Name: Beignets with Chocolate-Chicory Sauce
Yield: Serves 4
Cuisine: American
Ingredients: 10 oz/280 g bittersweet chocolate, finely chopped; ½ cup/120 ml brewed chicory coffee, such as Café du Monde brand; 1½ cups/360 ml heavy cream; 1 tsp ground cinnamon; 2¼ tsp active dry yeast; ¼ cup/50 g granulated sugar; 1 cinnamon stick; One 12-oz/360-ml can evaporated milk; 1 tsp salt; ¼ cup/60 ml warm water; 3 eggs, beaten; Canola oil for deep-frying; 1 cup/100 g powdered sugar; 4 tbsp/55 g unsalted butter, melted; 3¾ cups/470 g all-purpose flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

I can’t re-create the atmosphere at Café du Monde, a more-than-a-century-old, open-air coffee shop in New Orleans’ French Quarter, but I was inspired by their signature beignets to make my own at Brown Sugar Kitchen. I use a lighter vegetable oil to fry them and a little less powdered sugar than they do at the Café. The chocolate-chicory sauce is my own spin on Café du Monde’s signature coffee drink. These are at their best served warm.