Chocolate Belgian Waffles
for a leisurely brunch or special dessert--for Mother's Day, perhaps.
Make the Topping first; you can even make it several days in advance.
You'll need a Belgian waffle maker; mine is an electric model,
made by Salton, with a nonstick surface, that makes one double
waffle at a time (each half is about 4-1/2" by 4"). If you can't
get bittersweet chocolate, use a good semisweet. Try sandwiching
vanilla ice cream between the halves of a double waffle--pour
on the Topping, then garnish with whipped cream and fresh berries!
- 9 ozs. bittersweet
- 1/2 c. heavy
- 6 Tbsp. unsalted
butter, cut into pats
- 1/4 c. light
- Pinch salt
- 2 tsp. vanilla
In medium heatproof
bowl, combine all ingredients except vanilla. Place over simmering
water on low heat; whisk often until melted and smooth. Remove
from heat and hot water; whisk in vanilla. (Alternatively, use
a medium microwaveable bowl. Microwave at 50% (medium) power for
1 minute. Stir well. Microwave at 50% (medium) power for short
intervals, stirring well between each, until topping is smooth.
Stir in vanilla.) Cool briefly. If not using immediately, chill.
Store in refrigerator. Serve warm.
Generous 2 cups
To reheat: Heat
only as much topping as you'll need. Scrape cold topping into
heatproof bowl. Set over simmering water on low heat, stirring
often until melted, smooth, and warm. (Alternatively, heat topping
in microwaveable bowl at 50% (medium) power for short intervals,
stirring after each, until melted and warm.)
- 2 squares (2
ozs.) bittersweet chocolate, chopped
- 2 squares (2
ozs.) unsweetened chocolate, chopped
- 2/3 c. heavy
- 2 eggs, graded
"large", separated (preferably at room temperature)
- 3/4 c. + 2 Tbsp.
- 2 c. cake flour
- 1/2 c. + 2 Tbsp.
- 2 tsp. baking
- Pinch salt
- Lightly sweetened
whipped cream and/or slightly softened vanilla ice cream
- or frozen yogurt
or sliced, sweetened strawberries
- Warm Topping
(see above recipe)
In small, heatproof
bowl, combine chopped chocolates and heavy cream. Place over simmering
water on low heat. Whisk often until almost melted. Remove from
heat and hot water; whisk until smooth. Cool to room temperature,
In small bowl,
beat egg yolks with milk until well-combined. Set aside. Into
medium bowl, sift cake flour, sugar, baking powder, and salt.
When chocolate mixture has cooled to room temperature, add to
dry ingredients along with yolk-milk mixture. Whisk just until
blended (a few small lumps are OK).
If required, begin
preheating waffle maker now. While it heats, in clean small bowl
with clean beaters, beat egg whites at high speed just to stiff
peaks. Gently fold into batter only until no white streaks show.
directions for making waffles. My waffle maker uses a well-rounded
half-cup of batter for each double waffle.
hot with warmed topping, your choice of lightly sweetened whipped
cream and/or good vanilla ice cream or frozen yogurt, and berries.
8 double waffles
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