Brandied Apricot Beignets with Chocolate Dipping Sauce

Decadent French-style beignets studded with brandy-soaked apricots, served piping hot with a rich chocolate dipping sauce. These golden-brown pastries are dusted with powdered sugar for the perfect sweet finish.

6 servings

1 hr 40 min

Published October 4, 2025

Ingredients

•¾ cup heavy whipping cream
•1 tablespoon brandy
•1 tablespoon honey
•10 ounces bittersweet or semisweet chocolate
•½ cup dried apricots
•3 tablespoons water
•3 tablespoons sugar
•3 tablespoons brandy
•½ cup whole milk
•6 tablespoons unsalted butter
•½ teaspoon salt
•1 cup all purpose flour
•4 large eggs
•4 cups vegetable oil
•1 cup powdered sugar

Cooking Instructions

1.
Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
10 min
2.
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.
35 min
3.
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. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
15 min
4.
Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
30 min
5.
Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
5 min
6.
Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
5 min

Ingredients

•¾ cup heavy whipping cream

•1 tablespoon brandy

•1 tablespoon honey

•10 ounces bittersweet or semisweet chocolate

•½ cup dried apricots

•3 tablespoons water

•3 tablespoons sugar

•3 tablespoons brandy

•½ cup whole milk

•6 tablespoons unsalted butter

•½ teaspoon salt

•1 cup all purpose flour

•4 large eggs

•4 cups vegetable oil

•1 cup powdered sugar

Cooking Instructions

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

10 min

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.

35 min

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. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.

15 min

Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.

30 min

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

5 min

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

5 min