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These Chocolate Beignets only take 30 minutes to whip up! They're packed with chocolate, cinnamon flavor, and a kiss of cayenne. They are covered with a tropical storm amount of powdered sugar.
Here are a few more fried dessert recipes: King Cake Beignets, Classic New Orleans Beignets, Buttermilk Donuts, Fried Sweet Potato Pies, and Apple Fritters.
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Growing up in New Orleans, the only beignets you could find were our plain golden brown versions swimming in confectioners sugar, like the ones served at Cafe du Monde or Cafe Beignets.
That was until Morning Call started serving chocolate beignets. As a chocoholic, I had to find out how good they were. I was happy they did not disappoint!
It inspired me to think beyond the normal beignets I'd eaten my entire life. So, as I embarked on my beignet recipe development journey, I knew I had to have my own chocolate beignet recipe.
When I first created this recipe (which I'm updating today), I needed a stand mixer, a dough hook attachment, and an hour to let the dough rise. The problem was that it made the beignets too cakey "pillowy."
A New Orleans-style beignet is light and airy, not pillowy or as puffy as a traditional donut. That's why I adjusted my recipe to how my elders used to make them. No special equipment is needed, only a large spoon, bowl, rolling pin, a sharp knife or pizza cutter, hot oil, and some elbow grease.
The dough only needs to rest for 15 minutes; it's fast and straightforward to prepare.
Today, people are making chocolate filled beignets, which takes a little more time and patience. I've seen it before about 16 years ago in culinary school. At a dinner, I was in charge of hosting, which was part of our final grade.
My friend, Teneile, decided on one of the dessert options; she would do a beignet filled with a chocolate ganache.
I will provide an option for a round of unfilled or chocolate filled chocolate beignets.
Chocolate Beignets Ingredients
Here are the key ingredients needed to bring these beignets to life.
All-Purpose Flour
I always use unbleached flour for baking, but feel free to swap this flour out for a 1:1 gluten-free version of all-purpose flour if needed for gluten-free beignets.
Active Dry Yeast
The beauty of this recipe is that you don't want too much yeast activity, so you won't need to activate the yeast in warm water or milk.
Eggs
A couple of eggs will keep the beignets moist and tender.
Butter Shortening
Shortening gives these beignets an amazing texture and tenderness. Using the buttered-flavored version will add to the depth of flavor. You can use solid refined coconut oil in its place if needed.
100% Cocoa Powder
I love using dark cocoa powder because of the rich chocolate flavor and final color it gives to food. However, sometimes it can be hard to find, so use a quality 100% cocoa powder.
Evaporated Milk
Evaporated milk gives the beignets a touch of sweetness and color, making them look fabulous.
Dark Chocolate Chips
Using chocolate chips will create a creamy and rich chocolate ganache that'll go into the beignets if you decide to use it to fill the beignets.
Cinnamon
This is my secret weapon that increases the depth of flavor and makes this recipe stand out from the rest.
Powdered Sugar (Confectioners sugar)
No beignet is complete without the classic powdered sugar generously sprinkled on top!
How to Make Chocolate Beignets Recipe
This chocolate beignet recipe is light, tender, crazy delicious, and easier to make than you might think. It only requires a few simple steps and about 40 minutes of your time. Here’s how to make my version of chocolate beignets:
Chocolate Filling
Before you make your chocolate beignet dough. Add heavy cream, butter, and sugar to a small pot over medium heat and bring to a boil.
Add the chocolate to a medium bowl, pour hot cream over top, and cover with a towel or plastic wrap for 3-5 minutes.
Stir until smooth; place in an ice bath (a larger bowl with ice water), and stir every 2 minutes so it stays smooth and creamy. Once it's cool and slightly hardened, place it in the fridge.
It should still be soft enough to spoon out. To make it easier, place in a piping bag to make it easier to pipe inside of beignets.
Chocolate Beignets
In a large bowl combine water, sugar, and yeast.
In another bowl, combine eggs, shortening, kosher salt, and evaporated milk.
Stir the eggs into the yeast mixture. The shortening will resolidify, don't be alarmed.
In a medium bowl combine flour, cocoa powder, cinnamon, and cayenne pepper.
Stir in 1-1 ½ cups into the yeast mixture, then add a little at a time until soft dough forms.
The dough should be slightly sticky, cover it with a towel or plastic wrap, and pop it in the refrigerator for 15 minutes.
Fill a 5-quart pot ¾ of the way with oil and bring it to 350°F over medium heat. While oil is heating up, knead the dough 15-20 times until a soft dough ball forms.
Roll the dough out on a lightly floured surface to ½ inch thick. Cut the dough into squares.
Fry 4-5 at a time for 1:30 minutes; flip over and cook for 45 seconds.
Remove with tongs or a slotted spoon, then drain on a baking sheet lined with paper towels. Keep cooked beignets in a warm oven until you finish the last batch.
