Chocolate Espresso Pizzelles Recipes

CHOCOLATE-ESPRESSO PIZELLES

Steps:

• Preheat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder. In a separate large bowl, whisk to combine Sugar In The Raw®, Stevia In The Raw® Bakers Bag and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
• Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.
• To make buttercream, begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.
• In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.
• While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
• Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.

CHOCOLATE-ESPRESSO PIZZELLES

Steps:

• Preheat pizzelle baker.
• Over a large bowl, sift to combine flour, cocoa and baking powder.
• In a separate large bowl, whisk to combine Sugar In The Raw, Stevia In The Raw and espresso powder.
• Whisk in eggs then butter and vanilla.
• Add flour mixture to wet ingredients and mix until just combined.
• Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker.
• Close the iron and cook until the timer light indicates - about 45 seconds.
• Cool on wire rack and repeat with remaining batter.
• To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl.
• Set aside.
• In a small saucepan whisk flour and milk over medium-low heat, stirring constantly until it thickens to a paste.
• Transfer to a bowl to cool completely to room temperature.
• Stir in vanilla-espresso mixture.
• While the mixture cools, using a stand or hand mixer cream the butter, Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes.
• Scrape down the sides throughout beating to ensure butter, sugar and stevia combine completely.
• Add the cooled milk mixture and beat an additional 5 minutes until cohesive.
• Arrange half the cookies on your countertop or work surface.
• Spread buttercream onto cookies and top with remaining half of cookies.

CHOCOLATE ALMOND PIZZELLES

Steps:

• Preheat pizzelle maker. Beat the first 4 ingredients until smooth. In another bowl, whisk together flour and baking powder; stir into egg mixture., Bake in pizzelle maker according to manufacturer's directions until golden brown. Cool completely on wire racks., In a microwave, melt chocolate chips and butter; stir until smooth. Stir in cocoa, water and extract until blended. Drizzle over pizzelles. Sprinkle with almonds; let stand until set. Store in airtight containers.

CHOCOLATE PIZZELLES

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.

CHOCOLATE CHIP AND CINNAMON PIZZELLES

Steps:

• Preheat the pizzelle iron to medium-high heat.
• Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips.
• Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature.
• Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes.

CHOCOLATE PIZZELLE

Steps:

• Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
• Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

CHOCOLATE PIZZELLE FROM KING ARTHUR

Steps:

• Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
• Add the cocoa and baking powder, again beating till smooth.
• Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
• Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
• To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.