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Chocolate Belgian waffles

Crispy on the outside and satisfyingly chocolate-y on the inside.

By Eat. Run. Read. / April 19, 2012

A chocolate waffle for an especially sweet brunch delight.

Eat. Run. Read.

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As a kid I took my waffles with a chocolate chip in each divot and drowning in syrup. My sister was/is the family’s designated wafflemaker – most weekend mornings she could be found presiding over the iron, a double batch of batter in the bowl beside her, making waffles for the week. 

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Mollie Zapata lives in Boston, where she is a graduate student by day and bakes for her friends, roommates, and classmates by night. She balances her decadent baking creations with healthy "real" meals, and loves creative flavor combinations, epic layer cakes, and exploring new ingredients.  Mollie blogs at www.eatrunread.com.

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Alas, this sister is far far away in California, but luckily I have another friend nearby to provide for my waffle needs who took waffles to a whole new level recently. She by-passed the chocolate chip distribution step entirely and just made straight up Chocolate Belgian Waffles. 

They’re crispy on the outside and satisfyingly chocolate-y on the inside. Surprisingly these waffles aren’t overly decadent. Chocolatey? Yes. But not too sweet or too rich. We ate them with butter, syrup, and strawberries. Delish! 

Notes before you begin:

  • The special ingredients (pearl sugar and Hi-maize) are totally worth it
  • I did add espresso powder.
  • Substitute for Dutch-process cocoa: 1/2 cup regular cocoa powder with a bit under 3/8 of a teaspoon baking soda (the ratio is 3 tablespoons cocoa to 1/8 teaspoon baking soda, 1/2 cup is 8 tablespoons and not 9 tablespoons).
  • The batter has to sit for an hour!
  • Make a full batch and keep them in a 200 degree F. oven until you're ready to serve.

Chocolate Belgian Waffles 

Recipe summary
Hands-on time: 30-40 minutes
Total time: 1 hrs 45 minutes
Yield: eight 7-inch to 8-inch round or heart-shaped waffles

Starter
1/4 cup granulated sugar
2-1/4teaspoons instant yeast
1/4 cup unbleached all-purpose flour 

 Batter
1 cup unbleached all-purpose flour
1/4 cup Hi-maize Fiber or unbleached all-purpose flour*
1/2 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon espresso optional
1/8 teaspoon salt
3 large eggs
1/2 cup (8 tablespoons) unsalted butter, melted
1-1/2 teaspoons vanilla extract 
2/3 cup (4 ounces) semi-sweet mini chocolate chips or coarsely chopped chocolate chips
1/4 cup pearl sugar, optional*

*Using flour instead of Hi-maize and omitting the pearl sugar will yield a less-crisp waffle.

Stir together the starter ingredients, and let rest, uncovered, for 15 minutes.

Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl. 

When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition.

Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine. Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time. Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron.

Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here. Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired. 

Related post on Eat. Run. Read.: Pumpkin Pancakes

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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