Best Black Forest Waffles Recipes

BLACK FOREST WAFFLES

Black Forest Waffles image

With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort. -Edith Johnson, Fruita, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 5 waffles (about 6-3/4 in.).

Number Of Ingredients 12

Ingredients

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 ounces unsweetened chocolate, chopped
3 tablespoons shortening
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup milk
1 can (21 ounces) cherry pie filling
Chocolate sprinkles or fresh mint, optional

Steps:

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg yolks and milk until blended. Stir in chocolate mixture. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until set., Serve waffles with whipped cream and pie filling. If desired, top with sprinkles or fresh mint.

Nutrition Facts : Calories 706 calories, Fat 32g fat (16g saturated fat), Cholesterol 157mg cholesterol, Sodium 567mg sodium, Carbohydrate 96g carbohydrate (52g sugars, Fiber 2g fiber), Protein 10g protein.

BLACK FOREST BELGIAN WAFFLES

Black Forest Belgian Waffles image

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, warmed
1 stick unsalted butter, melted and cooled, plus more for the waffle iron
1/4 cup coconut oil, melted and cooled
2 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips
1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar
3/4 cup sour cherry preserves
1/3 cup pure maple syrup
1/4 teaspoon pure almond extract
Whipped cream, for serving

Steps:

Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain).
In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour.
Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve.
Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer's instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time.
Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.