For Chocolate Filled Beignets
After the beignets finish frying and cool off a bit, take a small knife and pierce it on the side or in the center about ¼ inch.
Cut the piping bag so it’s large enough to insert into the beignets and pipe in the chocolate filling for 2 seconds.
Add powdered sugar to a fine mesh strainer and liberally cover the chocolate beignets with powdered sugar.
Enjoy immediately with a cup of New Orleans Café au lait, tea, or coffee.
How To Store Chocolate Beignets
Chocolate beignets are best served immediately; you can store them in the fridge or counter for up to 2 days. If you plan on refrigerating them, let them cool and place them in an airtight container or storage bag without dusting them with powdered sugar.
If you want to store them at room temperature, you can dust them with powdered sugar and keep them in a freezer storage bag.
Reheat beignets in a 350°F/ 176°C oven for 8-10 minutes until warm enough for your liking.
The chocolate filling can be made one day in advance; cover with plastic wrap and keep in the fridge. Leave out at room temperature while the dough rests in the fridge.
Pro Recipe Tips and Tricks
Here are some tips, substitutions, and tricks for the best chocolate beignets every time.
- Do not skip adding the chocolate chips; it adds most of the flavor. I love using dark chocolate, but semi-sweet, bittersweet, or milk chocolate chips will work.
- Regular cocoa powder or Dutch-processed works as a substitute for dark cocoa powder.
- Feel free to use bread flour instead of all-purpose flour.
- You can use instant yeast instead of active dry yeast.
- If you don't have evaporated milk, you can use any milk or non-dairy milk in its place.
- You can use your stand mixer with a dough hook if you would like to make the dough.
- You can use a large glass cup or wine bottle if you don't have a rolling pin.
- Make sure you have a food thermometer to check that your oil is at exactly 350°F before deep frying your beignets into the pot.
- Grab a wooden spoon handle or a toothpick to check if the oil is hot enough. You'll see tiny bubbles surrounding the wood when it reaches 350°F/176°C or hotter.
- Be generous when showering the beignets with powdered sugar; this is not the time to skimp! You want it to look like a snowstorm hit those pastries.
- Refrigerating the dough for 15 minutes before frying allows the yeast to develop slowly without the dough rising—minimum yeast development is the key.
- Hot beignets are the best, so try to serve them immediately. While you can store them for later, they’ll never be as good as they were right out of the fryer.
- Wondering what to serve with beignets? You don’t need much. Serve them as an after-dinner treat, or go the traditional route and serve them with a cup of coffee for breakfast.
- Feel free to use Nutella or your favorite chocolate hazelnut spread instead of making the chocolate filling.
- The chocolate filling is a chocolate ganache recipe. Roll them in cocoa powder, powdered sugar, chopped nuts, or shredded coconut. You can also serve the ganache on the side as a dipping sauce.
- I didn't use any special chef-style pipping bags; I went to Walmart and bought a 12-pack of plastic piping bags.
FAQ
Here are the top questions people have about making chocolate beignets at home.
What are chocolate beignets made of?
Chocolate beignets are made with yeast, evaporated milk, butter or shortening, cocoa powder, and granulated sugar, fried in hot oil, and then dusted with powdered sugar.
What is the difference between a beignet and a donut?
The difference between a beignet and a donut involves the amount of yeast activation. For a beignet, you want minimal yeast activation so they stay light and crispy. A donut needs maximum yeast activation and two proofing stages to create that signature light and pillowy texture.
Why are my beignets not fluffy?
A New Orleans beignets are not supposed to be fluffy. They're perfect when they're light and crispy. You can tell if you've done it right if the center is more hollow than having fluffy pillows of air.
Are beignets supposed to be soft or hard?
Beignets are supposed to be light and crispy. Crispy exterior with a soft and tender interior.
What is the secret to beignets?
The secret to beignets is minimal yeast activation. As this recipe instructs, you only want the dough to rest for 15 minutes. Anything longer will cause the beignets to become fluffy pillows like a traditional doughnut.
More Delicious Dessert Recipes
Looking for the best New Orleans dessert recipes to try? Check these out:
- New Orleans Bananas Foster
- Bread Pudding with Bourbon Sauce
- New Orleans Calas (Rice Fritters)
- Fried Apple Pies
- Lemon Ice Box Pie
- Praline Pecan Candy
- Blackout Cake
- Southern Tea Cakes
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Pull all the ingredients for the chocolate beignets on the counter. Make the chocolate filling before you start on your dough.
Step 2: Put everything measured into individual bowls.
Step 3: Start following the recipe and get ready for the best chocolate beignets recipe you’ve ever made.
Whether you're looking for something amazingly delicious to serve for a Mardi Gras party or only want something different for breakfast. I hope you try this recipe! I look forward to hearing about your experience.
