Tuesday, February 15, 2011

Chocolate Waffles

For Valentine's Day, I made a lot of chocolatey goodies, requested by husband, I am starting to think my diet and change of cooking is starting to get to him, he has been requesting sugar a lot lately. Anyways, I made these chocolate waffles for our special breakfast and both he and Lexi loved them. Chris told me it tasted like he was eating a brownie that I had cooked in the waffle iron. Lexi said it was fun to eat dessert for breakfast. I think it might have been sweet and chocolatey, huh? So, we served ours with buttermilk syrup, homemade whipped cream, and these absolutely delicious raspberries. Chris was in heaven and it was only 8:30 in the morning. I will definately make these again, and I think they would be an excellent dessert item too. So enjoy, and credit goes to Alton Brown from the Food Network.

7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions. (To get it crispy on the outside and warm and soft on the inside, crank up your waffle iron to high heat).

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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