Chocolate Beignets

In a medium saucepan, bring water, butter, sugar, and a pinch of salt to a boil over medium heat. Remove from heat and stir in flour and cocoa powder until a smooth dough forms.

Return the saucepan to low heat and stir the dough continuously for 1-2 minutes to dry it out slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Beat in eggs one at a time using a wooden spoon or hand mixer, ensuring each egg is fully incorporated before adding the next. The batter should be thick, smooth, and slightly glossy.

Stir in vanilla extract and finely chopped dark chocolate or chocolate chips until evenly distributed throughout the batter.

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of at least 3 inches and heat over medium-high heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature.

Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil, frying 4-5 beignets at a time to avoid overcrowding. Fry for 2-3 minutes per side, turning occasionally, until puffed and cooked through.

Remove the beignets with a slotted spoon and drain them on a plate lined with paper towels. Continue frying in batches, adjusting heat as needed to maintain oil temperature.

Dust the warm chocolate beignets generously with powdered sugar and serve immediately for the best texture and flavor.