There's no need to travel to the French Quarter! Start a fun cooking journey at home with our easy beignet recipe. As you enjoy making these yummy treats, you'll discover a new love for cooking.
This easy Beignets au Chocolat recipe offers a tasty mix of soft dough, golden perfection, and a yummy chocolate sauce that will make your taste buds happy. Get into making homemade beignets and feel the warm and cozy charm of this treat, just like the ones you find at Cafe du Monde or Mardi Gras in New Orleans.
When baking these beignets, you’ll love the aroma of freshly fried beignets and the rich chocolate sauce that will fill your kitchen. Indulge in the magic of homemade goodness and create unforgettable moments with this exquisite Beignets au Chocolat recipe.
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Why You'll Love This Recipe
- Simple ingredients for a delightful culinary experience.
- Perfect balance of sweet dough and rich chocolate sauce.
- These sweet treats are ideal for cozy gatherings or indulgent moments.
- A touch of New Orleans flair for a unique twist.
- Heart-shaped beignets add a charming touch to your table.
French Beignets Ingredients
- Warm water
- Active dry yeast
- Sugar
- Eggs
- Oil
- All purpose flour
- Salt
- Powdered sugar
- Vegetable oil for frying
Chocolate Sauce Ingredients
- Cocoa powder
- Flour
- Sugar
- Milk
- Coconut oil
- Vanilla
Equipment and kitchen tools
- 2 inch heart cookie cutter
- Pizza cutter
- Rolling pin
- Deep Frying pan
How to make New Orleans-style beignets
In a large bowl, add warm water, yeast, and sugar.
Mix until well incorporated, and allow the yeast to sit for 5 minutes or until it starts to bubble.
Once the yeast has bubbled, add the eggs and oil and whisk to incorporate.
Add flour and salt to the yeast mixture and mix until there is no more dry flour.
Cover the bowl and refrigerate for one hour or until the beignet dough has doubled in size.
Once the dough has doubled in size, turn it out on a floured surface.
Use a pizza cutter to cut the dough into two pieces and roll out to ¼ inch thick.
Using a 2-inch heart cookie cutter, cut heart shapes out of the pieces of dough. Continue to shape and roll the dough until you have all the hearts cut out.
Fill a deep frying pan with 2 to 3 inches of vegetable oil.
Once oil is hot, fry each dough heart for 2–3 minutes on each side or until golden brown.
Lay the warm beignets on paper towels and sprinkle with powdered sugar.
To make chocolate sauce, whisk together cocoa powder, flour, and sugar in a small saucepan.
Add milk, turn the heat to medium, and whisk frequently until everything is fully incorporated and there are no more clumps.
Let the chocolate sauce cook until it is boiling and starts to thicken.
Remove from heat and stir in coconut oil and vanilla.
For more love-inspired treats, try these Cherry Hand Pies or these Heart Shaped Rice Krispie treats.
Tips for the Best Results
- Make sure your eggs are at room temperature.
- Roll the dough to a precise ¼-inch thickness.
- Fry beignets in hot oil for a golden-brown finish.
- Use a heart-shaped cookie cutter for a charming presentation. You can also use a biscuit cutter for a standard round beignet,
- Use a deep-fry thermometer or candy thermometer to make sure the oil is hot enough before frying.
- Serve your sweet beignets with a cup of coffee for a yummy treat.
Substitutions and Variations
- Experiment with different shapes for a playful twist.
- Substitute coconut oil with butter in the chocolate sauce for a different flavor.
- If you have a deep fryer, you can use that instead of a frying pan.
- Feel free to mix your dough with a dough hook in the bowl of a stand mixer, if you have one.
- If you do not have all-purpose flour on hand, bread flour will work as well.
FAQs About This Recipe
Yes, refrigerate the dough overnight for a convenient prep-ahead option.
Vegetable oil works best, but you can experiment with canola oil for a subtle variation.
Store any leftover beignets in an airtight container or plastic wrap at room temperature for up to 3 days. You can also freeze them for 1-2 months.
More great dessert recipes
📖 Recipe
Easy Beignet Recipe
Equipment
- 2 inch heart cookie cutter
- Pizza Cutter
- Rolling Pin
- Deep Frying pan
Ingredients
Easy Beignet Recipe
- 1 cup warm water
- 1 tablespoon yeast
- 3 tablespoons sugar
- 2 eggs
- 2 tablespoons oil
- 3 cups flour
- 1 teaspoon salt
- 1 cup powdered sugar
- Vegetable oil for frying
Chocolate Sauce
- 2.5 tablespoons cocoa powder
- 1.5 tablespoons flour
- ½ cup sugar
- ¾ cup milk
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
Instructions
- In a large mixing bowl add warm water, yeast, and sugar.
- Mix until well incorporated and allow yeast to sit for 5 minutes or until it starts to bubble.
- Once yeast has bubbled add in eggs and oil, whisk to incorporate.
- Add flour and salt to the yeast mixture, mix until there is no more dry flour.
- Cover bowl and refrigerate one hour or until dough has doubled in size.
- Once dough has doubled in size, turn out on a floured surface.
- Cut the dough into two pieces and roll out to ¼ inch thick.
- Using a 2 inch heart cookie cutter, cut out heart shapes. Continue to shape and roll dough until you have all the hearts cut out.
- Fill a deep skillet with 2 to 3 inches of vegetable oil.
- Once oil is hot, fry each dough heart 2-3 min on each side or until golden brown.
- Lay on a paper towel and sprinkle with powdered sugar.
- To make chocolate sauce, whisk together cocoa powder, flour, and sugar in a small saucepan.
- Add milk, turn heat to medium and whisk frequently until everything is fully incorporated and there are no more clumps.
- Let chocolate sauce cook until boiling and starts to thicken.
- Remove from heat and stir in coconut oil and vanilla.
Notes
- Make sure your eggs are at room temperature.
- Roll the dough to a precise ¼-inch thickness.
- Fry beignets in hot oil for a golden-brown finish.
- Use a heart-shaped cookie cutter for a charming presentation. You can also use a biscuit cutter for a standard round beignet,
- Use a deep-fry thermometer or candy thermometer to make sure the oil is hot enough before frying.
Nutrition
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