Thanks to Chef Dean Max of Asador for this great Mardi Gras recipe!
Beignets with Ancho Hot Chocolate
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 cup finely chopped apple
1/2 cup confectioners' sugar, sifted
Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil -- about 350 and at least 3 inches deep. Fry for about 2 to 3 minutes, until nicely browned.
Drain and dust with powdered sugar.
1 cup bitter sweet chocolate
1 tsp. chipotle powder
1 tsp. ancho chili powder
1 tsp. almond extract
1/8 tsp. salt
¼ cup sugar
3 cups milk
1 cup whipped heavy cream (or frothed milk from an espresso machine if lighter topping is desired)
Warm the milk with the sugar, extract, salt and spices until it comes to a simmer. Remove from the heat and whisk in the chocolate pieces until completely incorporated. Serve the hot chocolate in a small glass with the whipped cream on top.
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