ounces semisweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt

→ Finishing

16 - 1 cup powdered sugar for dusting

# Step-by-Step Instructions:

01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand until foamy, about 5 minutes.
02 - Add remaining sugar, milk, egg, melted butter, and vanilla to the yeast mixture. Whisk until thoroughly combined.
03 - Stir in flour and salt. Mix until a sticky, shaggy dough forms.
04 - Turn dough onto a floured surface and knead until smooth and elastic, approximately 5 minutes.
05 - Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
06 - Punch down dough and turn onto floured surface. Roll to 1/2-inch thickness and cut into 2-inch squares. Cover and let rise 10 minutes.
07 - Heat 2 inches of oil in a deep pot to 350°F.
08 - Fry beignets in batches for 1 to 2 minutes per side until puffed and golden brown. Remove with slotted spoon and drain on paper towels.
09 - Generously dust warm beignets with powdered sugar.
10 - Heat cream in a small saucepan over medium heat until just simmering. Remove from heat; add chocolate, butter, vanilla, and salt. Let stand 2 minutes, then whisk until smooth and glossy.
11 - Serve beignets immediately with warm chocolate sauce.

# Tips from hearthlykitchen:

01 -
  • The chocolate sauce transforms something already wonderful into absolutely irresistible magic
  • Fresh beignets bring a little bit of French Quarter joy right into your own kitchen
  • The dough is incredibly forgiving, even if you are new to yeast frying
02 -
  • The dough will seem impossibly sticky but resist adding too much flour or your beignets will be tough
  • Oil temperature matters more than anything, too cold means greasy doughnuts, too hot burns the outside before inside cooks
  • Work in small batches when frying, crowding the pot drops the oil temperature and ruins everything
03 -
  • Let your cut squares rest on a floured surface while frying batches to prevent them from sticking together
  • If the chocolate sauce seizes, whisk in a teaspoon of warm cream one drop at a time until smooth again

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