If you’re a chocolate lover like me, these Hot Cocoa Beignets are about to become your latest obsession. Imagine warm, pillowy beignets freshly fried and showered with a decadent hot cocoa powder, finished with a velvety chocolate sauce and billowy marshmallow whipped cream. These treats are pure joy—like sipping on a rich mug of hot cocoa, but in irresistibly fluffy, golden form. They’re the ultimate comfort food for dessert, a special brunch, or anytime you want to delight family and friends with something spectacular.

Hot Cocoa Beignets Recipe - Recipe Image

Ingredients You’ll Need

Great recipes start with great ingredients, and for these Hot Cocoa Beignets, every item is essential to build the perfect texture, flavor, and mouthwatering finish. From creating soft dough to concocting the toppings, here’s what you’ll need—and why you shouldn’t skip a thing.

Active dry yeast: Brings that pillow-soft rise to your beignets—fresh yeast is key for airy texture.

Sugar: Adds sweetness and helps activate the yeast for the perfect dough rise.
Warm water (105°): Gently wakes up the yeast without killing it—temperature matters!

Vegetable shortening: Gives your dough richness and that unbeatable tender, melt-in-your-mouth crumb.
Salt: Essential for flavor balance—just a bit brings out the chocolatey goodness.

Heavy cream: Lends a creamy richness to both the dough and the toppings.
Egg: Adds structure, turning the dough into delicate, fluffy beignets.
All-purpose flour: The sturdy base that binds everything together without making things heavy.

Boiling water: Helps the dough come together and creates the soft interior.
Vegetable oil (for frying): Gives you that delicate, crisp shell—no substitutions for the real deal.
Cold heavy whipping cream: For that luscious, cloud-like marshmallow whipped cream.

Powdered sugar: Both for sweetness and for dusting—creates that classic beignet coating.
Vanilla extract: Adds warmth and fragrant complexity to your toppings.
Pinch salt: Brings out the flavors in your whipped cream and dough.

Marshmallow cream (1 jar, 7 oz): The “wow” factor in your topping—thick, gooey and nostalgic.
Hot Cocoa Packets (about 1 ¼ cup powder): The secret ingredient for that authentic hot cocoa flavor twist.
Cocoa powder: Gives an extra punch of rich chocolate in every bite.

Chocolate chips: For the dreamy, silky chocolate sauce that gets drizzled on top.
Heavy cream (for sauce): Ensures your chocolate sauce stays pourable and rich.

How to Make Hot Cocoa Beignets

Step 1: Wake Up the Yeast

Start by combining the active dry yeast, 2 teaspoons sugar, and warm water in a small bowl. Make sure your water is just warm enough—no hotter than 110°F—to keep the yeast alive and happy. After about 10 minutes, you’ll see bubbles and foam appear, which means your yeast is ready to work its magic!

Step 2: Mix Together the Dough

In the bowl of a stand mixer (or using a trusty hand mixer), toss in the rest of the sugar, vegetable shortening, salt, half a cup of heavy cream, egg, all-purpose flour, and boiling water. Once these are gently combined, add your now-foamy yeast mixture. This base is where all the fluffiness begins.

Step 3: Knead and Rest

Attach the dough hook to your mixer and knead the dough on medium speed until just combined. The dough should feel soft, just a bit sticky, but not wet. Cover with a light kitchen towel and let it rest for 30 minutes; this gives the gluten time to relax for a tender crumb later.

Step 4: Roll Out the Dough

Transfer the well-rested dough onto a clean, lightly floured surface. Roll it into a 1/4-inch thick rectangle. Pro tip: fold the dough in half toward you, then again, to create layers that ensure a smooth and gorgeous appearance. Roll again to finish at that 1/4-inch thickness—it matters for the classic beignet bite.

Step 5: Cut Beignets into Shape

Cut the dough into 2 1/2 to 3-inch squares using a pizza cutter, or bring out a bit of whimsy with your favorite cookie cutter shapes (hello, Mickey Mouse!). Uniform pieces will cook more evenly.

Step 6: Let Them Rise

Arrange the cut dough on a parchment-lined sheet and lightly cover with a towel. Let your beignets rise in a warm, draft-free spot for 1 ½ hours—they’ll puff up and get taller, promising that signature airy texture, but won’t spread out much.

Step 7: Prepare Toppings and Fillings

While your dough rises, whip up the dreamy marshmallow whipped cream, the hot cocoa powder topping, and the rich chocolate sauce. For the topping, blend the hot cocoa powder, cocoa powder and powdered sugar in a bowl. For the whipped cream, beat heavy cream, powdered sugar, vanilla, and salt to soft peaks, then blend in your marshmallow cream until billowy and irresistible. Melt chocolate chips and heavy cream together for the sauce—just 30-second bursts in the microwave, stirring between, until smooth.

Step 8: Fry the Beignets

Pour about three inches of vegetable oil into a large pot and heat it to 350°F over medium-high heat. Working in batches, gently lower the dough squares into the oil. Watch as they puff and turn golden, frying for 2-3 minutes total and flipping after 1 to 1.5 minutes. Remove with tongs and let them drain on paper towels.

