Print

Crispy Mini Beignet Bites Recipe with Perfect Silky Chocolate Sauce

crispy mini beignet bites - featured image
Print Recipe

These crispy mini beignet bites paired with a silky chocolate sauce offer a nostalgic, crowd-pleasing treat that’s quick and easy to make, perfect for gatherings or a sweet snack.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • Vegetable oil or canola oil, about 4 cups (1 liter) for deep frying
  • 1/2 cup (90g) bittersweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon light corn syrup (optional)
  • 1 tablespoon (14g) unsalted butter, softened
  • Pinch of salt

Instructions

  1. In a medium bowl, sift together flour, sugar, baking powder, and salt. Whisk to combine evenly.
  2. In another bowl, whisk whole milk, egg, melted butter, and vanilla extract until smooth.
  3. Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
  4. Pour about 4 cups (1 liter) of vegetable oil into a deep frying pan or pot and heat to 350°F (175°C). Use a thermometer to monitor temperature.
  5. Test oil readiness by dropping a small bit of batter into the oil; it should sizzle and rise quickly without browning too fast.
  6. Using a small spoon or piping bag, drop tablespoon-sized dollops of batter into the hot oil in batches of 6-8. Fry for 2-3 minutes, turning occasionally, until golden brown and puffed.
  7. Remove beignet bites with a slotted spoon and place on a cooling rack over a baking sheet to drain excess oil. Let cool for 5 minutes.
  8. While frying, combine chocolate chips, heavy cream, corn syrup (if using), softened butter, and salt in a small saucepan over low heat. Stir constantly until smooth and silky. Remove from heat.
  9. Serve the crispy mini beignet bites warm, drizzled with the silky chocolate sauce or with the sauce on the side for dipping.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy or undercooked beignets. Do not overcrowd the frying pot. Do not overmix batter to keep beignets light and airy. Chocolate sauce can be made dairy-free by substituting heavy cream with coconut cream and using dairy-free chocolate chips and coconut oil. Store leftover beignets in an airtight container at room temperature for up to 24 hours and reheat in the oven to restore crispiness. Avoid microwaving leftovers.

Nutrition

Keywords: beignet, mini beignets, fried dough, chocolate sauce, crispy dessert, quick dessert, party snack, comfort food

Find it online: https://hungermind.com/crispy-mini-beignet-bites-recipe-with-perfect-silky-chocolate-sauce/