There is nothing like sitting down to a plate of warm waffles on a weekend morning.
Breakfast is one meal I do not skimp out on. Waffles, pancakes, crepes, toast, cereal- all more or less contain carbs, are sweet and don’t exactly fit into the healthy criteria.
Unless, of course, we’re having a slice of whole grain bread, toasted with avocados or unsweetened natural peanut butter, paired with fresh fruit and yoghurt- which I also find delicious mind you! That’s a few steps closer to healthy. But I will skip out on dessert, swap out brown for white rice more often than not and enjoy a veggie dinner, as long as my breakfast is fluffy, delicious and mouthwatering!
Which is exactly what these Belgian Chocolate Waffles are. Fluffy, light and filled with chocolate flavor- there couldn’t be a more perfect way to begin the day!
My love for waffles started when my family moved to Canada, when I was just a child. I was in second grade to be precise. Every weekend my sisters and I used to have Eggo waffles for breakfast. Just pop them into the toaster and sit down to a syrup soaked, chocolate chip filled stack of waffles with a generous slab of butter atop it, in just minutes.
Usually, my waffles would be drowning in maple syrup, but this time I opted for my Homemade Strawberry Jam to top off these waffles. Since I tend to make my jam a little chunky, I just had to blitz up a couple spoons of it to get a more syrup like texture.
I cannot begin to tell you how amazing these waffles are- just like having cake for breakfast! They are light and fluffy, not at all dense in any way, and smell absolutely heavenly!
I know I say this all the time, but they are so simple to put together! I’ve added a teaspoon of espresso powder to enhance or deepen the flavor of the chocolate. Just mix the dry ingredients in a bowl. Separate the eggs, add the yolks to the dry mixture and whip the whites till soft peaks form. Mix everything together and pour onto hot waffle iron. Voilà!
You’ll be enjoying a breakfast fit for a king/queen in just minutes!
The best part? If you’re making for just one and you’ve got some leftover batter, then cook the waffles. Let them cool completely on a cookie sheet or plate. Pop into a Ziploc bag and stick into the freezer. Next time you crave some waffles? Just pop it into the toaster on a medium to low setting and enjoy! It doesn’t have to be for breakfast. If you’re feeling decadent, then top with vanilla or chocolate ice cream and make it into a dessert!
This was the waffle I’d frozen for a couple days. It’s a little darker ’cause I forgot about it for a couple of seconds in the toaster and it sat there for a moment too long. But tasted delicious!
I was halfway through when I realised that if I’d just topped it with whipped cream, I’d have had a black forest waffle in front of me! Sounds delish, right?
But seriously, try it with whipped cream it just adds a whole other texture to the dish and is so good!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Fluffy Belgian Chocolate Waffles
Yield: 3 waffles
1/4 cup semi sweet chocolate chips
25 gms unsalted butter
1/2 cup all purpose flour
2 tbsp golden caster sugar*
1 tsp baking powder
1 1/2 tbsp cocoa powder
1 eggs, separated
1 tsp vanilla extract
1/2 tsp espresso/coffee powder
4-5 tbsp milk
Pinch of salt
*The amount of sugar you add will vary according to your taste. You can use granulated sugar in place of golden caster sugar.
- Melt the chocolate chips and butter together in a microwave oven in 15 second intervals, mixing between every interval. When the chocolate in nearly fully melted, mix until smooth.
- Separate the egg. Using an electric mixer, beat egg whites to soft peaks.
- Sift flour, add all the dry ingredients together except for coffee powder- : flour, baking powder, salt, cocoa powder and sugar.
- In a small bowl whisk together the egg yolk, vanilla extract and coffee powder. Add to the dry ingredients and mix well. Add milk, one tablespoon at a time, until you get a smooth batter with no lumps. Fold in the whipped egg whites until fully incorporated.
- Warm up the warm griddle. Pour the waffle batter and cook until done.