Chocolate Waffles Recipe

Photo: Uncut Recipes

---

A breakfast classic. Can you guess what it is? If you thought 'waffles', you're on the right track. But wait, these aren't just any waffles; we're talking about Chocolate Waffles!

Now, before you start wondering, let me assure you that the magic of this recipe lies in its simplicity. It requires everyday ingredients that, when brought together, take you on an unexpected yet delightful taste journey. A spoonful of cocoa here, a dash of vanilla there, and voila, you have something extraordinary in the making.

Think back to the first time you bit into a warm, crispy waffle. The slight crunch as your teeth broke through the surface, followed by the soft, airy inside. Now imagine infusing that experience with a subtle yet profound chocolate flavor. That's what we're about to create in our kitchen today!

You see, chocolate has a way of taking good recipes and making them unforgettable. And that's precisely what it does in our Chocolate Waffles. The cocoa powder we're using not only gives the waffles a rich, deep color but also an unmistakable chocolatey flavor that makes you feel like you're indulging in a decadent dessert, not a breakfast item.

The best part? These waffles are served with a homemade sauce that adds the perfect finishing touch. A blend of butter, confectioners' sugar, milk, and a hint of vanilla, it's the icing on the cake - or should I say, the sauce on the waffle!

So what are we waiting for? Let's preheat our waffle irons, gather our ingredients, and get ready to transform our kitchens into a gourmet waffle shop. It's time to shake things up and take our breakfast game to a whole new level with these delicious Chocolate Waffles!

JUMP TO:

INGREDIENTS:

Milk: Choose full-fat milk for a richer taste and a moister waffle. However, if you are dairy-free, you can also opt for non-dairy alternatives like almond, coconut, or oat milk. Each will bring a subtle flavor difference to your waffles.

All-Purpose Flour: A staple in baking, opt for unbleached all-purpose flour for a purer wheat flavor. If you're gluten-sensitive, a gluten-free all-purpose flour blend would work. Keep in mind, though, it may alter the texture slightly.

Unsweetened Cocoa Powder: Always choose high-quality, unsweetened cocoa powder. Look for "Dutch-processed" cocoa, which has a smoother, more mellow flavor than natural cocoa. If you want an even richer chocolate flavor, you can consider using a mix of cocoa powder and finely chopped dark chocolate.

Butter: Opt for unsalted butter to control the salt level in your recipe. If you have access to it, choose high-fat, European-style butter for even more flavor. If dairy isn't your thing, you can replace it with coconut oil. Just remember that this might give your waffles a subtle coconut flavor.

Nonstick Cooking Spray: This is crucial for easy removal of the waffles from the iron. Opt for an oil-based spray without added flavors. If you want to avoid aerosols, brushing the iron with melted butter or oil using a silicone brush works well too.

MAIN STEPS:

Sifting Dry Ingredients: Sifting ensures a smooth, lump-free mix that is easier to combine with your wet ingredients. It's a key step for achieving a light, aerated waffle batter. Pay extra attention to the cocoa powder as it tends to clump.

Creaming Eggs and Butter: Creaming these ingredients properly is crucial. A pale, creamy, fluffy mixture is a sign that you have incorporated enough air into the mix. This process contributes to the light, fluffy texture of the final product.

Combining Wet and Dry Mixtures: Take your time while adding the dry mixture to the wet ingredients. You want to gently fold them together until just combined. Overmixing can overdevelop the gluten, leading to tougher waffles.

Making the Sauce: Achieving the right consistency in the sauce can enhance your waffle experience. A smooth, stiff sauce that is not too runny will stay on top of your waffles instead of soaking into them. Remember to stir slowly when adding the milk to prevent lumps.

SERVED WITH:

Breakfast: Scrambled Eggs (International): A staple in many countries, scrambled eggs are a versatile and easy-to-make dish. They provide a savory contrast to the sweet chocolate waffles.

Side Dish: Mixed Berry Compote (France): This sweet and slightly tart compote, made from berries like raspberries, strawberries, and blueberries, complements the rich flavor of the chocolate waffles.

