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waffles pastries in a plate

Chocolate Waffles Recipe

Chocolate waffles, tender and crispy on the outside and light and airy on the inside.

Course Breakfast
Cuisine American, European
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 waffles
Author One Sarcastic Baker

Ingredients

  • 1/2 Cup Unsweetened cocoa powder (50g/2oz)
  • 1/3 Cup Chopped semi-sweet dark chocolate (60g/2oz)
  • 1 1/2 Cup Milk (360ml/12floz)
  • 2 Large Egg yolks
  • 1/4 Cup Vegetable oil (50ml/2floz)
  • 1 1/4 Cup All-purpose flour (150g/5oz)
  • 2 teaspoons Baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup Sugar (100g/3.5oz)
  • 4 Large Egg whites

Instructions

  1. Place the cocoa powder and chopped chocolate in a large bowl.

  2. Bring the milk to a simmer, pour it over the chocolates, then use a whisk to stir until the chocolate is completely melted.

  3. Mix in the oil, followed by the egg yolks.

  4. Sift together the flour, baking powder, salt, and sugar in a separate bowl. Add it to the chocolate mixture and mix to blend. Do not over-mix.

  5. Whip the egg whites in a separate large bowl, then whip until a thick opaque meringue forms.

  6. Fold in the meringue.

  7. Pour one cup over a medium-heat warmed waffle maker, and cook for 3 minutes on each side.

Recipe Notes

  • Here are the Scharffen Berger products I used: Unsweetened cocoa powder, 62% semi-sweet dark chocolate, and 55% dark milk chocolate with maple sugar chunks. 
  • Make sure the eggs and egg white are at room temperature.
  • Chocolate chips might deflate the mix and sink to the bottom, so sprinkle them after you pour the batter (like pancakes).
  • To avoid making the meringue, mix two large whole eggs plus one egg white after adding the vegetable oil.
  • The waffles are ready when they feel slightly crisp when you touch them with your fingers. 
  • To make chocolate pancakes, use one cup of room-temperature milk and two large eggs.