Cocoa powder transforms waffle batter in a deep, dark, and enchanted way, making a fine dessert of these dark chocolate waffles—delicious served warm with a pour of hot fudge sauce, a cold and creamy scoop of vanilla ice cream, or a swirl of whipped cream. Once you’ve lingered over these, you may forget about making plain waffles ever again.–Lisa Yockelson
LC Breakfast For Dessert Note
We don’t think breakfast for dessert is such a terrible thing. Not when breakfast constitutes this chocolate waffles recipe.
Dark Chocolate Waffles Recipe
- Quick Glance
- 25 M
- 25 M
- Makes 5 Belgian-style waffles
- 1 1/2 cups bleached all-purpose flour
- 2/3 cup plus 2 tablespoons unsweetened alkalized cocoa powder
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 9 tablespoons unsalted butter, melted and cooled to tepid
- 3 large eggs
- 1/3 cup plus 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1 1/3 cups milk
- 3/4 cup miniature semisweet chocolate chips
- Confectioners’ sugar, for sprinkling
- 1. Sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar into a bowl.
- 2. In another bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and milk.
- 3. Pour the egg mixture into the flour mixture, add the chocolate chips, and stir to form a batter, using a wooden spoon or a stand mixer fitted with the paddle attachment, mixing just until all the flour is absorbed. Be sure to scrape the bottom and sides of the bowl to thoroughly incorporate the dry ingredients.
- 4. Preheat a deep-pocketed waffle iron composed of two 4 1/2-inch squares (the entire grid section should measure about 4 1/2 by 9 inches) or a 5-interconnected-heart waffler maker.
- 5. Spoon 1/3 to 1/2 cup batter onto each square of the preheated waffle iron or spoon about 2/3 cup batter into the center of the single 5-heart waffler. Cook the waffles for about 1 1/2 to 2 minutes, or until completely cooked through and set. Lift the waffles onto warm serving plates.
- 6. Wait a moment before serving to allow the chunks of melted chocolate to cool slightly. Sprinkle the waffles with confectioners’ sugar and serve.
Hungry for more? Chow down on these:
- Orange Cinnamon Belgian Waffles with Dark Chocolate Hot Fudge from Desserts for Breakfast
- Chocolate Waffles a la Mode from Taste and Tell
- Liege Waffles from Leite's Culinaria
- Cornmeal and Oat Waffles from Leite's Culinaria
Dark Chocolate Waffles Recipe © 2005 Lisa Yockelson. Photo © 2005 Ben Fink. All rights reserved.
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