Brandied Apricot Beignets with Chocolate Dipping Sauce

Preparation

1. For sauce:

   Step 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.

2. For beignets:

   Step 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.

   Step 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.

   Step 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.

   Step 5

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

   Step 6

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