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1
Bring first 3 ingredients just to boil in medium saucepan.
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2
Remove from heat; add chocolate.
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3
Let stand 30 seconds.
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4
Whisk until smooth.
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5
do ahead Can be made 4 days ahead.
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6
Cover; chill.
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7
Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves.
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8
Reduce heat to low, cover, and simmer 2 minutes.
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9
Remove from heat.
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10
Steep, covered, 30 minutes.
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11
Drain; reserve apricots and syrup.
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12
Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts.
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13
Remove from heat.
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14
Add flour; stir briskly until dough gathers into ball.
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15
Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes.
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16
Cool 5 minutes.
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17
Using electric mixer, beat in eggs 1 at a time.
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18
Beat in apricots.
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19
DO AHEAD: Can be made 4 hours ahead.
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20
Cover; let stand at room temperature.
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21
Preheat oven to 200F.
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22
Line large rimmed baking sheet with paper towels.
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23
Pour oil into large deep saucepan to depth of 1 1/2 inches.
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24
Attach deep-fry thermometer to side of pan; heat oil to 330F to 340F.
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25
Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil.
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26
Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total.
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27
Using slotted spoon, transfer beignets to sheet.
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28
Place in oven to keep warm.
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29
Rewarm chocolate sauce over low heat.
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30
Mix in reserved apricot syrup.
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31
Sift powdered sugar over beignets.
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32
Divide among plates.
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33
Serve with warm chocolate sauce.
