Chocolate Beignets

The only thing better than a good beignet is a chocolate-filled one. Enjoy a taste of heaven with these fluffy pillows of deliciousness filled with gooey, fudgy chocolate filling. Oh, the perfect pick-me-up in the middle of the afternoon!

Makes about 20 beignets

Course Breakfast, Dessert/Snack

Cuisine Southern

Prep Time 20

Cook Time 10

Rising Time 2

Total Time 2 30

Servings

Calories 878kcal

Author Imma

Ingredients

Chocolate Filling

½ cup (118ml) heavy cream
¾ cup (130g) bittersweet chocolate, chopped
¼ teaspoon (1g) salt
1 tablespoon (20.5g) corn syrup
½ teaspoon (2.5ml) vanilla extract

Beignets

¾ cup (177ml) water, lukewarm
1.25 ounces (35g) dry yeast
½ cup (118ml) evaporated milk
⅓ cup (67g) sugar
Salt
1 large egg
1 teaspoon vanilla extract
3¾ – 4 cups (450-480g) all-purpose flour
3 tablespoons (42.5g) butter melted
Corn oil, for frying (or any neutral-flavored oil)
Powdered sugar, for dusting

Instructions

Chocolate Filling

Heat the cream to a simmer and pour over the chopped chocolate.
Gently stir until the chocolate has melted, then stir in the salt, corn syrup, and vanilla extract.
Set aside to cool to room temperature and chill until firm, about two hours, before using.

Beignets

Combine lukewarm water and yeast in a stand mixer or large bowl. Let the mixture work for 5 minutes or until the yeast dissolves and it looks a little frothy.
Lightly whisk the evaporated milk, sugar, salt, egg, and vanilla extract. Then add it to the yeast mixture.
Add about 2 cups of flour and mix with a hand or dough mixer. If using a stand mixer, mix for 1-2 minutes.
Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour to make a soft dough.
Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Then place the dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for a couple of hours or until doubled in size.
Punch the dough down and remove it from the bowl.
Divide the dough into four pieces for easy handling.
Roll your dough out onto a lightly floured surface to form a 10"x4" rectangle.
Cut the dough into ten squares (2"x2") using a sharp knife or pizza cutter.
Add a tablespoon of firm chocolate filling to one square and then cover it with another square. Crimp the edges by pinching them together tightly, so the beignets don't burst while frying.
Let the beignets rest for about 10 minutes before frying.
Working in batches to not crowd the pan, fry the dough squares until puffy and golden brown.
Remove them from the oil and place them on a paper towel to soak up extra oil.
Dust with powdered sugar immediately. Serve hot with café au lait, and enjoy!!!

Notes

Be sure to chill the filling for easier assembly.
Ensure all the edges are sealed to prevent the filling from oozing while cooking.
A stand mixer at a maximum speed of 2 is best when using a hook. But you can always knead it by hand if you don't have a stand mixer.
Make your own powdered sugar by grinding it in the blender with a little cornstarch (1 tablespoon per cup of sugar).
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition