Chocolate Beignets – The only thing better than a good beignet is a chocolate-filled one. Enjoy a taste of heaven with these fluffy pillows of deliciousness filled with gooey, fudgy chocolate filling. Oh, the perfect pick-me-up in the middle of the afternoon!
I love New Orleans, especially because I can eat beignets. And the super addicting decadence is even better with a luscious chocolate filling. When I created this wonder at home, my son devoured them within minutes.
I learned to make a big batch and hide some for myself because I want peace and beignets. 😉 Of course, if you live near one, you can find Popeyes chocolate beignets—sometimes. But nothing compares to homemade with the aroma filling your kitchen.
Chocolate Filled Beignets
The French-inspired pastry makes an indulgent breakfast, and a chocolate filling adds even more luxury. The simple yet soul-satisfying dough enhanced with a chocolate ganache is a dream come true. One bite, and you’ll be hooked for life!
Recipe Ingredients
Chocolate Filling
- Heavy Cream – Aside from adding creaminess to the chocolate filling, it also thickens it and adds more body.
- Bittersweet Chocolate – The deep chocolate flavor isn’t overly sweet, making it the perfect filling.
- Corn Syrup – The secret to the extra gooeyness without overwhelming sweetness. 😉
- Vanilla Extract – Add a pinch of salt and vanilla extract for an extra flavor boost.
Beignets
- Yeast – Active dry yeast gives beignets their softness and airy texture.
- Liquid Ingredients – Egg and evaporated milk provide moisture and add the so rich and creamy flavor.
- All-Purpose Flour – The essential ingredient of most baked goodies.
- Sugar – Feel free to adjust the sweetness to your liking. You can also dust the beignets with powdered sugar for a melt-in-your-mouth sweetness effect and aesthetic purposes.
- Butter – Aside from buttery goodness, the butter also gives these babies a nice texture.
How to Make Chocolate Beignets
Chocolate Filling
- Heat – Bring the cream to a simmer and pour over the chopped chocolate. (Photos 1-3)
- Melt – Gently stir until the chocolate has melted, then stir in the salt, corn syrup, and vanilla extract. (Photos 4-6)
- Chill – Set aside to cool to room temperature and chill until firm, about 2 hours, before using.
Make the Dough
- Activate Yeast – Combine lukewarm water and yeast in a large bowl or stand mixer. Let the mixture work for about 5 minutes or until it dissolves and looks a little frothy. (Photo 7)
- Whisk – Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Then add it to the yeast mixture. (Photos 8-10)
- Add Flour – Mix in about 2 cups of flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for 1-2 minutes. (Photos 11-12)
- Add Butter – Finally, add the melted butter and mix the dough until it’s sticky but smooth. Add more flour as needed to make a soft dough. (Photo 13)
- Knead – Turn your dough onto a lightly floured surface and knead for a minute or two. Place the pastry dough into a greased bowl, then turn it once to coat. Cover the bowl loosely with a clean cloth and let it rise in a warm, draft-free area for a couple of hours or until doubled in size. (Photos 14-16)
- Divide – Punch the dough down, and then remove it from the bowl. Divide the dough into four parts for easy handling. (Photos 17-19)
Prepare the Beignets
- Flatten – Roll out the dough on a lightly floured surface to form a 10″ by 4″ rectangle. (Photo 20)
- Divide – Cut the dough into ten squares (2″x2″) using a sharp knife or pizza cutter. (Photo 21)
- Assemble – Add a tablespoon full of firm chocolate filling on one square and then cover it with another square. Crimp the edges by pinching them together tightly, so the beignets don’t burst while frying. (Photos 22-26)
- Rest – Let it rest for about 10 minutes before frying. (Photo 27)
- Fry – Working in batches to not crowd the pan, fry the dough squares until puffy and golden brown. (Photos 28-29)
- Drain – Remove them from the oil and put them on a paper towel to soak up any extra oil. (Photo 30)
- Serve – Dust with powdered sugar immediately. Then serve hot with café au lait, and enjoy!!!
Recipe Variations
- Filling Swap – Caramel, peanut butter, Nutella, fruit jam, or jelly all make great fillings. Yum!
- Double Chocolate Delight – Replace about ¼ cup of flour with cocoa powder, and that’s it! 😉
- More Flavors – Take these beignets up a notch with a dash of cinnamon and nutmeg; it’ll be a holiday in no time! 😉
Tips and Tricks
- Be sure to chill the chocolate filling, so you enjoy easier beignet assembly.
- Ensure all the edges are sealed to prevent the filling from oozing while cooking.
- A stand mixer at a maximum speed of 2 is best when using a hook. But you can always knead it by hand if you don’t have a stand mixer.
