Dark Chocolate Waffles With Coconut Maple Butter Recipes

COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA

Steps:

• For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
• For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
• Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

COCONUT CHOCOLATE CHIP WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
• Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

DARK CHOCOLATE WAFFLES WITH RASPBERRIES AND COCONUT WHIPPED CREAM

Steps:

• Preheat a waffle iron according to manufacturer's directions.
• Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate large bowl whisk the eggs, milk, oil and vanilla together. Add the dry ingredients to the wet and stir just until combined. Stir in the chocolate chips.
• Pour about 1/2 cup batter into the waffle iron and cook according to manufacturer's directions, about 5 minutes. Repeat with the remaining batter, making about 6 waffles.
• Meanwhile, open the can of coconut milk and spoon off the thick coconut cream (about 2/3 of the can will be cream), leaving the thin coconut water in the can; save the coconut water for another use or discard it. Place the coconut cream and confectioners' sugar in the bowl of a mixer and beat until soft peaks form, about 1 minute.
• Top each waffle with a scoop of coconut whipped cream and some raspberries and serve.

DARK CHOCOLATE WAFFLES

Steps:

• Preheat oven to 250°F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
• Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
• Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
• Serve waffles with butter and syrup.
• DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

COCONUT WAFFLES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping., To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. , Serve with chocolate topping and whipped cream.

DARK CHOCOLATE WAFFLES

Steps:

• Preheat oven to 250°.
• Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl.
• Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
• Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate. DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
• Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
• Serve waffles with butter and syrup.

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.

DARK CHOCOLATE WAFFLES WITH COCONUT-MAPLE BUTTER

Steps:

• Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside.
• In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda.
• Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined.
• Beat egg white to soft peaks in a separate bowl.
• Fold in the egg white into the batter.
• Fold in the chocolate chips.
• Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes.
• Serve waffles with coconut butter.