Mardi Gras Beignets Chocolate Sauce (Printable)

Light, airy beignets paired with rich chocolate sauce, perfect for festive gatherings.

# 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
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

# 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 dough forms.
04 - Turn dough onto a floured surface. 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, about 1 hour.
06 - Punch down dough and turn onto floured surface. Roll to 1/2-inch thickness. 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 1-2 minutes per side until puffed and golden brown. Remove with slotted spoon and drain on paper towels.
09 - Heat cream in a small saucepan over medium heat until just simmering. Remove from heat. Add chocolate, butter, vanilla, and salt.
10 - Let stand for 2 minutes, then whisk until smooth and glossy.
11 - Dust warm beignets generously with powdered sugar. Serve immediately with warm chocolate sauce.

# Tips from dashanddishes:

01 -
  • The dough comes together with minimal fuss and rises beautifully while you go about your day
  • Frying beignets fills your kitchen with an aroma that makes everyone wander in asking whats for breakfast
  • That moment when warm dough meets chocolate sauce is worth every single minute of rising time
02 -
  • The oil temperature matters more than you think—too cool and they soak up grease, too hot and they burn outside while staying raw inside
  • Letting the cut squares rest for 10 minutes before frying gives them that signature puffiness
  • That chocolate sauce keeps well in the fridge and makes an incredible dip for fresh strawberries the next day
03 -
  • A kitchen thermometer takes all the guesswork out of oil temperature and costs less than a batch of failed beignets
  • Work in small batches when frying—crowding the pot drops the temperature and leads to greasy results

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