• In a small bowl combine yeast, sugar, and warm water. Make sure the water is no hotter than 110°F or else you will kill the yeast. Let the mixture sit for ~10 minutes, the mixture should get bubbly and foam will appear- this is a sign the yeast is working!
  2 ¼ teaspoon active dry yeast, 2 teaspoon sugar, ¼ cup warm water
  
• In the bowl of stand mixer (or you can use an electric hand mixer) with the paddle attachment combine the sugar, shortening, salt, heavy cream, egg, flour and boiling water. Once combined mix in the yeast mixture.
  ¼ cup sugar, 2 tablespoons vegetable shortening, ½ teaspoon salt, ½ cup heavy cream, 1 egg, 4 cups all-purpose flour, ½ cup boiling water
  
• Using the dough hook attachment mix on medium speed, mix the dough until just combined. Cover with a light towel and let dough rest for 30 minutes.
  
• After 30 minutes, remove dough to a clean surface and roll to ¼-inch thickness. I like to roll out the dough to a small rectangle then fold it in half, then half again. This will create a smooth surface. Then roll out to a ¼ of an inch thickness.
  
• Cut beignets either into 2 ½ to 3-inch squares or with a Mickey Mouse cookie cutter.
  
• Lightly cover cut dough with a towel and let dough rise in a warm area for 1 ½ hours. They will grow taller but they don’t spread too much.
  
• While rising make the whipped cream, hot cocoa powder topping, and chocolate sauce.
  
• Fill a large pot fill with 3 inches of vegetable oil. Heat oil to 350°F over medium-high heat.
  Vegetable oil for frying
  
• Fry beignets until golden brown for 2-3 minutes total, flipping over each beignet as soon as they brown on the first side, about 1-1.5 minutes. Once golden brown on both sides carefully remove each beignet with tongs and place on paper towels to soak up extra grease.
  
• While beignets are still warm sprinkle with the hot cocoa powdered topping, chocolate sauce and marshmallow whipped cream.
  

Hot Cocoa Powder Toping

• In a medium sized bowl combine hot cocoa powder, cocoa powder, and powdered sugar.
  5 Hot Cocoa Packets, ½ cup cocoa powder, ½ cup powdered sugar
  

Marshmallow Whipped Cream

• Add the heavy cream, powdered sugar, vanilla, and a pinch of salt to the bowl of an electric mixer. Whip on medium high until soft peaks form.
  1 cup cold heaving whipping cream, ⅓ cup powdered sugar, 1 teaspoon vanilla extract, Pinch salt
  
• Add the marshmallow fluff and whip on high until incorporated. For a stiffer whipped cream add only half of the marshmallow fluff.
  7 oz marshmallow cream
  

Chocolate Sauce

• In a medium sized microwave safe bowl combine the chocolate chips and heavy cream. Microwave at 50% power for 30 seconds, stir and repeat until chocolate chips are fully melted.
  1 cup chocolate chips, ¾ cup heavy cream
  
• If your sauce is to think add a little more heavy cream. If it gets cold it will thicken and you can just reheat to warm in up.