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Chocolate Belgian Waffles

Strawberry Parfait

Cinnamon-Chocolate Shortbread

Chocolate-Stuffed French Toast



Chocolate Belgian Waffles

Tips:Great 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 chocolate, chopped
  • 1/2 c. heavy cream
  • 6 Tbsp. unsalted butter, cut into pats
  • 1/4 c. light corn syrup
  • 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.)

Chocolate Belgian Waffles:

  • 2 squares (2 ozs.) bittersweet chocolate, chopped
  • 2 squares (2 ozs.) unsweetened chocolate, chopped
  • 2/3 c. heavy cream
  • 2 eggs, graded "large", separated (preferably at room temperature)
  • 3/4 c. + 2 Tbsp. milk
  • 2 c. cake flour
  • 1/2 c. + 2 Tbsp. sugar
  • 2 tsp. baking powder
  • Pinch salt

For serving:

  • Lightly sweetened whipped cream and/or slightly softened vanilla ice cream
  • or frozen yogurt
  • Raspberries 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, stirring occasionally.

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.

Follow manufacturer's directions for making waffles. My waffle maker uses a well-rounded half-cup of batter for each double waffle.

Serve waffles 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

© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.


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