Print

Chocolate Beignets with Rich Chocolate Filling and Cocoa Dusting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

Delight in these rich, fluffy Chocolate Beignets, a decadent twist on the classic French doughnut. Made with a cocoa-infused dough, fried to golden perfection, filled with a silky chocolate ganache, and dusted with cocoa sugar, these beignets offer a perfect balance of chocolate flavor and airy texture. Ideal for a special breakfast treat or an indulgent dessert that’s sure to impress.

Ingredients

For the Chocolate Beignets:

  • 1 and 1/2 cups warm water, between 110 and 115 degrees (F) (340 grams)
  • 2/3 cup granulated sugar (131 grams)
  • 2 and 1/4 teaspoons active dry yeast
  • 7 cups bread flour (845 grams)
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup Dutch-process cocoa powder (23 grams)
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 1 cup evaporated milk (227 grams)
  • 5 tablespoons unsalted butter, at room temperature, cut into tiny pieces (71 grams)
  • 5 cups peanut oil, for deep frying (992 grams)

For the Chocolate Filling:

  • 1 cup (170 grams) semisweet chocolate, finely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons (25 grams) confectioners’ sugar
  • 1/2 teaspoon espresso powder, optional
  • 1 cup (227 grams) heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Sugar:

  • 1 and 1/2 cups confectioners’ sugar (170 grams)
  • 1 Tablespoon cocoa powder, unsweetened or Dutch-process

Instructions

  1. Activate Yeast: In a medium-sized bowl, whisk together warm water, granulated sugar, and active dry yeast. Set aside for about 10 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: Sift together the bread flour, salt, cinnamon, and cocoa powder in a large bowl and set aside for later use.
  3. Combine Wet Ingredients: In the stand mixer bowl fitted with the paddle attachment, beat the eggs until smooth. Add vanilla extract and evaporated milk, mixing thoroughly.
  4. Form Dough: On low speed, gradually beat in half the flour mixture. Slowly pour in the yeast mixture while beating to avoid splashing. Add the butter pieces and incorporate well, then beat in the remaining flour mixture until the dough is smooth and cohesive, about 2 minutes.
  5. Refrigerate Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours to develop flavor and texture.
  6. Prepare for Frying: Line a large rimmed baking sheet with three layers of paper towels. Heat peanut oil in a large enameled cast-iron pan until it reaches 360°F (182°C).
  7. Shape Beignets: Remove dough from the refrigerator, scrape onto a lightly floured surface, and knead gently once or twice. Roll dough out to a 1/4-inch thick rectangle and cut into 3-inch squares.
  8. Fry Beignets: Working in batches, fry the squares in hot oil until they puff up and turn golden brown, about 30 to 45 seconds per side. Use a slotted spoon to transfer the fried beignets to the prepared baking sheet lined with paper towels to drain excess oil. Repeat with remaining dough.
  9. Prepare Chocolate Filling: Finely chop semisweet chocolate and place in a shallow heatproof bowl with salt and confectioners’ sugar. In a small saucepan, heat heavy cream and espresso powder (if using) just until nearly boiling, then pour over the chocolate mixture. Let sit for 2 minutes and stir until smooth, then stir in vanilla extract.
  10. Chill Filling: Refrigerate the chocolate ganache until it is cold and firm enough to pipe, about 2 hours or up to 24 hours. If too hard, gently microwave in short bursts to soften and stir until smooth.
  11. Fill Beignets: Transfer chocolate filling into a piping bag fitted with a piping tip. Poke a small hole on the side of each beignet, insert the tip, and pipe the filling inside. Repeat for all beignets.
  12. Make Chocolate Sugar: Sift together confectioners’ sugar and cocoa powder multiple times until well combined and smooth.
  13. Serve: Dust the filled beignets generously with the chocolate sugar and serve immediately. Best enjoyed within a few hours of preparation for optimal texture and flavor.

Notes

  • Ensure the water for yeast activation is between 110°F and 115°F to properly activate the yeast without killing it.
  • Peanut oil is recommended for frying due to its high smoke point; substitute with vegetable or canola oil if necessary.
  • You may refrigerate the dough and filling for up to 24 hours to accommodate your schedule.
  • The optional espresso powder intensifies the chocolate flavor in the filling but can be omitted if desired.
  • Use a thermometer to maintain oil temperature at 360°F to ensure even frying and prevent greasy beignets.
  • Consume beignets within a few hours of making as they tend to lose their crispness over time.
  • If the ganache filling becomes too stiff after refrigeration, soften it gently in a microwave with short bursts and stir well before piping.

Find it online: https://bitezly.com/chocolate-beignets-with-rich-chocolate-filling-and-cocoa-dusting-recipe/