Chocolate Belgian waffles(Read article summary)
Crispy on the outside and satisfyingly chocolate-y on the inside.
Eat. Run. Read.
As a kid I took my waffles with a chocolate chip in each divot andÂ drowningÂ in syrup. My sisterÂ was/is the familyâ€™s designated wafflemaker â€“ most weekend mornings she could be found presiding over the iron, a double batch of batter in the bowl beside her, making waffles for the week.Â
Alas, this sister is far far away in California, but luckily I have another friend nearby to provide for my waffle needs whoÂ took waffles to a whole new level recently. She by-passed the chocolate chip distribution step entirely and just made straight upÂ Chocolate Belgian Waffles.Â
Theyâ€™re crispy on the outside and satisfyingly chocolate-y on the inside. Surprisingly these waffles arenâ€™t overly decadent. Chocolatey? Yes. But not too sweet orÂ tooÂ rich. We ate them with butter, syrup, and strawberries. Delish!Â
Notes before you begin:
- The special ingredients (pearl sugar and Hi-maize) are totally worth it
- I did add espresso powder.
- Substitute for Dutch-process cocoa: 1/2 cup regular cocoa powder with a bit under 3/8 of a teaspoon baking soda (the ratio is 3 tablespoons cocoa to 1/8 teaspoon baking soda, 1/2 cup is 8 tablespoons and not 9Â tablespoons).
- The batter has to sit for an hour!
- Make a full batch and keep them in a 200 degree F. oven until you're ready to serve.
Chocolate Belgian WafflesÂ
Hands-on time:Â 30-40 minutes
Total time:Â 1 hrs 45 minutes
Yield:Â eight 7-inch to 8-inch round or heart-shaped waffles
1/4 cup granulated sugar
2-1/4teaspoons instant yeast
1/4 cup unbleached all-purpose flourÂ
1 cup unbleached all-purpose flour
1/4 cupÂ Hi-maize FiberÂ or unbleached all-purpose flour*
1/2 cupÂ Double-Dutch Dark CocoaÂ or Dutch-process cocoa
1 teaspoon espresso optional
1/8 teaspoon salt
3 large eggs
1/2 cup (8 tablespoons) unsalted butter, melted
1-1/2 teaspoons vanilla extractÂ
2/3 cup (4 ounces) semi-sweet mini chocolate chips or coarsely chopped chocolate chips
1/4 cupÂ pearl sugar, optional*
*Using flour instead of Hi-maize and omitting the pearl sugar will yield a less-crisp waffle.
Stir together the starter ingredients, and let rest, uncovered, for 15 minutes.
Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl.Â
When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition.
Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine.Â Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time.Â Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron.
Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here.Â Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired.Â
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