Boil water, butter, salt and sugar for 2 minutes or until the butter is melted.

Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly.

Add the ANGOSTURA® cocoa bitters and let the dough rest for an hour.

Place the vegetable oil in a frying pan and heat to 350˚F. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.