Mardi Gras Beignets Chocolate Sauce (Printable)
Golden beignets with powdered sugar and warm, silky chocolate sauce—a classic New Orleans indulgence.
# What You’ll Need:
→ 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
→ Finishing
11 - 1 cup powdered sugar for dusting
→ 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 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 remaining sugar, milk, egg, melted butter, and vanilla to yeast mixture. Whisk until thoroughly combined.
03 - Stir in flour and salt. Mix until a sticky, shaggy dough forms.
04 - Turn dough onto floured surface. Knead until smooth and elastic, approximately 5 minutes.
05 - Place dough in greased bowl, cover with plastic wrap. Let rise in warm place until doubled, about 1 hour.
06 - Punch down dough, turn onto floured surface. Roll to 1/2-inch thickness. Cut into 2-inch squares. Cover and rest 10 minutes.
07 - Heat 2 inches vegetable oil in deep pot to 350°F.
08 - Fry beignets in batches 1–2 minutes per side until puffed and golden brown. Remove with slotted spoon, drain on paper towels.
09 - Generously dust warm beignets with powdered sugar.
10 - Heat cream in small saucepan over medium heat until just simmering. Remove from heat. Add chocolate, butter, vanilla, and salt. Let stand 2 minutes.
11 - Whisk chocolate mixture until smooth and glossy. Serve warm alongside beignets.
# Expert Advice:
01 -
- These beignets transform simple pantry staples into something that feels like a celebration
- The chocolate sauce adds an indulgent touch that makes them impossible to resist
02 -
- Hot oil can be dangerous so keep your focus and use a thermometer to maintain 350 degrees
- The dough needs that full rising time or the beignets will be dense instead of pillowy
03 -
- Roll the dough on a sheet of parchment paper to avoid sticking without using excessive flour
- Use a kitchen spider or slotted spoon for easier flipping and draining