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Chocolate Waffles
The waffles go from breakfast to dinner. They can be served for dessert with chocolate sauce and ice cream, for breakfast/brunch with berries and whipped cream, or for a treat anytime with sliced ripe fruit and Greek yogurt. They are best served as just after they are cooked.
Serves 8 (makes eight 4- by 4-inch waffles)
Ingredients
- 6 tablespoons unsalted butter, cut into 6 pieces
- 3 ounces unsweetened chocolate (DAGOBA 100% Prima Materia or SCHARFFEN BERGER 99% Cacao), coarsely chopped*
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
Directions
Melt the butter with the chocolate in a heatproof bowl set over a saucepan of about 1 1/2-inches of nearly simmering water; whisking until smooth. Remove the bowl from the heat and let cool.
Preheat the waffle iron according to the manufacturer's instructions.
Whisk together the flour, baking powder, espresso powder, and salt in a large bowl. Whisk together the sugar, eggs, and milk in a medium bowl until smooth. Add the chocolate mixture to the sugar mixture and whisk until combined well. Whisk the chocolate mixture into the flour mixture until combined well.
When the waffle iron is ready, pour the batter into the center and spread to within 1-inch of the edges. Cover and bake for 3 minutes, do not lift the cover during cooking. Do not overcook, the batter burns quickly.
Transfer the waffle to a plate or store in a warm oven directly on an oven rack. Reheat the waffle iron and repeat with the remaining batter.
