- Course: Dessert, Main Course
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
The complementary duo of chocolate and coffee imparts a subtle mocha flavor to these elegant dessert waffles. They are sublime with the chocolate whipped cream and chocolate shavings, made by grating a bittersweet chocolate bar into fine shreds. As an alternative, top with coffee ice cream and hot fudge sauce.
CHOCOLATE WHIPPED CREAM
- ¾ cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons sugar
- 2 tablespoons orange liqueur or dark rum
- 2 cups all purpose flour
- 2/3 cup packed brown sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces bittersweet chocolate, plus extra for grating
- ½ cup strong coffee
- 6 tablespoons (¾ stick) unsalted butter
- 6 tablespoons espresso powder
- 4 large eggs, separated
- 1½ cups milk
To make the Chocolate Whipped Cream: In a bowl, whip the cream until soft peaks form and beat in the cocoa, sugar, and liqueur. Cover and refrigerate until needed or up to 2 days. This recipe yields about 1½ cups of whipped cream.
To make the waffles: Preheat a waffle iron. In a bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. In a small pan over simmering water, combine the chocolate, coffee, butter, and espresso powder, and stir until melted and blended. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, milk, and chocolate mixture. Add the milk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batterTop each waffle with a spoonful of the Chocolate Whipped Cream and grate some chocolate over the top.
© 2004 Lou Seibert Pappas