Mardi Gras Beignets Chocolate (Printable)

Fluffy, golden beignets dusted with sugar, served alongside a luscious chocolate sauce for a festive treat.

# Ingredient List:

→ For the Beignets

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (about 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

→ For Finishing

11 - 1 cup powdered sugar for dusting

→ For the Chocolate Sauce

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

# Steps:

01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand until foamy, about 5 minutes.
02 - Add the 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 the dough onto a floured surface and knead until smooth and elastic, approximately 5 minutes.
05 - Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour.
06 - Punch down the dough and turn onto a floured surface. Roll out to 1/2-inch thickness and cut into 2-inch squares. Cover and let rise for 10 minutes.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry the beignets in batches for 1 to 2 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while warm.
09 - Heat the cream in a small saucepan over medium heat until just simmering. Remove from heat and add chocolate, butter, vanilla, and salt. Let stand for 2 minutes, then whisk until smooth and glossy.
10 - Serve beignets immediately with warm chocolate sauce for dipping.

# Expert Advice:

01 -
  • The moment warm beignets hit powdered sugar creates an edible cloud of pure magic
  • That chocolate sauce transforms a simple fried dough into something downright decadent
  • Your whole house will smell like a French Quarter bakery without the plane ticket
02 -
  • Do not rush the rising time or your beignets will be dense instead of airy
  • Fry in small batches because overcrowding drops the oil temperature dramatically
  • The chocolate sauce can be made ahead and gently reheated when ready to serve
03 -
  • Test your oil with a tiny piece of dough first. If it sizzles immediately and floats, you are ready.
  • Use a spider skimmer instead of a slotted spoon for easier handling of multiple beignets.

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