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📖 Recipe
New Orleans Chocolate Beignets
Equipment
- Large mixing bowl
- Medium mixing bowl
- 5-quart pot
- Liquid measuring cup
- Dry Measuring Cup
- Kitchen Tongs
- Rolling Pin
Ingredients
Chocolate Filling: optional
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 12 oz. dark chocolate chips or chopped bar minimum 63% cacoa
Chocolate Beignets:
- 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
- oil for deep frying
- 2 lbs. powdered sugar garnish
Instructions
Chocolate Filling
- Before you make your chocolate beignet dough. Add heavy cream, butter, and sugar to a small pot over medium heat and bring to a low boil. Add the chocolate to a medium bowl, pour hot cream over top, and cover with a towel or plastic wrap for 3-5 minutes.
- Stir until smooth; place in an ice bath (a larger bowl with ice water) for 6 minutes, stirring every 2 minutes so it stays smooth and creamy. Once it's cool and slightly hardened, place it in the fridge. It should still be soft enough to spoon out.
- To make it easier, place in a piping bag to make it easier to pipe inside of beignets.
Chocolate Beignets Dough
- In a large bowl combine water, sugar, and yeast. In another bowl, combine eggs, shortening, kosher salt, and evaporated milk. Stir the eggs into the yeast mixture.
- In a medium bowl combine flour, cocoa powder, cinnamon, and cayenne pepper. Stir in 1-1 ½ cups into the yeast mixture, then add a little at a time until soft dough forms. The dough should be slightly sticky, cover it with a towel or plastic wrap, and pop it in the refrigerator for 15 minutes.
- Fill a 5-quart pot ¾ of the way with oil and bring it to 350°F over medium heat. While oil is heating up, knead the dough 15-20 times until a soft dough ball forms.
- Roll the dough out on a lightly floured surface to ½ inch thick. Cut the dough into squares and fry 4-5 at a time for 1:30 minutes; flip over and cook for 45 seconds; remove with tongs or a slotted spoon, then drain on a baking sheet lined with paper towels.
- Keep cooked beignets in a warm oven until you finish the last batch.
For Chocolate Filled Beignets
- After the beignets finish frying and cool off a bit, take a small knife and pierce it on the side or in the center about ¼ inch. Cut the piping bag so it’s large enough to insert into the beignets and pipe in the chocolate filling for 2 seconds. Then dust with powdered sugar.
- Add powdered sugar to a fine mesh strainer and liberally cover the chocolate beignets with powdered sugar. Enjoy immediately with a cup of New Orleans Café au lait, tea, or coffee.
Video
Notes
Pro Recipe Tips and Tricks Here are some tips, substitutions, and tricks for the best chocolate beignets every time.
- Do not skip adding the chocolate chips; it adds most of the flavor. I love using dark chocolate, but semi-sweet, bittersweet, or milk chocolate chips will work.
- Regular cocoa powder or Dutch-processed works as a substitute for dark cocoa powder.
- Feel free to use bread flour instead of all-purpose flour.
- You can use instant yeast instead of active dry yeast.
- If you don't have evaporated milk, you can use any milk or non-dairy milk in its place.
- You can use your stand mixer with a dough hook if you would like to make the dough.
- You can use a large glass cup or wine bottle if you don't have a rolling pin.
- Make sure you have a food thermometer to check that your oil is at exactly 350°F before deep frying your beignets into the pot.
- Grab a wooden spoon handle or a toothpick to check if the oil is hot enough. You'll see tiny bubbles surrounding the wood when it reaches 350°F/176°C or hotter.
- Be generous when showering the beignets with powdered sugar; this is not the time to skimp! You want it to look like a snowstorm hit those pastries.
- Refrigerating the dough for 15 minutes before frying allows the yeast to develop slowly without the dough rising—minimum yeast development is the key.
- Hot beignets are the best, so try to serve them immediately. While you can store them for later, they’ll never be as good as they were right out of the fryer.
- Wondering what to serve with beignets? You don’t need much. Serve them as an after-dinner treat, or go the traditional route and serve them with a cup of coffee for breakfast.
- Feel free to use Nutella or your favorite chocolate hazelnut spread instead of making the chocolate filling.
- The chocolate filling is a chocolate ganache recipe. Roll them in cocoa powder, powdered sugar, chopped nuts, or shredded coconut. You can also serve the ganache on the side as a dipping sauce.
- I didn't use any special chef-style pipping bags; I went to Walmart and bought a 12-pack of plastic piping bags.
Emily Kornack says
Cannot wait to try this! I was born in Louisiana and have grown up with my mom’s homemade Beignets, can’t wait to try the chocolate spin!
Kenneth says
I'm nervous now...lol
Lisa Davis Johnson says
I always thought that there was only one thing wrong with beignets, they aren’t chocolate. I love all of your recipes, but you knocked this one way out of the park! Keep ‘me coming! ????
Kenneth says
Doesn't chocolate make the world go wrong? I have another beignet recipe coming out that's 100x's easier.