Mardi Gras Beignets Chocolate

The first time I made beignets was actually a complete accident—I'd intended to make donuts but misread my grandmother's faded recipe card. My kitchen ended up covered in what looked like the world's most delicious snowfall, and my roommate walked in wondering if I'd started a powdered sugar factory. Now they're my go-to whenever life calls for something that feels like a celebration in bite form.

Last Fat Tuesday, I made three batches back-to-back because my neighbors kept 'just stopping by' and somehow leaving with powdered sugar on their chins. There's something about watching people take that first bite—the way their eyes close when the crisp exterior gives way to steamy, pillow-soft interior—that makes all the frying mess absolutely worth it.

Ingredients

• Active dry yeast: The secret agent that makes these puff up into cloud-like squares, so make sure your water is warm but not hot enough to kill it
• Warm water: Should feel like a comfortable bath temperature, around 110°F, to wake up the yeast without shocking it
• Whole milk: Creates tenderness and richness in the crumb that you just can't get with water or low-fat alternatives
• All-purpose flour: Bread flour would make them too chewy, cake flour too delicate—this is your Goldilocks choice
• Vegetable oil: Needs a high smoke point and neutral flavor so nothing competes with that classic beignet taste
• Semisweet chocolate: Chop it yourself instead of using chips for a sauce that melts into silky perfection instead of staying in stubborn little pockets
• Heavy cream: The higher fat content means your chocolate sauce will stay glossy and pourable instead of seizing up

Instructions

Wake up the yeast:

Dissolve the yeast in warm water with a pinch of sugar, watching for that beautiful foamy layer that proves it's alive and ready to work, about 5 minutes.

Build the dough base:

Whisk in the remaining sugar, milk, egg, melted butter, and vanilla until everything's blended into a creamy, speckled mixture.

Form the dough:

Stir in the flour and salt until a sticky, shaggy dough forms—this will look messy but trust the process.

Knead it smooth:

Turn onto a floured surface and knead for about 5 minutes until the dough transforms from sticky chaos into something smooth, elastic, and slightly tacky.

Let it rise:

Place in a greased bowl, cover, and let rise in a warm spot until doubled—this is where the magic happens, usually about 1 hour.

Roll and cut:

Punch down the dough, roll to 1/2-inch thickness, and cut into 2-inch squares, then let them rest for 10 minutes to puff up slightly.

Get your oil ready:

Heat 2 inches of oil to 350°F—too cold and they'll be greasy, too hot and they'll burn before cooking through.

Fry to golden:

Cook in batches for 1-2 minutes per side until they're puffed, golden, and sound hollow when tapped, then drain on paper towels.

Sugar shower:

Dust generously with powdered sugar while they're still warm so it melts slightly into the surface creating that signature beignet coating.

Make the chocolate sauce:

Heat cream until just simmering, remove from heat, and add chocolate, butter, vanilla, and salt—let stand 2 minutes before whisking into glossy perfection.

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My friend from New Orleans took one bite and told me these transported her straight back to Café du Monde, complete with the jazz music drifting through the air and the inevitable powdered sugar coating her favorite black sweater. Sometimes food is just the most efficient time machine we have.

The Art of the Fry

I've learned that maintaining oil temperature is more art than science—keep a thermometer handy but also trust your senses. When the oil's right, each beignet should sizzle happily without smoking, and they'll rise to the surface within seconds rather than staying stubbornly sunken.

Perfect Pairings

A steaming café au lait is the traditional companion, cutting through the richness with its bold coffee flavor and creamy warmth. For a morning-after treat, I've also loved these with a glass of cold milk or even spiked with a splash of bourbon if you're feeling particularly festive.

Make-Ahead Magic

The dough can actually be made the night before and left to rise slowly in the refrigerator—this develops incredible flavor and means you can wake up and roll straight to frying. The chocolate sauce keeps beautifully in the fridge for up to a week and reheats in 20-second bursts in the microwave.

• Fry within an hour of dusting with sugar or it will start to melt into the dough
• Reheat leftover beignets in a 350°F oven for 3-4 minutes to restore crispness
• Never store fried beignets in sealed containers or they'll turn soggy and sad

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There's nothing quite like standing over a steaming batch of fresh beignets, chocolate sauce warming on the back burner, while powdered sugar dusts every surface in sight—it's messy, it's decadent, and it's absolutely perfect.

Recipe FAQs

→ What type of yeast is best for these beignets?

Active dry yeast is recommended, as it ensures proper dough rising and a light fluffy texture.

→ How long should the dough rise?

The dough needs about 1 hour to double in size before shaping and frying for optimal puffiness.

→ What oil temperature is ideal for frying?

Heat oil to 350°F (175°C) to cook beignets quickly, achieving a golden color without overabsorbing oil.

→ Can I add any flavor twists to the dough?

Adding finely grated orange zest to the dough offers a bright citrus note complementing the sweetness.

→ How is the chocolate sauce prepared?

Heat cream until simmering, then whisk in chopped semisweet chocolate, butter, vanilla, and a pinch of salt until smooth.

→ How should beignets be served for best taste?

Serve warm, dusted with powdered sugar and alongside the warm chocolate sauce; pairing with café au lait enhances the experience.