Chocolate Waffles On A Stick Recipes

CHOCOLATE-STRAWBERRY WAFFLE BALL ON A STICK

Steps:

• Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
• Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
• Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.

EASY CHOCOLATE WAFFLE RECIPE

Steps:

• Preheat you waffle iron as directed.
• In a medium mixing bowl add the flour, cocoa powder, sugar, baking powder, and salt. Use a whisk to combine. Make a small well in the center of the dry ingredients.
• Add the eggs, oil, and milk to the well, and use the whisk to slowly combine the wet and dry ingredients. Stir well, until very few lumps remain.
• Pour the batter into your waffle iron according to manufacturers directions.
• When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
• Serve waffles hot with your favorite topping, such as buttermilk syrup, strawberries, and whipped cream.

CHOCOLATE WAFFLES

Steps:

• Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
• Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
• Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

CHOCOLATE WAFFLES II

Steps:

• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside.
• In a bowl, mix the butter and sugar. Add the eggs one at a time, beating well after each one. Stir in chocolate and vanilla. In a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until crisp.

CHOCOLATE-DIPPED WAFFLES

Steps:

• In a microwave, melt chips and shortening; stir until smooth. Cut each waffle into 4 wedges. Dip point of each into chocolate, covering about 1/2 in. on one side; allow excess to drip off. Place on waxed paper-lined baking sheet and garnish with sprinkles. Refrigerate until set.

CHOCOLATE WAFFLES

Steps:

• Heat waffle iron. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until melted; combine well. Remove from heat; whisk in the egg yolks, cream, and vanilla. Pour over the dry ingredients; stir briefly until just combined.
• In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 1/2 to 4 minutes at the waffle iron's lowest setting, until no steam emerges from the iron.
• Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Serve warm.

CHOCOLATE WAFFLES I

Steps:

• Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
• To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

CHOCOLATE WAFFLES ON A STICK

Steps:

• Melt chocolate chips and shortening over medium heat, stirring constantly. Toast waffles according to package directions. Cut waffles in half crosswise. Insert a wooden skewer into each piece. Dip waffles in chocolate to coat, allowing excess to drip back into pan. Place on a wax paper-lined baking sheet. Sprinkle with crushed Heath bar. Refrigerate until chocolate is set.