Dark Chocolate Waffles
Dark Chocolate Batter:
1 1/2 cups bleached all-purpose flour
2/3 cup plus 2 tablespoons unsweetened alkalized cocoa powder
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup superfine sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted and cooled to tepid
3 large eggs
1/3 cup plus 2 tablespoons sour cream
2 teaspoons vanilla extract
1 1/3 cups milk
3/4 cup miniature semisweet chocolate chips
Confectioners’ sugar, for sprinkling over the waffles
Mix the batter: Sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar into a medium-size mixing bowl.
In another medium-size mixing bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and milk. Pour the whisked mixture over the sifted mixture, add the chocolate chips, and stir to form a batter, using a wooden spoon or flat paddle, mixing until the particles of flour are absorbed. Be sure to sweep the bottom and sides of the mixing bowl to thoroughly incorporate the dry ingredients.
Make the Waffles: Preheat a deep-dish waffle iron composed of two 4 1/2-inch squares (the entire grid section measures about 4 1/2 by 9 inches). Or, preheat a 5-interconnected-heart waffler.
Spoon 1/3 to 1/2 cup batter onto each square of the preheated deep-dish iron; spoon about 2/3 cup batter into the center of the single 5-heart waffler. Cook the waffles for about 1 1/2 to 2 minutes, or until completely cooked through and set. Lift waffles onto warm serving plates. The heart-shaped waffle can be served whole, or divided into individual hearts. Wait a moment before serving them to allow the chips to cool down. Sprinkle the waffle. with confectioners’ sugar and serve.
Makes 5 Belgian-style 2-sided waffles or about 10 heart-shaped waffles.
Source: from ChocolateChocolate, by Lisa Yockelson. Published by John Wiley & Sons, Inc. 2005