Dark Chocolate Waffles With White Chocolate Custard Sauce And Chocolate Espresso Whipped Cream Food

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DARK CHOCOLATE WAFFLES



Dark Chocolate Waffles image

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.

Yield 6 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
1/2 cup olive oil
1 teaspoon vanilla extract
6 ounces bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
1 Unsalted butter
1 pure maple syrup

Steps:

  • Preheat oven to 250°F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
  • Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
  • Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
  • Serve waffles with butter and syrup.
  • DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

DARK CHOCOLATE WAFFLES WITH RASPBERRIES AND COCONUT WHIPPED CREAM



Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream image

Provided by Catherine McCord

Categories     main-dish

Time 35m

Yield 6 waffles

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups oat milk, almond milk, soy milk or other nondairy beverage
1/3 cup coconut oil, at room temperature
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
One 13.5-ounce can full-fat coconut milk, refrigerated overnight (do not shake the can)
1 teaspoon confectioners' sugar
Raspberries, for serving

Steps:

  • Preheat a waffle iron according to manufacturer's directions.
  • Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate large bowl whisk the eggs, milk, oil and vanilla together. Add the dry ingredients to the wet and stir just until combined. Stir in the chocolate chips.
  • Pour about 1/2 cup batter into the waffle iron and cook according to manufacturer's directions, about 5 minutes. Repeat with the remaining batter, making about 6 waffles.
  • Meanwhile, open the can of coconut milk and spoon off the thick coconut cream (about 2/3 of the can will be cream), leaving the thin coconut water in the can; save the coconut water for another use or discard it. Place the coconut cream and confectioners' sugar in the bowl of a mixer and beat until soft peaks form, about 1 minute.
  • Top each waffle with a scoop of coconut whipped cream and some raspberries and serve.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM



Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1 1/2 cups half-and-half
1/2 vanilla bean, split lengthwise, seeds scraped
4 large egg yolks
2 tablespoons granulated sugar
3 ounces best-quality white chocolate, finely chopped
1 1/2 cups heavy cream
1/4 cup crushed cacao nibs
2 tablespoons crushed espresso beans
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 tablespoons confectioners' sugar, plus more for serving
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, separated
1/4 cup lightly packed brown sugar
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for the waffle iron
3 ounces bittersweet chocolate, finely chopped
1 pint strawberries, quartered

Steps:

  • For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
  • Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
  • For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
  • For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
  • Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
  • Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

DOUBLE-CHOCOLATE WAFFLES



Double-Chocolate Waffles image

I enjoy waffles,and I enjoy chocolate.This recipe I found in "First for Women" magazine several years ago. I have made this recipe but I did not add the miniature chocolate chips. You have to watch that the waffles do not burn.

Provided by Shar-on

Categories     Breakfast

Time 35m

Yield 8 waffles

Number Of Ingredients 11

1 tablespoon butter
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/2 teaspoon vanilla
1/4 cup miniature chocolate chip
ice cream or chocolate syrup

Steps:

  • Preheat your waffle iron.
  • Melt butter.
  • Combine flour, cocoa, sugar, baking powder and salt.
  • Separate egg and beat yolk with milk and vanilla.
  • Stir milk mixture and melted butter in to flour mixture until dry ingredients are well-moistened- batter may be slightly lumpy.
  • Stir in chocolate chips.
  • Beat egg white until it holds stiff peaks.
  • Gently fold into batter.
  • Pour batter onto waffle irion using about 1/2 cup for two 4" waffles.
  • Bake until crisp and browned.
  • Serve with whipped cream and fruit or ice cream and chocolate sauce.

Nutrition Facts : Calories 136.4, Fat 5, SaturatedFat 2.8, Cholesterol 30.3, Sodium 175, Carbohydrate 21.6, Fiber 1.5, Sugar 9.3, Protein 3.5

BETTER THAN BEST WAFFLES WITH WHITE CHOCOLATE



Better Than Best Waffles With White Chocolate image

I got this recipe from my sister-in-law after her quest for the perfect waffle. She has ended her search for now. She has an expensive professional waffle iron. I have a $20 cheapo and they turn out just as great. Everyone should try this, especially if they think their waffle iron makes only bad waffles. You will be surprised. I do tend to leave my waffles on the iron about 40 seconds more after the ready light goes on, only because I like them a bit browner.

Provided by Joanne 6

Categories     Breakfast

Time 30m

Yield 4 waffles, 4 serving(s)

Number Of Ingredients 9

1 egg, separated and room temperature
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
2/3 cup milk
2 teaspoons vanilla
4 tablespoons butter, melted and cooled
1/3 cup white chocolate chips

Steps:

  • Beat egg whites in a small bowl until stiff; set aside.
  • Sift together dry ingredients.
  • Combine egg yolk, milk, butter and vanilla in a separate bowl. Add mixture to dry ingredients and mix until just blended.
  • Add white chips and egg white. Fold in till just mixed. Do not overmix batter.
  • Use griddle according to directions.

Nutrition Facts : Calories 355.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 91.1, Sodium 296.2, Carbohydrate 37.9, Fiber 0.8, Sugar 12, Protein 7.1

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM



Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream image

Categories     Liqueur     Chocolate     Dessert     Bake     Valentine's Day     Orange     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 17

For the souffle:
1/4 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 egg yolks
1 tablespoon Cointreau or other orange liquer
1 teaspoon grated orange peel
Sugar
3 egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
Powdered sugar
For the whipped cream:
1 ounce imported white chocolate
1/2 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 tablespoon Cointreau or other orange liquer

Steps:

  • To make the souffle:
  • Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
  • Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
  • Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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