A Taste of New Orleans: Decadent Chocolate Beignets
New Orleans is famous for its vibrant culture, lively music, and, of course, its unique and flavorful cuisine. Among the city’s many culinary treasures is the beloved beignet, a light and fluffy fried pastry. Today, I’m excited to share a twist on this classic: New Orleans Chocolate Beignets. Filled with rich, dark chocolate, these beignets are not just treats, they’re an experience. Whether you’re hosting a brunch, need a festive dessert, or just want to indulge, these chocolate beignets are sure to impress.
Ingredients
For the Chocolate Filling:
- 1 cup heavy cream
- 8 ounces dark baking chocolate, at least 50% cocoa
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of salt
For the Beignet Dough:
- 2 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
- 2 tablespoons sugar
- 1 egg, beaten
- 1/2 cup unsweetened condensed milk
- 3 1/2 cups flour (T45 or T55 recommended for best results)
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Oil for frying, such as vegetable or canola
Directions
- Chocolate Filling Preparation:
- Heat the cream in a saucepan over medium heat until it just begins to simmer. Remove from heat.
- Add the chopped chocolate to the hot cream and stir until completely melted and smooth.
- Mix in the honey, vanilla extract, and a pinch of salt. Allow the mixture to cool and thicken while you prepare the dough.
- Dough Preparation:
- Dissolve the yeast and 1 tablespoon of sugar in warm water. Let stand until it becomes frothy, about 10 minutes, indicating that the yeast is active.
- In a large bowl, combine the frothy yeast mixture with the beaten egg, condensed milk, and melted butter.
- Gradually add the flour and salt, kneading continuously until the dough is smooth and elastic.
- Cover the dough with a damp cloth and allow it to rise in a warm, draft-free area until it doubles in size, approximately 1 hour.
- Assembling and Frying:
- Roll out the risen dough on a floured surface to about 1/4 inch thickness. Cut into 2-inch squares.
- Place a teaspoon of the chocolate filling in the center of each square. Fold the dough over to enclose the filling and press the edges to seal.
- Heat the oil in a deep fryer or large pot to 360°F (180°C). Fry the beignets in batches, turning once, until they are golden brown and puffed, about 3 minutes per side.
- Remove from the oil and drain on paper towels.
- Serving:
- Dust the warm beignets with powdered sugar and serve immediately.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 30 minutes
- Calories: 320 per serving
- Servings: 15 beignets
These New Orleans Chocolate Beignets are perfect for any chocolate lover looking to bring a touch of Southern flair to their dessert menu. The smooth chocolate filling paired with the airy dough creates a delightful contrast that’s sure to delight your taste buds. Enjoy the process of making these delicious treats and the joy they bring to your table!
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New Orleans Chocolate Beignets
Description
New Orleans Chocolate Beignets are not just a dessert; they’re an experience. Each beignet is stuffed with a rich, dark chocolate filling that melts irresistibly in your mouth, enveloped by a soft, pillowy dough that’s fried to perfection. These beignets embody the spirit of New Orleans—luxurious, vibrant, and utterly delightful.
Ingredients
For the Chocolate Filling:
1 cup heavy cream
8 ounces dark baking chocolate, at least 50% cocoa
3 tablespoons honey
1 teaspoon vanilla extract
Pinch of salt
For the Beignet Dough:
2 teaspoons active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 egg
1/2 cup unsweetened condensed milk
3 1/2 cups flour (T45 or T55)
1 teaspoon salt
4 tablespoons unsalted butter, melted
Oil for frying
Instructions
Prepare the chocolate filling by heating the cream in a saucepan until it begins to simmer. Remove from heat and add the chocolate, stirring until melted. Incorporate the honey, vanilla extract, and a pinch of salt. Set aside to cool and thicken.
For the dough, dissolve yeast in warm water with a tablespoon of sugar. Let it sit until frothy, about 10 minutes.
In a large bowl, mix the yeast mixture, egg, condensed milk, and melted butter. Gradually add flour and salt, kneading until the dough is smooth and elastic.
Let the dough rise in a warm place until doubled in size, about 1 hour.
Roll out the dough on a floured surface to 1/4 inch thickness. Cut into 2-inch squares, place a teaspoon of chocolate filling in the center of each square, and fold the dough over to enclose the filling. Press the edges to seal.
Heat oil in a deep fryer or large pot to 360°F (180°C). Fry the beignets in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Dust with powdered sugar and serve warm.