Mardi Gras Beignets Chocolate Sauce (Print View)
Golden beignets dusted with sugar, paired with a rich and smooth chocolate sauce for a festive treat.
# What You Need:
→ 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
# How to Make It:
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, about 5 minutes.
05 - Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.
06 - Punch down dough and turn onto a floured surface. Roll 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 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.
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.
# Expert Tips:
01 -
- These beignets emerge from the oil with that irresistible crisp outside and tender cloud inside that makes proper New Orleans beignets so legendary
- The chocolate sauce transforms them from a simple fried dough into the kind of dessert that makes people pause mid bite and close their eyes
02 -
- Oil temperature matters more than you think, too cold and they soak up grease, too hot and they burn before cooking through
- Let the dough rest after cutting, otherwise they will not puff up properly in the oil
- That chocolate sauce can seize if even a drop of water gets into it, so keep your equipment completely dry
03 -
- Use a kitchen shears to cut the dough instead of a knife for cleaner edges that puff better
- Dust the beignets over a paper towel lined baking sheet to contain the sugar explosion
- Serve them immediately because they deflate as they cool and lose that magical fresh quality