Step 9: Finish and Enjoy!

While still warm, pile your Hot Cocoa Beignets onto a platter. Generously dust with the hot cocoa powdered topping, then drizzle with homemade chocolate sauce and top with mounds of marshmallow whipped cream. Each beignet should be a celebration of chocolatey, cloud-soft goodness.

How to Serve Hot Cocoa Beignets

Garnishes

Garnish these beignets with extra chocolate shavings, a sprinkle of powdered sugar, or even a pinch of flaky sea salt for that irresistible salty-sweet pop. For a finishing flourish, a few mini marshmallows on top look as charming as they taste.

Side Dishes

Pair your Hot Cocoa Beignets with a steaming cup of rich coffee or a tall glass of cold milk. For a true dessert extravaganza, serve alongside fresh berries or a scoop of vanilla ice cream—the temperature contrast is divine!

Creative Ways to Present

Serve your beignets on a festive platter with little ramekins of chocolate sauce and marshmallow cream for dipping. Or, skewer mini beignets on sticks for a playful twist at parties. If you want to wow your brunch crowd, stack the beignets high on a cake stand with a snowy shower of cocoa powder cascading down.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Hot Cocoa Beignets (which, let’s be honest, is a rarity!), store them in an airtight container at room temperature for up to two days. They’ll lose a bit of their crispness but still taste fantastic with a quick reheat.

Freezing

You can freeze the beignets after frying! Let them cool completely, then place in a single layer on a baking sheet to freeze. Once solid, transfer to a zipper bag or airtight container and freeze for up to two months. To keep toppings fresh, freeze beignets plain and add cocoa powder, sauce, and whipped cream after reheating.

Reheating

Warm Hot Cocoa Beignets back up in a 350°F oven for about 5-7 minutes, or until heated through. Avoid the microwave if you can, as it can make them chewy instead of beautifully fluffy. Add all your toppings just before serving for that freshly-made feel.

FAQs

Can I make the dough in advance?

Absolutely! You can prepare the dough a day ahead and let it rise in the refrigerator overnight. When you’re ready, just take it out and let it come to room temperature before rolling, cutting, and frying.

Do I need a stand mixer?

A stand mixer makes life easier, but you can definitely make these beignets by hand. Kneading will take a little more elbow grease, but the results will be just as delicious.

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be swapped in equal measure. You can skip the proofing step and add it directly to your flour mixture, but I still like to give it a quick mix with warm water to make sure it’s working.

How do I get the perfect beignet shape?

Cutting even squares helps with uniform cooking. If you’re using a cookie cutter, flour it lightly to prevent sticking. If you want that classic beignet look, a pizza cutter does the trick every time.

Can the toppings be made ahead?

Definitely! The chocolate sauce and hot cocoa powder topping can be made a day or two in advance. Whip up the marshmallow cream just before serving for maximum fluffiness.

Final Thoughts

Hot Cocoa Beignets are guaranteed to dazzle at your next gathering or whenever your sweet tooth strikes. They’re a hands-on labor of love, but every bite—pillowy, chocolatey, and crowned with marshmallow—is pure reward. Grab your ingredients, invite a few friends, and dive in; you’re about to create a new favorite tradition!

Hot Cocoa Beignets Recipe

★★★★★

4.9 from 29 reviews

Author: Lila
Total Time: 2 hours

Yield: Makes about 20 beignets 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delightful Hot Cocoa Beignets that are filled with a rich hot cocoa flavor and topped with marshmallow whipped cream and chocolate sauce. Perfect for a cozy treat on a chilly day.

Instructions

Yeast: In a small bowl, combine yeast, sugar, and warm water. Let sit for ~10 minutes until foamy.
Mix: Combine sugar, shortening, salt, heavy cream, egg, flour, and boiling water in a mixer. Add yeast mixture.
Knead: Mix with dough hook until combined. Rest for 30 minutes.

Roll: Roll dough to 1/4-inch thickness, cut into squares or shapes.
Rise: Let dough rise for 1 1/2 hours.
Make Toppings: Prepare whipped cream, hot cocoa topping, and chocolate sauce.

Fry: Heat oil, fry beignets until golden brown.
Enjoy: Top warm beignets with cocoa powder, marshmallow cream, and chocolate sauce.

Notes

Be careful with oil when frying.

Let beignets cool slightly before topping.
Adjust sweetness to taste.

Prep Time: 45 minutes

Cook Time: 15 minutes
Category: Dessert
Method: Frying

Cuisine: American

Nutrition

Serving Size: 1 beignet
Calories: 275

Sugar: 15g
Sodium: 110mg
Fat: 12g

Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g

Carbohydrates: 38g
Fiber: 1g
Protein: 4g

Cholesterol: 35mg

Keywords: Hot Cocoa Beignets, Beignets Recipe, Dessert, Hot Cocoa, Marshmallow Cream, Chocolate Sauce