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New Orleans Chocolate Beignets Recipe

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4.3 from 3 reviews

Experience the rich and irresistible flavors of New Orleans with these decadent Chocolate Beignets. Crispy on the outside, soft on the inside, and filled with a luscious dark chocolate cream, these deep-fried treats bring a perfect balance of sweetness and spice with a hint of cayenne. Ideal for a special brunch or dessert, they are finished with a generous dusting of powdered sugar, pairing perfectly with coffee or tea.

Ingredients

Chocolate Filling

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 12 oz. dark chocolate chips or chopped bar (minimum 63% cacao)

Dough

  • ¾ cup warm tap water
  • ¼ cup granulated sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 2 large eggs (slightly beaten)
  • ¼ cup butter flavored shortening
  • ½ cup evaporated milk
  • ¾ teaspoon kosher salt
  • 4 cups unbleached all-purpose flour (plus more for rolling)
  • ½ cup dark cocoa powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon cayenne pepper

Frying and Garnish

  • Oil for deep frying (enough to fill a 5-quart pot ¾ full)
  • 2 lbs. powdered sugar (for garnish)

Instructions

  1. Prepare Chocolate Filling: In a small pot over medium heat, combine heavy cream, unsalted butter, and granulated sugar. Bring to a low boil carefully, then pour the hot cream mixture over the dark chocolate in a medium bowl. Cover with towel or plastic wrap and let it sit for 3-5 minutes to melt the chocolate.
  2. Finish Chocolate Filling: Stir the mixture until smooth. Place the bowl in an ice bath and stir every 2 minutes for about 6 minutes until the mixture is smooth, creamy, and slightly thickened. Refrigerate until cool but still soft enough to pipe.
  3. Prepare Dough Mixture: In a large bowl, mix warm tap water, granulated sugar, and active dry yeast. Separately, combine beaten eggs, butter flavored shortening, kosher salt, and evaporated milk. Stir this egg mixture into the yeast mixture.
  4. Combine Dry Ingredients: In a medium bowl, mix flour, dark cocoa powder, ground cinnamon, and cayenne pepper.
  5. Form Dough: Gradually add 1 to 1 ½ cups of the dry flour mixture into the yeast mixture and stir. Continue adding flour a little at a time until a soft, slightly sticky dough forms. Cover with a towel or plastic wrap and refrigerate for 15 minutes.
  6. Heat Oil: Fill a 5-quart pot three-quarters full with oil and heat over medium until it reaches 350°F (175°C).
  7. Knead and Roll Dough: Knead the dough 15-20 times on a lightly floured surface until it becomes a smooth soft ball. Roll the dough out to ½ inch thickness and cut into squares.
  8. Fry Beignets: Fry 4 to 5 squares at a time in the hot oil for 1 minute 30 seconds, then flip and cook for an additional 45 seconds until dark golden and cooked through. Remove with tongs or a slotted spoon and drain on paper towels. Keep cooked beignets warm in an oven while frying the remaining batches.
  9. Fill Beignets: Once slightly cooled, pierce each beignet with a small knife about ¼ inch deep. Cut the tip of the chilled chocolate filling piping bag and insert into the beignet to pipe chocolate filling for 2 seconds inside.
  10. Garnish and Serve: Generously dust the filled beignets with powdered sugar using a fine mesh strainer. Serve immediately alongside New Orleans Café au lait, tea, or coffee for an authentic experience.

Notes

  • Ensure the oil temperature stays steady at 350°F for evenly cooked and crispy beignets.
  • Refrigerate the chocolate filling so it firms up slightly, making it easier to pipe into the beignets.
  • If the dough is too sticky to handle, sprinkle a little more flour but be careful not to make it too dry.
  • Use a thermometer for accurate oil temperature control during frying.
  • Keep cooked beignets warm in a low oven (about 200°F) to maintain crispness before serving.
  • For a spicier kick, you can adjust cayenne pepper quantity to taste.
  • Be gentle when filling beignets to avoid tearing the dough.

Find it online: https://bitezly.com/new-orleans-chocolate-beignets-recipe/