These dark chocolate waffles, made with cocoa, chocolate chips, and sour cream, can be breakfast or dessert (or a snack), it’s up to you. Hot fudge sauce and ice cream are optional but highly recommended.
Dark Chocolate Waffles
- Quick Glance
- Quick Glance
- 25 M
- 25 M
- Makes 5 Belgian-style waffles
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and milk.
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.
Preheat your waffle maker, whether it’s a Belgian 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 or just a plain old-fashioned waffle maker you inherited from your parents’ basement.
Spoon 1/3 to 1/2 cup batter onto each square of your preheated waffle iron or spoon about 2/3 cup batter into the center of the single 5-heart waffler. Cook the waffles until completely cooked through and set, 1 1/2 to 4 minutes, depending on the waffle maker you’re using. The thicker the waffle, the longer the cooking time. Lift the waffles onto warm plates.
Wait a moment before serving to allow the chunks of melted chocolate to cool slightly. Sprinkle the waffles with confectioners’ sugar and if desired, drizzle it with hot fudge sauce and/or smother it with scoops of vanilla ice cream.
Recipe Testers' Reviews
This is one of the best dessert brunch items I've ever made! We make buttermilk waffles on a weekly basis so I decided to switch things up this morning for a "waffle weekend" party for 12 and try these. No one was disappointed!
They took about 30 minutes to put together while talking to friends, so probably faster if making solo. I would recommend to warm the eggs to room temperature and allow enough time for the melted butter to really cool so as to avoid curdling the mixture. I sprayed the waffle iron with nonstick canola spray to avoid sticking and was glad that I did. I have a Breville 4-square waffle maker and it took about 1/2 cup batter to fill each square. At altitude (5400 feet), they took 2 1/2 to 3 minutes to fully cook through.
We all agreed that these were best served without syrup but with plain Greek Yogurt. YUM!
My son was given a waffle maker for Christmas that was still in the box when I saw this recipe so I was so excited to give his gift a test run while testing this recipe! It's a little single waffle maker, so not exactly what this recipe calls for, but we still wanted to give it a try. These would be fun for a breakfast or a dessert—and with simple ingredients and so easy to put together.
I had all the ingredients on hand so we mixed the waffle batter together in a matter of minutes. So easy. I used a mixer but seeing how thin the batter is, it would have been easy to mix with a wooden spoon, too. The batter looked much thinner than I expected. One minute and 45 seconds was perfect. The first few we ate just like they came out from the waffle iron—almost like cake with a tiny crunch to the exterior.
After everyone had tasted them, we made several that we topped with fruit and fresh whipped cream. They will be perfect for the evenings we have nothing sweet in the house and want a quick but delectable treat!