Recipe courtesy of Christine McCabe-Tentori

Cherry Chocolate Beignets with Vanilla Stewed Cherries

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 servings
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1 vanilla bean

4 cups cherries, pitted and halved

1/2 cup red wine

3/4 cup sugar

1 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

Pinch salt

2 eggs

1-ounce vegetable oil

1/4 cup whole milk

2 ounces bittersweet chocolate, melted

2 ounces dried cherries

6 cups vegetable oil, for frying

Cocoa-Sugar Dusting, recipe follows 

Cocoa-Sugar Dusting:

1 tablespoon cocoa powder

1/2 cup sugar


  1. Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm.
  2. To make Cherry Chocolate Beignets: In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beignets to a rack.
  3. To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beignets on top and garnish with Cocoa-Sugar Dusting.

Cocoa-Sugar Dusting:

  1. In a small bowl combine cocoa powder and sugar.

Cook’s Note

Option: Serve with a dollop of whipped cream on top