Main Course: Chicken and Waffles (United States): A classic American dish, pairing sweet waffles with savory, crispy fried chicken creates a delightful balance of flavors.

Dessert: Vanilla Ice Cream (International): A scoop of vanilla ice cream on top of warm chocolate waffles makes for a heavenly dessert, the cool and creamy ice cream complementing the warm, chocolatey waffles.

Cake: Red Velvet Cupcake (United States): This vibrant, cocoa-flavored cupcakes served as a dessert would create a delightful chocolate-themed meal when paired with chocolate waffles.

Drink: Café au Lait (France): A classic French coffee drink made with equal parts of coffee and steamed milk. Its creamy, robust flavor pairs well with the rich, sweet flavors of the chocolate waffles.

ALTERNATIVES:

Breakfast: Chocolate Chip Pancakes (United States): This is a favorite American breakfast. The chocolate chips offer sweet surprises in the fluffy, buttery pancakes. They are often served with syrup and a pat of butter on top.

Dessert: Chocolate Souffle (France): This is a classic French dessert made with very similar ingredients to our waffles. The difference lies in the technique of whipping the egg whites to give it a light, airy texture before baking.

Cake: Sachertorte (Austria): Sachertorte is a dense, decadent chocolate cake, layered with apricot jam and covered with a glossy chocolate glaze. It was invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.

Dessert: Chocolate Churros (Spain): A delightful Spanish dessert, churros are traditionally made from a dough similar to a waffle dough, but are piped through a star nozzle, fried until golden, and then dusted with sugar. The chocolate version involves adding cocoa powder to the dough or serving them with a rich chocolate dipping sauce.

Dessert: Chocolate Mousse (France): This is a light and creamy dessert that's achieved by folding whipped egg whites or whipped cream into a cooled chocolate mixture. It's a sophisticated yet homey dessert hailing from France.

Cookie: Chocolate Shortbread Cookies (Scotland): These are a chocolatey twist on traditional Scottish shortbread. The addition of cocoa powder turns a classic buttery shortbread into a chocolate lover's delight.

Drink: Hot Chocolate (Mexico): Although hot chocolate is enjoyed worldwide, the Mexican version is unique. It's typically made with chocolate, vanilla, and cinnamon and can be whisked to a froth using a traditional tool called a "molinillo". It's a perfect warm drink with a hint of spice to complement the chocolate waffles.

HISTORY:

While the exact origins of the chocolate waffle recipe are elusive, it's safe to say that the creation likely emerged during the 20th century, a period known for its culinary experimentation and growth. As the popularity of waffles soared in America, chefs and home cooks alike began to experiment with the basic waffle recipe, leading to the advent of many new varieties, including the sinfully rich chocolate waffle.

The idea of adding cocoa powder or melted chocolate to waffle batter seems almost instinctive now, but it was a revolutionary move. The addition of chocolate transformed the waffle from a breakfast staple into a versatile dish that could be served as a dessert or even a decadent dinner.

Although it's challenging to pin down exactly who first thought to introduce chocolate into waffles, some culinary historians believe that the trend may have originated in Belgium. After all, Belgium is renowned for its chocolate and its waffles. Combining the two would have been a natural progression in a country known for its gastronomic creativity.

Chocolate waffles may also owe their invention to the tradition of sweet dessert waffles, such as the ones made popular at the 1964-65 World's Fair in New York City. Belgian waffles topped with whipped cream, strawberries, and powdered sugar were a hit at the fair, and it's plausible that this sparked the idea to incorporate sweet ingredients directly into the waffle batter.

Whatever their origins, chocolate waffles have made a lasting impact on the culinary world. They're now a staple in many American brunch spots, serving as the foundation for an array of toppings ranging from powdered sugar and fresh berries to more extravagant options like caramel sauce, toasted nuts, or even a scoop of ice cream.

TIPS:

High-Quality Cocoa: For a luxurious taste, consider using a high-quality cocoa powder. Dutch-processed cocoa powder will give a deeper, richer chocolate flavor compared to regular cocoa powder.

Egg Whites: Instead of adding whole eggs, try separating the egg yolks and whites. Beat the egg whites until they form soft peaks, then fold them into the batter at the very end. This can make the waffles lighter and fluffier.