- Make your own powdered sugar by grinding it in the blender with a little cornstarch (1 tablespoon per cup of sugar).
Make-Ahead Instructions
Yes, you can make these beignets ahead. Make the dough as instructed up to rolling out and cutting it into squares. Lay them on a lined baking sheet in a single layer, then cover them with plastic wrap.
They last in the fridge for 2-3 days and a month or two in the freezer. When ready to serve, let them come to room temperature before frying.
Serving and Storage Instructions
Freshly cooked chocolate beignets are the best, but they still taste marvelous a day later. 😉
Store – Transfer the chocolate beignets to an airtight container or freezer-safe resealable bag. Leftovers keep in the fridge for 2-3 days or two months in the freezer.
Reheat – Serve them warm by baking them for 3-5 minutes at 350℉/177℃ or until warm. Less desirable is zapping them in a microwave for 10-15 seconds but do what you have to😉.
FAQs
Chocolate beignets are simply beignets with a chocolate filling. The dough is made with basic pantry staples, such as flour, egg, milk, sugar, and yeast. Meanwhile, the filling is made with melted chocolate and heavy cream.
They originated in France, but the Creoles kicked them up a couple of notches with a yeast-leavened dough instead of the French choux.
Beignets are also known as French donuts, and although they are similarly prepared and have the same ingredients as donuts, they differ in texture and shape. Beignets are lighter and airier than donuts because they are made with more yeast and fewer eggs.
What to Serve With Chocolate Beignets
People in New Orleans enjoy beignets with cafe au lait, but I usually make a blended iced coffee if it’s a hot day. However, for a complete New Orleans experience, use them for the grand finale with shrimp gumbo, BBQ shrimp, or a muffuletta sandwich.
More Decadent Pastry Recipes to Try
Conclusion
Chocolate-filled beignets are always a winner with their melt-in-your-mouth sweetness. Are you always on the lookout for new delicious recipes? Then come along and follow me on Instagram.
Watch How to Make It
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Chocolate Beignets
Ingredients
Chocolate Filling
- ½ cup (118ml) heavy cream
- ¾ cup (130g) bittersweet chocolate, chopped
- ¼ teaspoon (1g) salt
- 1 tablespoon (20.5g) corn syrup
- ½ teaspoon (2.5ml) vanilla extract
Beignets
- ¾ cup (177ml) water, lukewarm
- 1.25 ounces (35g) dry yeast
- ½ cup (118ml) evaporated milk
- ⅓ cup (67g) sugar
- Salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3¾ – 4 cups (450-480g) all-purpose flour
- 3 tablespoons (42.5g) butter melted
- Corn oil, for frying (or any neutral-flavored oil)
- Powdered sugar, for dusting
Instructions
Chocolate Filling
- Heat the cream to a simmer and pour over the chopped chocolate.
- Gently stir until the chocolate has melted, then stir in the salt, corn syrup, and vanilla extract.
- Set aside to cool to room temperature and chill until firm, about two hours, before using.
Beignets
- Combine lukewarm water and yeast in a stand mixer or large bowl. Let the mixture work for 5 minutes or until the yeast dissolves and it looks a little frothy.
- Lightly whisk the evaporated milk, sugar, salt, egg, and vanilla extract. Then add it to the yeast mixture.
- Add about 2 cups of flour and mix with a hand or dough mixer. If using a stand mixer, mix for 1-2 minutes.
- Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour to make a soft dough.
- Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Then place the dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for a couple of hours or until doubled in size.
- Punch the dough down and remove it from the bowl.
- Divide the dough into four pieces for easy handling.
- Roll your dough out onto a lightly floured surface to form a 10"x4" rectangle.
- Cut the dough into ten squares (2"x2") using a sharp knife or pizza cutter.
- Add a tablespoon of firm chocolate filling to one square and then cover it with another square. Crimp the edges by pinching them together tightly, so the beignets don't burst while frying.
- Let the beignets rest for about 10 minutes before frying.
- Working in batches to not crowd the pan, fry the dough squares until puffy and golden brown.
- Remove them from the oil and place them on a paper towel to soak up extra oil.
- Dust with powdered sugar immediately. Serve hot with café au lait, and enjoy!!!
Tips & Notes:
- Be sure to chill the filling for easier assembly.
- Ensure all the edges are sealed to prevent the filling from oozing while cooking.
- A stand mixer at a maximum speed of 2 is best when using a hook. But you can always knead it by hand if you don’t have a stand mixer.
- Make your own powdered sugar by grinding it in the blender with a little cornstarch (1 tablespoon per cup of sugar).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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