Easy French Chocolate Beignets

You don't need to be a good pastry baker to make chocolate beignet treats. Using ordinary ingredients from your kitchen, this beignet recipe from Big Oven is surely a big treat for everyone.

You just need:

• Canned refrigerated biscuits


• Semi-sweet chocolate chips


• peanut oil


• confectioner's sugar

Directions:

Remove regrigerated biscuits from their can. Stretch each biscuit to make a circle of dough. Put a few chocolate chips on the dough. Fold the dough in half, enclosing the chocolate chips. Use your fingers to pinch the edges together, so that you have a crescent of dough that completely encloses the chocolate chips. Make sure there are not holes in the dough or gaps in the edges. Meanwhile, heat about 1 inch of peanut oil in a heavy pot to 350 degrees. When the oil is hot enough, carefully place a chocolate-filled crescent into the hot oil. The dough of the crescent should sizzle. The beignet will cook very quickly. When it is brown on the bottom, let it roll over in the oil to brown the other side. When brown on both sides, remove from oil, and place on paper toweling to drain. Quickly roll the beignet in a container of confectioner's sugar to coat all over. Place them in a pretty serving plate.

Your beignet is ready to eat!

I thought you might like homemade bagels paired with a glass of pure hot chocolate too!

Poached Peaches in Dark Chocolate Sauce

This quick chocolate dessert from Chef Lynne Mullins is real fruit in sugar syrup covered with dark chocolate sauce. I bet this is another wonderful fruity-chocolatey madness we all can go mad of.

Ingredients:

• 1 cup caster sugar
• 4 whole large peaches (peeled)
• 100g dark chocolate (chopped)
• 150ml pouring cream
• 2 tbsp sugar
• 2 tbsp butter (chopped)
• 1/2 tsp vanilla extract

Procedure:

• Stir 1 cup caster sugar and 1 cup water in a medium saucepan over low heat until sugar dissolves.
• Add 4 whole large peaches (peeled) and simmer for 3-5 minutes, depending on ripeness, or until tender when pierced with a skewer.
• Remove peaches and cool.
• Stir 100g dark chocolate (chopped) and 150ml pouring cream in a bowl over a saucepan of simmering water until chocolate is melted and smooth.
• Remove from heat and add 2 tbsp sugar, 2 tbsp butter (chopped) and 1/2 tsp vanilla extract and stir until smooth and glossy.
• Cool slightly.
• Pour a little of the cooking juices over peaches and drizzle with chocolate sauce.
• Arrange in an elegant glass serving dish.
• Serves 4.