Crispy chocolate waffles! The best thing that’s ever happened to your brunch spread. Crispy on the outside, tender on the inside, these chocolate waffles are lightly sweetened and are perfect to top with fresh fruit or syrup or maybe with a little bit (read: a lot) of each if you’re like me and can’t make up your mind about waffle toppings! But after much consideration, I’d have to say my favorite way to devour these chocolate waffles is with a generous dollop of freshly whipped cream and sliced strawberries. The combination of sweet, tart and creamy just can’t be beat! I’m sitting in the cutest coffee shop on a busy street corner in Toronto. The recent rain has left everything freshly cleaned with water droplets floating in the air leaving my hair a little more plumped than it was when I first arrived. A light breeze is sweeping through the coffee shop. I’ve decided the coffee consumption for today has exceeded its daily limit because I’ve had a mega-sized cup from Timmies this morning and am now sitting here nursing a warm matcha latte that just isn’t cutting it. Let’s be honest; matcha tea lattes taste a little like powdered grass clippings. Trending or not, this stuff is bleh if it isn’t prepared the right way. Here, just look at some waffles, I can’t even right now.
The glorious world of powdered sugar and chocolate drizzle! Things that you should know about these AMAZING chocolate cake waffles:
Ten ingredients. BUTTERMILK waffles. Tender on the inside, almost like a chocolate cake or brownie but a lot less sweet. Crunchy on the outside, just the way a good waffle should be. Irresistible. Lightly sweetened, so that means you, I mean, your kids can top them with gummy worms and jelly beans and even then this wouldn’t be too sweet to enjoy. Or obviously, like everyone in our house does, you can top them with chocolate drizzle, powdered sugar, and chocolate shavings to make something that more similarly resembles dessert rather than breakfast. Desserfast? The topping possibilities are endless: start with your usual waffle culprits, but then add things like sliced almonds, white chocolate shavings, diced brownie chunks, or if that’s not enough, chocolate ice cream and what do you get? This super chocolatey dessert called the ‘tongue depressor’ that Anees indulges in every time we’re in Toronto. Friends, it’s so chocolatey that I’m out after my first big bite.
The waffle making process is no different than your regular waffles. It all starts by mixing your dry ingredients in a bowl and your wet ingredients in another. Stir it all together and pop it into a waffle maker and cook them to your liking, or about 4-6 minutes each. I like to have my oven heated to 200F so that I can keep them all warm and serve it all together. There’s nothing worse than eating a semi-warm waffle. They must always be hot and crispy! I’ve made a variation of these chocolate waffles before which started with a box of brownie mix, water, and eggs. Sure, they taste just like a brownie but only a million times better because it’s like having the crispy edges that everyone fights for all around your brownie and in between it too. If that doesn’t make your chocolate-loving heart beat, I don’t know what will. These chocolate waffles are a little lighter on the chocolate aspect, as this is meant to be served as a breakfast or brunch item rather than dessert. Of course, you can be like my husband and slather on a good bit of Nutella and add a scoop of your favorite ice cream and instead of eating it for breakfast, you can serve these waffle ice cream sandwiches for dessert, so apparently, these are good to us in so many ways.
And for my minimalists, a crispy chocolate waffle all on its own is all kinds of perfect too. Chocolate for breakfast? Why yes, absolutely!
any clear, flavorless oil will work for this recipe. I’ve also tried using butter but I find that the butter doesn’t allow these waffles to get as crispy as the oil does.
