Light and Crispy Chocolate Waffles
My Chocolate Waffles are everything a great waffle should be: light, crisp on the outside, and tender on the outside. They're deeply chocolatey without being overly sweet, making them the perfect excuse to pile on whipped cream, fresh berries, maple syrup or an extra drizzle of melted chocolate.
Servings 5 waffles
Ingredients
- 1/2 Cup (45g) Unsweetened cocoa powder
- 1/3 Cup (60g) Chopped semi-sweet dark chocolate
- 1 1/2 Cup (360ml) Whole Milk
- 2 Large Egg yolks at room temperature
- 1/4 Cup (60ml) Vegetable oil
- 1 1/4 Cup (150g) All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 Cup (100g) Sugar
- 4 Large Egg whites
Instructions
- Place the cocoa powder (45g) and chopped chocolate (60g) in a large bowl.
- Over your stovetop, bring the milk (360ml) to a simmer, pour it over the chocolates, then use a whisk to stir until the chocolate is completely melted.
- Mix in the oil (60ml), followed by the egg yolks (2).
- Sift together the flour (150g), baking powder (2 teaspoons), salt (1/2 teaspoon), and sugar (100g) in a separate bowl. Add it to the chocolate mixture and mix to blend.
- Whip the egg whites (4) in a separate large bowl until a thick opaque, stable meringue forms.
- Fold the meringue into the chocolate mixture.
- Pour one cup over a medium-heat warmed waffle maker, and cook for 3 minutes on each side.
Only mix until the flour is hydrated, a few lumps are ok.
Cool waffles over a wire rack to prevent them from sweating and losing their crispy texture.
Notes
- Make sure the eggs and egg white are at room temperature.
- Whole milk is best, but reduced milk is also a good option, as well as plant base milk. Do not use skim milk.
- To avoid making the meringue, mix two large whole eggs plus one egg white after adding the vegetable oil.
- To make chocolate pancakes, use one cup of room-temperature milk and two large eggs.