I’ve got three words for you that are going to revolutionize the way that you think about decadent breakfasts: dark chocolate waffles. A traditional styled recipe, rich, fluffy and the perfect texture and not too sweet. With homemade whipped cream (whipping cream, vanilla and icing sugar) they’re like a delicious whoopie pie turned into breakfast.
Dark Chocolate Waffles
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Combine flour, brown sugar, baking powder, cocoa, salt and baking soda. Whisk together the dry ingredients.
Separate three eggs, adding the yolks to the center of the dry ingredients, with 2 cups of buttermilk, vanilla extract and oil. Combine ingredients together until just mixed.
Whisk three egg whites (I used the mixer) until stiff peaks are formed and fold into the batter. Melt the bittersweet chocolate, and fold into the batter.
Preheat the waffle iron, or refrigerate batter for up to four hours and cook according to waffle maker directions. Keep warm on a wire rack inside of the oven (heated to 250 degrees).