Chocolate Ganache Filling

• 3 cups mascarpone cheese
• 1 lb plus 5 oz high quality semi-sweet chocolate, roughly chopped (Callebaut recommended)

Beignet (fritter) Batter

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tbsp plus 1 tsp baking powder
• pinch of salt
• 4 eggs
• 1 cup water
• 1 tsp vegetable oil, plus more for deep frying later on

Phyllo Dough

• phyllo dough (frozen packaged OK – defrost and cut into 4” squares)
• melted butter

Make Chocolate Ganache Filling

1. Melt together cheese and chocolate chunks together in a double boiler, then pour the resulting liquid into a cookie sheet with a 1” lip.  Smooth surface with a spatula
2. Place ganache in the refrigerator until it sets, about 1½ to 2 hours.  Using a miniature ice cream scoop (available at most kitchen shops), scoop the ganache into round balls around 1” in diameter.  Once all balls are scooped, place them in the freezer for another hour

Make Beignet (Fritter) Batter

1. Sift together 1½ cup flour, ½ cup cornstarch, 1 tbsp plus 1 tsp baking powder and a pinch of salt
2. Whisk in 4 eggs and 1 cup water until smooth, about 1-2 minutes

Wrap in Phyllo Dough

1. Retrieve frozen balls of ganache from the freezer and allow to sit for a few minutes
2. Tightly wrap each ganache ball with two 4" squares of phyllo dough, one sheet at a time, that have been brushed with melted butter. Set aside on baking sheet (or freeze before dipping in batter and frying; note - can be kept frozen (covered) for up to a month)

Dip in Batter & Fry

1. Pour 1” of oil into a deep frying pan (or deep fryer), and heat to 350º
2. Place each phyllo-wrapped beignet on a slotted spoon and dip in the batter, shaking off excess batter. Carefully drop beignets into the hot oil. Fry for 2-3 minutes, or until crust appears golden brown. (If using a deep fryer, give the basket a shake to keep beignets from sticking)
3. Remove from oil, drain on paper towels, dust with powdered sugar if desired, and serve hot