Dark Chocolate Waffles With White Chocolate Custard Sauce And Chocolate Espresso Whipped Cream Recipes

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.

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 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.

BETTER THAN BEST WAFFLES WITH WHITE CHOCOLATE

Steps:

• Beat egg whites in a small bowl until stiff; set aside.
• Sift together dry ingredients.
• Combine egg yolk, milk, butter and vanilla in a separate bowl. Add mixture to dry ingredients and mix until just blended.
• Add white chips and egg white. Fold in till just mixed. Do not overmix batter.
• Use griddle according to directions.

WHITE CHOCOLATE CUSTARD

Steps:

• Place chocolate in a medium heatproof bowl and set aside.
• Combine milk and cream in a medium saucepan and stir.
• over a medium heat until hot but do not allow the mixture to boil.
• Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture.
• Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens.
• Pour custard over the chopped chocolate and stir until chocolate is melted.
• Custard can be seved warm or cold.