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Chocolate Beignets with Rich Chocolate Filling and Cocoa Dusting Recipe

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4.2 from 12 reviews

Delight in these fluffy and decadent Chocolate Beignets, perfectly fried to golden brown and filled with a rich, creamy chocolate filling. Coated with a sweet cocoa sugar dusting, this recipe combines the classic French treat with a chocolate twist that’s sure to satisfy any sweet tooth.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours
  • Yield: 2 servings (approximately 12-16 beignets)
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Ingredients

Chocolate Beignets Dough

  • 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)

Chocolate Filling

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

Chocolate Sugar Coating

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

Instructions

  1. Prepare Yeast Mixture: In a medium bowl, whisk together warm water, sugar, and active dry yeast. Allow it to rest about 10 minutes until foamy and bubbly, indicating the yeast is activated.
  2. Mix Dry Ingredients: Sift bread flour, salt, ground cinnamon, and cocoa powder into a large bowl. Set aside.
  3. Beat Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat eggs until smooth. Incorporate vanilla extract and evaporated milk until combined.
  4. Combine Ingredients: On low speed, add half of the flour mixture to the eggs. Slowly pour in the yeast mixture to avoid splashing, then beat until smooth.
  5. Add Butter and Remaining Flour: Beat in butter pieces until fully incorporated, followed by the remaining flour. Mix until the dough becomes smooth and cohesive, approximately 2 minutes.
  6. Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours for best texture.
  7. Prepare for Frying: When ready, line a large rimmed baking sheet with three layers of paper towels to absorb excess oil during frying.
  8. Heat Oil: In a large enameled cast-iron pan, heat peanut oil to 360°F (182°C).
  9. Prepare Dough for Frying: Remove dough from refrigerator, scrape onto a lightly floured surface, and knead lightly to form a neat ball. Roll out dough into a 1/4-inch thick rectangle.
  10. Cut Dough: Cut dough into 3-inch squares using a knife or pizza cutter.
  11. Fry Beignets: Working in batches, fry the dough squares in hot oil until puffed and golden brown, turning halfway through, about 30 to 45 seconds per side.
  12. Drain Beignets: Use a slotted spoon to transfer fried beignets to the prepared baking sheet lined with paper towels. Repeat frying with remaining dough.
  13. Prepare Chocolate Filling: Finely chop semisweet chocolate and place in a shallow, heatproof bowl. Add salt and confectioners’ sugar, set aside.
  14. Heat Cream: In a small saucepan, heat heavy cream with optional espresso powder just before boiling. Remove from heat and pour over chocolate mixture. Let sit 2 minutes.
  15. Mix Filling: Stir chocolate and cream mixture until smooth, then stir in vanilla extract. Refrigerate filling for about 2 hours until cold and pipeable. If too firm, warm gently in microwave and stir.
  16. Fill Beignets: Transfer chocolate filling to a piping bag. Poke a small hole in the side of each beignet, insert the piping tip, and fill with chocolate cream.
  17. Prepare Chocolate Sugar: Sift confectioners’ sugar and cocoa powder together several times until fully combined.
  18. Finish and Serve: Dust the filled beignets generously with the chocolate sugar mixture. Serve immediately for best taste and texture.

Notes

  • Ensure water temperature for yeast activation is between 110°F and 115°F for optimal rising.
  • Refrigerating the dough improves flavor and texture but avoid skipping this step for best results.
  • Peanut oil is recommended for frying due to its high smoke point and neutral flavor; vegetable oil can be a substitute.
  • If not using espresso powder in the filling, omit it without impacting overall flavor significantly.
  • Use dutch-process cocoa powder for a smoother, less acidic chocolate flavor in the dough and sugar dusting.
  • Beignets are best eaten fresh within a few hours as they will lose crispness over time.
  • Handle the hot oil carefully and use a thermometer for accurate frying temperature to avoid greasy or undercooked beignets.

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