Wow! Look at that! I actually got my act together enough to post a recipe ON TIME! It must be all the gorgeous spring weather inspiring me.
I discovered this recipe entirely by accident. My younger daughter, Nora, requested waffles for her birthday breakfast – I always bring the kids breakfast in bed, and usually I make face pancakes. But she wanted waffles because I hadn’t made them in ages. Well, there’s a reason for that. They’re messy, they take forever to cook in the waffle iron, and they’re just annoying.
But necessity is the mother of invention. Dutifully, I dug out the waffle iron that morning at dawn, and then I went looking for the recipe book that came with it. No dice. I have absolutely no idea where it went. So I went to my go-to source for new recipes, The Joy of Cooking, which has several waffle recipes. And lo, I discovered that I had only one egg, which sharply limited what I could do. Most of the recipes were too complicated to easily cut down. All except the very last actual waffle recipe (I do not count French Toast Waffles, which is just french toast made on a waffle iron, I kid you not).
Chocolate waffles is a relatively simple recipe that does not require much in the way of exotic ingredients, nor many eggs. The original recipe calls for cake flour, which I completely ignored and used King Arthur all-purpose white flour instead. The results were surprisingly excellent. The batter becomes thick and foamy, almost like merengue, which makes for wonderfully light waffles. The flavor is rich and satisfying. The original recipe states, “Delectable with ice cream,” and I wholeheartedly agree, but for breakfast, I served them with warm raspberry sauce and whipped cream. For the face waffle, I used apple slices for the eyes and mouth and fried ham for the hair (bacon also works well, but that was a little too much multitasking at that hour of the morning).
The one downside to these waffles is that they dry out very quickly and get rather hard, so make sure to store any leftovers in air tight containers as soon as you’re done stuffing yourself. In my next attempt, I may try adding applesauce to improve the moisture level. I originally made a half-batch of this recipe, then made a triple batch a few days later to bring in to Nora’s class, and I had no trouble with either adjustment, other than that tripling the recipe was complete overkill, and we are still swimming in leftover chocolate waffles.
I’ve altered the recipe to make use of modern tools such as a microwave, which makes it considerably easier. The original recipe considers the cinnamon and nutmeg optional, but I think they’re essential to the rich, delicious flavor.
- 1/2 cup butter
- 2 oz unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 2 teaspoons double-acting baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
Place the butter and unsweetened chocolate in a microwave safe bowl and melt on 100% power for 1-2 minutes. If you put the chocolate on top, this will prevent the butter from splattering all over your microwave. Stir the butter and chocolate together until all ingredients are thoroughly melted. Add sugar and beat in well. Add eggs and beat in well. Stir in vanilla.
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Add to the egg batter in batches alternately with the milk, combining thoroughly until no lumps of flour remain. The batter should be fairly stiff, resembling merengue. If too stiff to spread easily, add a little more milk.
Ladle sparingly onto a hot waffle iron. This batter rises a LOT, so try to just barely cover the iron. Otherwise, you’ll have batter overflowing the sides. Follow the directions for your waffle iron, but note that this batter cooks quickly (about twice as fast as Belgian waffles in my experience), so keep a close eye on them. Makes about 6 waffles, depending on the size of your iron.