Decadent breakfast, thank you! These Chocolate Waffles were all about the whipped cream. I still had a container of chocolate and amaretto whipped, heavy cream in my refrigerator left over from filled pastry horns I had made for a recent Sunday brunch (recipe HERE). Chocolate waffles have been on my radar for a while now, and the remaining Chocolate-Amaretto Cream seemed like the perfect partner... along with a sprinkling of fresh raspberries and toasted almonds. Serving these waffles as dessert with scoops of ice cream (coffee or pistachio?) and a drizzle of chocolate sauce also sounds pretty good to me.
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons sugar
• 4 tablespoons unsalted butter
• 2 ounces unsweetened chocolate
• 1/2 teaspoon espresso powder
• 2 large eggs
• 1 1/2 cup milk
1. Sift the flour; measure; add baking powder, salt and sugar; sift again.
2. Melt together the butter and unsweetened chocolate, either in a microwave or on top of the stove. Stir in the espresso powder.
3. Separate the egg yolks from the whites. In a medium-size bowl, beat the whites until peaks form (stiff but not dry); set aside. In another bowl, beat the egg yolks with the milk; pour into the flour mixture, followed by the melted butter and chocolate. Stir mixture just until the dry ingredients are moistened. Fold in the reserved egg whites.
4. Ladle the batter into a greased waffle iron. Bake for approximately 3 1/2 minutes. Serve with whipped cream, berries, and toasted, sliced almonds.
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