Buttermilk: Consider replacing the milk with buttermilk for a bit of tanginess and extra tenderness in your waffles.

Rest Your Batter: Resting your batter for at least 10 minutes before starting to cook the waffles allows the gluten to relax and the flour to fully hydrate, resulting in a more tender waffle.

Adding Textural Elements: Consider adding some finely chopped chocolate or nuts to the batter. This can add an interesting crunch and flavor to your waffles.

Spice It Up: A small amount of cayenne pepper, or a warm spice like cinnamon or nutmeg, can enhance the chocolate flavor and add a surprising twist to your waffles.

Ingredients:

Conversions and Servings: Cups (5 Waffles) Cups (10 Waffles) Cups (15 Waffles) Cups (20 Waffles) Cups (25 Waffles) Cups (30 Waffles) Cups (35 Waffles) Imperial (5 Waffles) Imperial (10 Waffles) Imperial (15 Waffles) Imperial (20 Waffles) Imperial (25 Waffles) Imperial (30 Waffles) Imperial (35 Waffles) Metric (5 Waffles) Metric (10 Waffles) Metric (15 Waffles) Metric (20 Waffles) Metric (25 Waffles) Metric (30 Waffles) Metric (35 Waffles)

Directions:

01 - Preheat a waffle iron.


02 - FOR THE WAFFLES: In a large Bowl, sift together Flour, Sugar, Cocoa, Baking Powder, and Salt. Once sifted, set this mixture aside for now.

03 - In another Bowl, start working on your wet ingredients. You'll want to gently cream together the Eggs and Butter. Creaming is a method where you beat these two ingredients together until it becomes a smooth, creamy mixture.

04 - To the creamy Egg and Butter mixture, gradually add in your Milk. Keep stirring until it all comes together into a smooth, homogeneous mixture.

05 - Now it's time to merge the dry and wet ingredients. Gradually add the Flour mixture (from STEP 02) into the Butter mixture (from STEP 04). Stir until the batter is just combined. Avoid overmixing as this could lead to tough waffles.

06 - Now that your Waffle Iron is preheated, give it a good spray with Nonstick Cooking Spray.

07 - Pour your ready Waffle Batter onto the hot iron. The amount you'll need will depend on your waffle iron's size. Close the iron and let it cook until your Waffle is a beautiful golden brown.


08 - FOR THE SAUCE: While your Waffles are cooking, you can prepare the Sauce. In a separate Bowl, combine your softened Butter, Confectioners' Sugar, Vanilla Extract, and Milk. Stir these together until it forms a stiff but smooth Sauce. Set this aside for now.

09 - Once your waffles are cooked to your liking, serve them hot, topped with a generous amount of your homemade Sauce. Enjoy your delicious homemade Chocolate Waffles!

Photo: Uncut Recipes

Notes:

Measuring Ingredients: Since the measurements are quite precise, using a kitchen scale to measure your ingredients would be the best approach to ensure accuracy.

Combining Dry and Wet Mixtures: It's important not to overmix the batter when you combine the dry and wet mixtures. Overmixing can result in tough waffles. Just stir until everything is just combined.

Sauce Consistency: If your sauce is too thick or too thin, you can adjust it. If it's too thick, add a little more Milk. If it's too thin, add a bit more Confectioners' Sugar.

Serving and Storing: Serve the waffles hot with the sauce for the best experience. If you have any leftover waffles, let them cool completely, then store in an airtight container. You can reheat them in a toaster or oven.

Storing the Sauce: For the sauce, you can store it in the refrigerator in a sealed container for up to a week. Just give it a good stir before using again.

Freezing Batter: You can freeze waffle batter for later use. If you decide to do this, transfer the batter to a freezer-safe container or bag, leaving a little space at the top as the batter may expand as it freezes. When you're ready to use it, let it thaw overnight in the refrigerator. Give it a quick stir before using.

Freezing Cooked Waffles: Cooked waffles also freeze very well! Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2 months. To reheat, you can pop them in the toaster or oven straight from the freezer.

---

---

Written by: Uncut Recipes

Disclaimer

---

---