Best Dark Chocolate Waffles Recipes

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

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.

DARK CHOCOLATE PROTEIN WAFFLES

DARK CHOCOLATE PROTEIN WAFFLES image

Yield 12

Number Of Ingredients 14

Ingredients

1 cup all purpose flour
1 cup whole wheat flour (can use 2 cups of either I just find these bake well)
2 scoops protein powder (I use Isobolic vanilla flavor)
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 TBSP white sugar
1 egg
1/3 cup egg whites (I use Just egg whites carton)
3/4 cup milk
3/4 cup water
1 tsp vanilla
1/4 cup (60ml) coconut oil (heat to liquid before stirring in)
3 TBSP dark chocolate chips

Steps:

Sift together all dry ingredients in a bowl and set aside. Slowly blend together eggs, sugar, vanilla and heated coconut oil. Add dry ingredients to egg mixture and mix well. Slowly add milk and water whisking so there are no lumps. Once everything is mixed stir in dark chocolate chips. Pour into epicure silicone waffle mold (approximately 1/4 cup per waffle) I heated about 1/8 cup of coconut oil and lightly basted them before baking to help get a crispy outside. Bake for 12-15 minutes until golden