Best 2 Dark Chocolate Waffles Recipes

Dark chocolate waffles are a decadent and indulgent breakfast or brunch treat that combines the rich, bittersweet flavor of dark chocolate with the crispy, fluffy texture of waffles. Whether you prefer them plain or topped with whipped cream, fresh berries, or a drizzle of maple syrup, these waffles are sure to satisfy your sweet tooth. With just a few simple ingredients and a waffle iron, you can easily create this delicious dish in the comfort of your own home. So let's get started and explore the best recipe for cooking dark chocolate waffles that will impress your family and friends.

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

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

Provided by Bobby Flay

Categories main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

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

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.

DARK CHOCOLATE WAFFLES

Dark Chocolate Waffles image

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
1/2 cup olive oil
1 teaspoon vanilla extract
6 ounces bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
1 Unsalted butter
1 pure maple syrup

Steps:

Preheat oven to 250°F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter and syrup.
DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

Tips:

For a crispy exterior and fluffy interior, use a combination of all-purpose flour and cornstarch.
Make sure the chocolate and butter mixture is completely melted and smooth before adding it to the batter.
Do not overmix the batter, as this can result in tough waffles.
If the batter is too thick, add a little milk until it reaches the desired consistency.
For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
Serve the waffles immediately with your favorite toppings, such as fresh berries, whipped cream, or maple syrup.

Conclusion:

Dark chocolate waffles are a delicious and indulgent breakfast or brunch treat. With their crispy exterior, fluffy interior, and rich chocolate flavor, they are sure to be a hit with everyone who tries them. Follow the tips provided in this article to ensure that your waffles turn out perfect every time.