Chocolate Waffle Recipe
My husband Lulu has a sweet tooth, so I woke up early this morning and prepared a sweet breakfast. I made chocolate waffles, topped with kumquat whipped cream and strawberries. I served the waffles with a cup of soy milk. I placed everything on a tray and added a freshly picked rose from the garden. I knew Lulu was going to love it.
I'm sure you all know the saying "The way to a man's heart is through his stomach!" Well I might not say it enough how much I love seeing my husband happy. Nothing fills me with more joy that seeing his smile when I wake up in the morning. I might be wrong, but I think these little treats are part of the success of our 7 years of marriage.
Yields: 10 waffles2 eggs, at room temperature
1/3 cup granulated sugar
1-½ teaspoons pure vanilla powder (optional)
3 cups all-purpose flour
½ cup cocoa powder
2 teaspoons instant espresso coffee
4-½ teaspoons baking powder
1-½ teaspoons baking soda
3/4 teaspoon salt
3 cups whole milk
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons homemade kumquat syrup (or any other syrup)
½ cup maple syrup
2 cups strawberry fruit salad
2 tablespoons fresh mint leaves, for garnish (optional)
In a deep saucepan, melt the butter into the milk over very low heat. Remove from the heat as soon as the butter is melted. Add the instant coffee and stir well. Let the milk cool completely.
Preheat the waffle iron.
In a bowl, combine the flour, cocoa powder, ½ teaspoon salt, 1 teaspoon vanilla powder, baking powder and baking soda. Sift all the dry ingredients.
In two bowls, separate the yolks from the egg whites. In one bowl, whisk the egg yolks with 3 tablespoons of sugar with an electrical beater until it's thick and has a pale yellow color. In 3 stages, slowly add the flour, the buttered milk and other dry ingredients. Using a spatula, mix until the batter is uniform.
Thoroughly wash the mixer. For the egg-whites, add ¼ teaspoon salt and whisk until you get stiff peaks (don't over-mix or it will become grainy). The egg whites should stick right up. Add the rest of the sugar. Pour 1/3 of the egg white mixture into the waffle mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and gently fold the egg whites into the batter to get an airy batter.
Whip 1 cup of cold heavy cream with ½ teaspoon vanilla powder. Just make sure your handheld beater is clean prior to whipping the cream for best results. Add the kumquat syrup. Transfer to a small piping bag, then to a bowl and store in the refrigerator until ready to be served.
Pour about ½ cup of waffle batter into the center of the waffle maker. Do not overfill or it will spill ou the sides. Bake the waffle for about 4 minutes. Cut the waffle in 4 wedges.
Pipe the kumquat-flavored whipped cream, top with the strawberries. Drizzle with maple syrup and garnish with fresh mint.
Sifting dry ingredients helps get rid of lumps of flour and aerates the mixture when milk is added. The waffle won't be too dense.
I prefer waffles lightly sweetened but feel free to add up to ½ cup of sugar to your taste.
The secret to a light waffle is the beaten egg whites and the melted butter in milk. Be very gentle when folding the egg whites into the batter.
The addition of coffee really helps make the flavor of the cocoa more intense.
I buy pure vanilla powder at a local market. It's called the Milk Pail Market. The address is 2585 California Street, Mountain View, California.
I used Van Houten brand unsweetened cocoa powder that I brought back from our recent trip to Paris. You could use any other brands.
If you like a more intense chocolate flavor, you could add chocolate chips to the waffle batter.
You can stack the remaining waffles and place little squares of parchment paper between each waffle. Place all the waffles in a zip-top bag, then freeze them. You can store them up to 3 months in your freezer. Simply defrost them by toasting the waffles.
I use the regular round shape waffle maker. I'm not a big fan of the flip version. It gets messy and the result is just the same.
I flavored the whipped cream with concentrated kumquat I made last weekend with the fruits we just harvested from our garden.
An alternative to whipped cream and fruit is to dip the waffles in chocolate (recipe follows).
Making chocolate dip: In a small saucepan, place ¼ cup heavy cream. Bring to a near boil. Immediately add the cream to 2 ounces of semi-sweet baking chocolate and whisk until smooth. Add 1 tablespoon of butter. Keep warm. Quickly drizzle or dip the waffle into the chocolate dip. You can also dust a little powdered sugar over the chocolate or top with a little crème fraîche.
If you want to serve all the waffles at once, you can keep them in a 170°F oven to prevent them from getting soggy.Published By: on April 27, 2011.