Beignets with Chocolate-Chicory Sauce

I can’t re-create the atmosphere at Café du Monde, a more-than-a-century-old, open-air coffee shop in New Orleans’ French Quarter, but I was inspired by their signature beignets to make my own at Brown Sugar Kitchen. I use a lighter vegetable oil to fry them and a little less powdered sugar than they do at the Café. The chocolate-chicory sauce is my own spin on Café du Monde’s signature coffee drink. These are at their best served warm.