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    Home » Recipes » Cajun-Creole

    February 28, 2024

    New Orleans Chocolate Beignets

    This post may contain Affiliate Links. Please see my Disclaimer for more details.

    Jump to Recipe Jump to Video Print Recipe

    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.

    Chocolate Filled Beignets

    Recipe Video:

    Jump to:
    • Recipe Video:
    • Chocolate Beignets Ingredients 
    • How to Make Chocolate Beignets Recipe
    • How To Store Chocolate Beignets
    • Pro Recipe Tips and Tricks
    • FAQ
    • More Delicious Dessert Recipes
    • Before You Begin
    • 📖 Recipe
    •  

    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 on a plate.

    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!

    Chocolate Beignets ingredients

    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

    cooked rice added to the skillet.

    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.

    Chocolate ganache in a piping bag

    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

    yeast in a bowl with warm water

    In a large bowl combine water, sugar, and yeast.

    egg mixture in a bowl.

    In another bowl, combine eggs, shortening, kosher salt, and evaporated milk.

    Egg mixture mixed with yeast mixture.

    Stir the eggs into the yeast mixture. The shortening will resolidify, don't be alarmed.

    flour and cocoa powder mix.

    In a medium bowl combine flour, cocoa powder, cinnamon, and cayenne pepper.

    Flour mixture combined with yeast mixture in a bowl.

    Stir in 1-1 ½ cups into the yeast mixture, then add a little at a time until soft dough forms.

    chocolate beignet dough in a bowl

    The dough should be slightly sticky, cover it with a towel or plastic wrap, and pop it in the refrigerator for 15 minutes.  

    Southern Creole Banner Ad-1
    chocolate beignet dough ball.

    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.

    chocolate beignet dough cut into squares.

    Roll the dough out on a lightly floured surface to ½ inch thick. Cut the dough into squares. 

    beignets frying in a pot of oil

    Fry 4-5 at a time for 1:30 minutes; flip over and cook for 45 seconds.

    Chocolate Beignets cooling off on a cooling rack.

    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

    A knife piercing a beignet.

    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.

    Chocolate ganache filling beignet.

    Cut the piping bag so it’s large enough to insert into the beignets and pipe in the chocolate filling for 2 seconds.

    Chocolate Filled Beignets

    Add powdered sugar to a fine mesh strainer and liberally cover the chocolate beignets with powdered sugar.

    Chocolate Beignets on a plate.

    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.

    A Chocolate beignet with a bite taken out on a plate.

    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.

    Chocolate Filled Beignets

    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.

    Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    📖 Recipe

    Chocolate Filled Beignets

    New Orleans Chocolate Beignets

    Kenneth Temple
    Try these chocolate beignets for a quick and easy dessert, breakfast or snack. They are tender and filled with flavor!
    5 from 1 vote
    Print Recipe Pin Recipe
    Total Time 1 hour hr 40 minutes mins
    Course Breakfast, Brunch, Dessert
    Cuisine Cajun, Creole, French, New Orleans
    Servings 24 beignets
    Calories 389 kcal

    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

    Storage
    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.

    Nutrition

    Calories: 389kcalCarbohydrates: 67gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 103mgPotassium: 173mgFiber: 2gSugar: 46gVitamin A: 227IUVitamin C: 0.3mgCalcium: 73mgIron: 2mg
    Keyword chocolate beignets, chocolate beignets recipe, beignet chocolate, New Orleans style chocolate beignets
    Cooked this recipe?Let me know how it was!
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    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Emily Kornack says

      July 22, 2020 at 7:40 pm

      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!

      Reply
      • Kenneth says

        July 22, 2020 at 10:35 pm

        I'm nervous now...lol

        Reply
    2. Lisa Davis Johnson says

      July 22, 2020 at 8:28 pm

      5 stars
      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! ????

      Reply
      • Kenneth says

        July 22, 2020 at 10:24 pm

        Doesn't chocolate make the world go wrong? I have another beignet recipe coming out that's 100x's easier.

        Reply

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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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