This week we were all blessed with the same day off and that usually means I’ll make a special breakfast. You’d think, maybe, that an FCS teacher would make breakfast regularly for her family. Sorry to disappoint! 🙂 Instead I expect my kids to make their own breakfasts before school, and they have to pack their own lunches, too. (They have to pack a protein, fruit, and veggie and purchase milk at school, but I leave the rest to them.) Alas, I digress…
Back to the recipe…
Our son asked for beignets for breakfast on this particular day off. This isn’t unusual, and you understand our love of these NOLA treats if you’ve ready my post on beignets. Our daughter, my adventurous eater, wanted to know if I could make chocolate beignets. Hmmm…challenge accepted! I took our favorite beignet recipe, added both chocolate chips and unsweetened dutch processed cocoa powder and BAM! A new favorite was born. 🙂
For those of you concerned about these Double Chocolate Beignets being too chocolatey, don’t worry. There is nice chocolate flavor, but it isn’t as rich and intense as your favorite brownie. Instead, my husband felt the Double Chocolate Beignets have just the right about of chocolate flavor, and it is balanced nicely with a good coating of powdered sugar.
Notice the dough rolled out and cut, waiting to be fried. I like to use my pizza cutter for this step.
Above is the set up we used for frying. I decided I didn’t want the aroma of grease lingering in my kitchen for days, so we set up a folding table outside on our front porch. It worked great, was close to the kitchen, and my husband and I got to watch our six new kittens playing in the yard while cooking.
It is a little harder to tell when the Double Chocolate Beignets are done frying. The beignets will start to look dry and puffy. At this point, they look a lot like a brownie, though the texture is completely different.
These Double Chocolate Beignets are lovely, whether warm or cool. They have the light airiness of a beignet but the chocolate flavor of a cake donut. This recipe was so successful, I think I might start experimenting with different beignet flavors. If you have any suggestions, please let me know. As always, have a wonderful day and enjoy all your blessings, no matter how small.
Double Chocolate Beignets–Perfect for Chocolate Lovers
Notes
To make the powdered sugar application easier, I put some powdered sugar in a Tupperware container, add 2-3 cooled beignets, replace the lid, and shake gently. This coats the beignets and keeps the mess to a minimum.
Ingredients
- 1/2 c. chocolate chips, melted and cooled slightly
- 2 c. and 2 T. flour
- 1/2 c. unsweetened dutch processed cocoa powder
- 6 T. sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 c. buttermilk
- 1/4 c. water
- 1 egg, beaten
- 2 t. vanilla extract
- powdered sugar for dusting
Instructions
- In a small bowl, melt chocolate chips in the microwave for 1 minute. Stir and cook for another 20 seconds, if needed, stirring until melted. Set aside to cool slightly.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium mixing bowl, combine buttermilk, water, egg, and vanilla. Beat until combined.
- Add the liquid ingredients to the dry ingredients, mixing well to combine.
- Fold the melted chocolate chips into the batter, being sure to thoroughly combine.
- On a heavily floured surface, turn out dough and knead gently, adding just enough flour that the dough is no longer sticky.
- Re-flour the surface, if necessary, and roll dough to an 1/8 inch thickness and cut into 2 inch squares.
- Fry dough in 375° F oil for 45 seconds to 1 minute per side.
- Drain on a paper towel lined plate until cool enough to handle.
- Dust with powdered sugar and serve.
