Chocolate Belgian Waffle Recipe
Chocolate Belgian Waffle Recipe
The waffle is a cake-like breakfast bread made out of batter. The
batter is usually a mixture of sugar, oil, flour, eggs and milk poured
into a iron that has designs in it and no, we are not talking about the
average flat iron that we use on clothes. The iron used in baking
waffles generally has a honeycomb like design in it and can be bought
in numerous shapes. Some are heart-shaped, cone-shaped or even shaped
like a cloud. The common waffle iron has the distinctive crisscross
pattern. The pattern is the result of the elevated divisions on the
There are a large number of types of waffles. There are the light,
crisp waffles; the waffles that are like apple pie that smells and
tastes like the real apple pie; cinnamon waffles; the light and softy
chocolate chip and butter milk waffles that are so fluffy and light;
the cornmeal waffles that has a light and crunchy texture; the
gingerbread waffles poured with a chocolate sauce; the crispy maple
walnut waffle that has a full maple flavor within but the outer part is
super crispy and of course who can forget the famous Belgian waffle.
Most if not all of this are best served topped with butter, syrup or
even fruits like raspberries or strawberries. And due to the insistent
demand for Belgian waffles, below is a recipe of a chocolate Belgian
For the Topping:
18 Ounces of dark chocolate, chopped up
1 Cup of heavy cream
12 Tablespoons of butter (unsalted) cut into cubes
1/2 Cup of corn syrup (light)
2 pinches of salt
4 Teaspoons of vanilla
Throw in all the ingredients except for vanilla. Then mix everything
in. Place over boiling water on a low heat; whip until melted and soft.
Remove from high temperature and boiling water; beat with vanilla in a
whisking manner. Place in a ceramic bowl them microwave at moderate
power for a minute. Then fold the ingredients very well until very
smooth. Then microwave for twenty minutes then stir well until the
topping is silky soft. Chill for a moment. If you are not going to use
it immediately, store it in the refrigerator. It is best served when
For the waffles:
4 squares or 4 ounces of dark chocolate, chopped up
4 squares or 4 ounces of unsweetened chocolate, chopped up
4/6 cups of heavy cream
4 pieces of large eggs (Large, at room temperature)
6/8 cups plus 4 tablespoons of milk
4 cups of cake flour
1 cup plus 4 tablespoons of sugar
4 teaspoons of baking powder
1 pinch of salt
In a little heatproof bowl, mix chopped chocolates with heavy cream.
Put over boiling water on a low heat. Whip until almost thawed out.
Remove from high temperature and boiling water. Beat until soft. Then
cool by stirring the batter occasionally until room temperature.
In a medium sized bowl, beat the egg yolks and milk until well-mixed.
Set aside. Sift the sugar, cake flour, salt and baking powder into a
medium-sized bowl. When the chocolate mixture is at room temperature,
add now the dry ingredients together with the egg yolk and milk
mixture. Fold until blended, should a few lumps appear just ignore.
Preheat the waffle maker. While the waffle maker heats, you may start
cleaning a small bowl with a clean beater, beat the egg whites on high
speed to stiffen the peaks. Tenderly fold into the batter until there
the white streaks disappears.
Then follow the manufacturer’s instructions for cooking waffles because
waffle makers vary from the amount of batter you are going to put on