Best Chocolate Strawberry Waffles A La Mode Recipes

Chocolate Strawberry Waffles image

Provided by Bliss

Categories Breakfast

Time 19m

Yield 2-3 serving(s)

Number Of Ingredients 12

3 eggs, Separated
1/3 cup chocolate syrup
1 1/2 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons baking powder
1/4 cup butter, Melted
1/2 teaspoon baking soda
2 cups strawberries, Sliced
1 tablespoon granulated sugar
1 cup whipping cream
1/2 cup sour cream
3/4 cup milk

Steps:

NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle.
Beat egg whites until stiff. Set aside.
Mix the flour, baking powder, baking soda and sugar together.
Beat the egg yolks with the sour cream, milk and chocolate syrup.
Mix the oil with the melted butter, using a small bowl.
Add the sour cream mixture - alternate
with the oil and butter mixture - to
the dry ingredients. Mix until smooth.
Fold in the egg whites.
Pour 1/2 Cup of batter into a lightly greased waffle maker (see NOTE above).
Bake for 4 or 5 minutes or until the steaming stops.
Repeat for the remainder of the batch of waffles.
Whip the whipped cream until stiff and fluffy but not dry.
Top hot waffles with sliced strawberries and whipped cream.
Serve at once.

Nutrition Facts : Calories 1738, Fat 123, SaturatedFat 59.6, Cholesterol 580.4, Sodium 1245.1, Carbohydrate 132.5, Fiber 6.8, Sugar 31, Protein 29.9

Chocolate-Strawberry Waffle Ball on a Stick image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 5

12 large strawberries, hulled
6 ounces semisweet chocolate, finely chopped
Vegetable oil, for deep-frying
2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
Confectioners' sugar, for dusting

Steps:

Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.