Dark Chocolate Waffles Recipes

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DARK CHOCOLATE WAFFLES WITH RASPBERRIES AND COCONUT WHIPPED CREAM

Provided by Catherine McCord

Categories     main-dish

Time 35m

Yield 6 waffles

Number Of Ingredients 14



Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream image

Steps:

  • Preheat a waffle iron according to manufacturer's directions.
  • Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate large bowl whisk the eggs, milk, oil and vanilla together. Add the dry ingredients to the wet and stir just until combined. Stir in the chocolate chips.
  • Pour about 1/2 cup batter into the waffle iron and cook according to manufacturer's directions, about 5 minutes. Repeat with the remaining batter, making about 6 waffles.
  • Meanwhile, open the can of coconut milk and spoon off the thick coconut cream (about 2/3 of the can will be cream), leaving the thin coconut water in the can; save the coconut water for another use or discard it. Place the coconut cream and confectioners' sugar in the bowl of a mixer and beat until soft peaks form, about 1 minute.
  • Top each waffle with a scoop of coconut whipped cream and some raspberries and serve.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups oat milk, almond milk, soy milk or other nondairy beverage
1/3 cup coconut oil, at room temperature
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
One 13.5-ounce can full-fat coconut milk, refrigerated overnight (do not shake the can)
1 teaspoon confectioners' sugar
Raspberries, for serving

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24



Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream image

Steps:

  • For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
  • Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
  • For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
  • For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
  • Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
  • Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

1 1/2 cups half-and-half
1/2 vanilla bean, split lengthwise, seeds scraped
4 large egg yolks
2 tablespoons granulated sugar
3 ounces best-quality white chocolate, finely chopped
1 1/2 cups heavy cream
1/4 cup crushed cacao nibs
2 tablespoons crushed espresso beans
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 tablespoons confectioners' sugar, plus more for serving
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, separated
1/4 cup lightly packed brown sugar
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for the waffle iron
3 ounces bittersweet chocolate, finely chopped
1 pint strawberries, quartered

CHOCOLATE WAFFLES I

I use to beg my mom to make these for me when I was growing up. Now I make them for my 2 daughters and they absolutely love them!

Provided by JENNY69

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 15m

Yield 10

Number Of Ingredients 12



Chocolate Waffles I image

Steps:

  • Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
  • To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 36.1 g, Cholesterol 54.4 mg, Fat 7.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 289.9 mg, Sugar 20.5 g

1 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
3 tablespoons unsweetened cocoa powder
1 cup milk
2 eggs
4 tablespoons butter, melted
1 tablespoon butter, softened
¾ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon milk

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