CHOCOLATE Waffles. With whipped cream. And strawberries. That’s almost all you need to know. Intensely chocolate-y, ridiculously easy, and insanely delicious, this chocolate waffle recipe should be on your must make list. Perfect for dessert or an indulgent brunch, you need these in your life.
This past week has been a little rough and I’m feeling really behind right now. Plus I picked up a cold from somewhere (ahem, Stephen) and I’m moving reallllly slowly. Thankfully it’s Friday and the heat wave in Boston seems to be finally over (WOOT!). I’m hoping that means fall is right around the corner because I’m ready to bake! But chocolate waffles will more than do until I’m finally ready to turn on the oven.
If you have a waffle maker, you should really make these. The batter is super easy to mix up and then it’s just a matter of waiting for your waffle maker to heat up and cook. The original recipe suggests serving these with butter or maple syrup, but these are so dense that I think you really need the airiness of the whipped cream to balance it out. I’ve topped them with strawberries but bananas would also be delicious.
I mean, right?? I want them all. But in reality I think 1-2 square waffles would be the right amount for a serving, depending on whether you were serving these for brunch or dessert. Or you know, just make a giant stack and dig in. You deserve it.
Makes: 3-6 servings
- 1⅓ cup all purpose flour
- ¼ cup plus 4 tsp unsweetened cocoa powder
- 2 TBSP plus 2 tsp light brown sugar
- ¾ tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp kosher salt
- 2 large eggs, separated
- 1⅓ cup buttermilk
- ¼ cup plus 4 tsp olive oil
- ¾ tsp vanilla extract
- 4 oz semisweet mini chocolate chips*
For the topping
- 1 ¼ cup heavy cream
- 1 cup strawberries, sliced
- 1 TBSP confectioners sugar
Whisk the dry ingredients together in a large bowl. Make a well in the center of the bowl and add the egg yolks, buttermilk, olive oil, and vanilla. Mix the wet ingredients together with a fork and then incorporate the dry ingredients. Mix until just combined.
In a separate bowl, whisk the egg whites by hand or with a mixer until they can hold soft peaks. Fold the egg whites and chocolate chips into the batter.
Cook waffles following the instructions on your waffle maker. I use this one, and I set mine to 3 ½ and they cooked perfectly. This made 6 individual squares on my waffle maker.
At this point you can individually wrap each waffle in plastic wrap and freeze in a freezer safe bag, or eat right away. If eating right away, you may want to keep the waffles in an oven preheated to 200 F so they stay warm while you whip the cream. Once ready to eat, whip the heavy cream and confectioners sugar in a medium bowl until it can hold stiff peaks. Top waffles with the cream and strawberries and add a drizzle of additional chocolate if desired.
Chocolate Waffles adapted from the Mast Brothers via Bon Appetit
*Feel free to use chopped semisweet chocolate instead of mini chips