Recipe for Dark Chocolate Waffles! Pair with fresh berries and whipped cream for a decadent Valentine’s Day breakfast or brunch.
These Dark Chocolate Waffles are definitely on the indulgent side with a more cake or brownie-like consistency. Pair simply with fresh berries and whipped cream or even some chocolate sauce, strawberry preserves, cacao nibs, or chocolate sprinkles.
When mixing, I melted the bittersweet/dark chocolate to easily spread it throughout the batter. It can also be finely chopped to create delicious little pockets of dark chocolate throughout the waffles.
If you want to serve all the waffles warm at once, preheat an oven to 250 degrees F and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
For a fun dessert, allow the waffles to cool and form them into ice cream sandwiches. They are especially delicious with strawberry ice cream and chocolate sprinkles. I learned the trick from Beach House Baking to beat the ice cream in a stand mixture to create a soft-serve consistency perfect for spreading over the waffles. After assembly, I placed the sandwiches back in the freezer until solid. For smaller servings, they can easily be sliced into wedges after freezing.
Dark Chocolate Waffles Recipe
Adapted from Sweetsugarbean, from Bon Appetit February 2014
Dark Chocolate Waffles
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs separated
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate finely chopped, or melted and slightly cooled
- Oil for brushing the waffle iron
- Strawberry preserves
- Whipped Cream
- Cacao nibs
- Chocolate sprinkles
Preheat the waffle iron to high heat.
In a large bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
Separate the eggs into yolks and whites. Beat the egg whites until stiff peaks form.
Mix the egg yolks, buttermilk, oil, butter, and vanilla extract into the dry ingredients. Gently fold in the stiff egg whites until just combined. Gently fold in the bittersweet chocolate.
Brush the heated waffle iron with oil. Add batter to the waffle iron, amount based on size of iron. Heat until cooked through and fluffy. Transfer to plate and repeat with remaining batter.
Serve immediately topped with whipped cream, strawberry preserves, cacao nibs, or your favorite toppings.