Chocolate Beignets With a Cappuccino Milkshake ►
Chocolate lovers will delight in this ultra-sinful dessert. Warm chocolate ganache awaits inside each beignet; candied hazelnuts add dimension and texture. A cappuccino milkshake is the finishing touch.
- Chocolate Ganache
- Extra-Bittersweet Chocolate - 4-1/2 pounds, chopped
- Heavy Cream - 4-1/2 cups
- Unsalted Butter - 3 cups
- Candied Hazelnuts - 1 cup, finely chopped
- Beignet Batter
- All Purpose Flour - 5-1/2 cups
- Granulated Sugar - 1-2/3 cups
- Baking Powder - 4-1/2 tablespoons
- Salt - pinch
- Cocoa Powder - 1-1/3 cups
- Cinnamon - 1 teaspoon
- Whole Milk - 3 cups
- Eggs - 9
- Canola Oil - for deep-frying
- Cappuccino Milkshake
- Ice Cream - 1 gallon coffee-flavored
- Whole Milk - 1 to 1-1/2 quarts, for blending
- Chocolate Sauce - 1/2 cup, for drizzling
- Heavy (Whipping) Cream - 1/2 cup, whipped to firm peaks
- Chocolate Curls - 1 cup
- Cinnamon - for dusting
- Bailey’s Irish Cream - 1/4 cup
To prepare the chocolate ganache: In a large heavy-bottomed saucepan, heat cream to boiling; slowly add the chocolate. Vigorously whisk both ingredients together to give a nice elastic texture. Whisk in butter. Using a stick blender or a whisk, blend until mixture is completely smooth. Fold in candied hazelnuts. Pipe chocolate mixture into half-dome flexi-pan or similar molds and place in the freezer.
To prepare the beignet batter: Mixing by hand in a large bowl, combine flour, cocoa, sugar, baking powder, salt, and cinnamon. Add the eggs, a few at a time, mixing after each addition. Slowly stir in the milk, mixing well to ensure there are no lumps. Batter will be quite thick.
To prepare the beignets: Heat oil in deep fryer to very hot. Remove chocolate ganache from the molds. Lightly dredge each ganache in flour; coat with beignet batter. Using a spoon, dip each one into the hot oil very gently, allowing each one to begin frying while still on the spoon before completely dropping into the oil. Fry for 3 to 4 minutes, or until beignets take on a matte finish. (If in question, it is better to let each beignet cook 30 seconds to one minute longer than to under cook.) The beignets will all have different shapes which adds to the uniqueness of the dessert. Dust with powdered sugar.
To prepare the milkshakes: Fill a blender two thirds full with coffee-flavored ice cream. Add enough milk to blend mixture to a smooth, creamy consistency. Repeat process for additional milkshakes.
To serve: Place 3 beignets on each serving plate. Drizzle with chocolate sauce. Pour cappuccino milkshake into desired serving glass. Garnish with whipped cream and chocolate curls. Dust with cinnamon. Pour a small amount of Bailey’s Irish Cream over the top of the cappuccino milkshake.