Chocolate at Home
Whether served as a retro dessert or an indulgent breakfast, these waffles are a real treat. Light and fluffy, drizzled with maple syrup and a scoop of vanilla ice cream, you can also use the batter to make American-style chocolate pancakes. Caramelized white chocolate finishes this dish – it’s easy to do, so do it!
Makes 6 waffles
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You Will Need
Preheat the oven to 170°C (325°F) Gas 3.
Start by making the caramelized white chocolate. Tip the chopped chocolate onto the prepared baking sheet and bake in the preheated oven for 5 minutes. Using a rubber spatula, scoop the melted chocolate into a mixing bowl and beat until smooth. Return to the parchment-covered sheet and heat in the oven for a further 5 minutes. Beat the mixture again, return to the oven and continue this cooking and beating pattern until the chocolate becomes fudge-coloured – this can take up to 30 minutes. Spread onto a clean sheet of baking parchment and set aside until cold and set firm.
Preheat the waffle iron according to the manufacturer’s instructions.
To make the waffles, sift the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl, beat together the
egg yolks, vanilla and buttermilk.
Melt the butter and half of the dark chocolate in a heatproof bowl set over a small saucepan or pot of simmering water. Stir until smooth and set aside to cool.
Make a well in the middle of the sifted dry ingredients, add the buttermilk mixture and melted chocolate and butter mixture and whisk until smooth. In another bowl whisk the egg whites until they hold stiff peaks and, using a large metal spoon, fold into the batter along with the remaining chopped chocolate.
Cook the batter in the waffle iron according to the manufacturer’s instructions and serve with scoops of ice cream and maple syrup. Crumble the caramelized white chocolate over the top for an extra chocolate hit.