Dark Chocolate Waffles

Dark Chocolate Waffles Recipe

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

Ingredients

  • 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
  • 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

Directions

  • 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.
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Testers Choice

Testers Choice
Testers Choice
Adrienne Lee

Apr 23, 2005

This recipe is great. In fact, my daughter said that it's definitely a recipe I should make again. What makes this recipe is the combination of chocolate and chocolate chips. What I also liked is that the recipe is easy to make and comes together fairly quickly. I made this recipe twice and I think it works slightly differently for a regular waffle iron and for a deep waffle iron. I think these work best with a shallower waffle iron. If you don't have a shallow iron, then you might want to make a few adjustments. The deep iron aspect means that these were quite a bit softer. What might work better would be to turn up the waffle iron. You probably also want to keep them warm in a convection oven, which might actually help crisp them. Though the recipe doesn't specify this, closing the waffle iron briefly after sprinkling the waffles with the confectioners' sugar created a little crustiness. It was a nice contrast. We drizzled a little caramel on the waffles and they were sublime.

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