Brandied Apricot Beignets with Chocolate Dipping Sauce

prep time: 10
cook time: 288


  • Sauce:
  • 3/4 cup heavy whipping cream
  • 1 tablespoon brandy
  • 1 tablespoon honey
  • 1 1/4 cups bittersweet or semisweet chocolate, chopped
  • Beignets:
  • 1/2 cup chopped dried apricots
  • 3 tablespoons plus 1/2 cup water
  • 3 tablespoons sugar
  • 3 tablespoons brandy
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 4 large eggs
  • Vegetable oil (for frying)
  • Powdered sugar



Bring first 3 ingredients just to boil in medium saucepan. Remove from heat, add chocolate. Let stand 30 seconds. Whisk until smooth. The sauce can be made 4 days ahead. Cover, chill.


Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain, reserve apricots and syrup.

Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour, stir briskly until dough gathers into ball. Place pan over medium heat, stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots.

Preheat oven to 170 degrees. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1.5 inches. Attach deep-fry thermometer to side of pan, heat oil to 330 degrees to 340 degrees. Working in batches of 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 3-5 minutes. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.

Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.

Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.