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Chocolate-Filled Beignets with Chocolate Sauce Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 24 servings

Description

Delicious homemade beignets filled with rich chocolate hazelnut spread, deep-fried to a perfect golden brown, and drizzled with a smooth chocolate sauce. This classic treat features pillowy dough, a gooey chocolate center, and a sweet powdered sugar coating. Perfect for special occasions or indulgent breakfasts.

Ingredients

Beignet Dough

  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1/2 cup sugar
  • 1 1/2 cups lukewarm water
  • 2 eggs
  • 1 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup butter (softened)
  • Oil for deep-frying (preferably canola oil)
  • 24 teaspoons chocolate hazelnut spread
  • 1 cup powdered sugar

Chocolate Sauce

  • 3 tablespoons butter (cut into small pieces)
  • 1/2 cup chocolate hazelnut spread
  • 3/4 cup milk

Instructions

  1. Activate the Yeast: Mix the active dry yeast, sugar, and lukewarm water in a large bowl. Let the mixture sit for 10 minutes until the yeast becomes frothy and activated.
  2. Prepare Egg Mixture: In a separate bowl, beat together the eggs, salt, and evaporated milk until well combined.
  3. Combine Mixtures: Pour the egg mixture into the yeast mixture and stir thoroughly to combine all liquids.
  4. Add Flour and Butter: Add 3 cups of bread flour to the wet ingredients and mix on low speed or stir manually until combined. Stir in the softened butter and gradually add the remaining 4 cups of flour a little at a time until fully incorporated. The dough will be sticky.
  5. Knead the Dough: Switch to a dough hook if using a mixer, and knead on medium speed for 4-6 minutes, adding small amounts of flour as needed until the dough pulls away from the sides and forms a smooth ball. Alternatively, knead by hand on a floured surface for 8-10 minutes, adding flour as necessary. The dough should be smooth but slightly sticky.
  6. First Rise: Lightly spray a large bowl with cooking spray and place the dough inside. Cover loosely with plastic wrap or a cover. Let the dough rise in a warm spot for 2 hours until doubled in size. A warm oven (turned on low for a minute then off) works well as a rising spot.
  7. Make Chocolate Sauce: In a microwave-safe bowl, combine butter, chocolate hazelnut spread, and milk. Heat in 30-second intervals, stirring between each, until the mixture is smooth and fully melted. Store in the refrigerator or at room temperature and warm slightly before serving.
  8. Roll Out Dough: Punch down the risen dough and place it on a lightly floured surface. Roll it out into a large square or rectangle about 1/8 inch thick.
  9. Cut Dough Squares: Use a knife or pastry cutter to cut the dough into 3×3 inch squares, making approximately 50 squares.
  10. Fill and Seal Beignets: Place about 1 scant teaspoon of chocolate hazelnut spread in the center of half of the squares. Gently place another square on top and firmly pinch the edges together. Fold each side in by 1/4 inch and pinch again to ensure a tight seal to prevent the filling from leaking during frying.
  11. Heat Oil: Pour oil into a deep, heavy pot such as a Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium heat to 350°F (175°C), checking with an instant-read thermometer. This may take 10-15 minutes. If a thermometer is unavailable, sprinkle some flour into the oil — it should sizzle immediately.
  12. Prepare for Frying: Lay several layers of paper towels near the stove for draining fried beignets. Keep a paper or plastic bag filled with powdered sugar nearby for coating.
  13. Fry Beignets: Carefully add 4-6 beignets at a time to the hot oil using a slotted spoon. Avoid overcrowding. Fry for 2-3 minutes, flipping every 30 seconds, until golden brown on both sides. Adjust heat as necessary to maintain 350°F. Remove with slotted spoon and drain on paper towels.
  14. Coat with Powdered Sugar: After cooling for a minute, transfer the drained beignets to the bag of powdered sugar. Seal the bag and gently toss to coat evenly. Repeat the frying and coating process with remaining dough squares.
  15. Serve: Serve the warm chocolate-filled beignets drizzled with the prepared chocolate sauce for an indulgent treat.

Notes

  • Use a stand mixer with a dough hook to simplify kneading, but hand kneading works equally well.
  • Maintaining oil at a consistent 350°F is crucial to ensure beignets cook through without burning; use a thermometer.
  • Make sure to seal the edges of each beignet well to prevent the chocolate filling from leaking during frying.
  • You can substitute the chocolate hazelnut spread with any favorite chocolate or nut-based spread.
  • Beignets are best enjoyed fresh but can be gently reheated and served with warmed chocolate sauce.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French-American (New Orleans style)

Find it online: https://saraflavors.com/chocolate-filled-beignets-with-chocolate-sauce-recipe/