If your weekend plans include breakfast of any variety, please consider: chocolate.
If your weekend plans include a gathering large or small, please consider: inviting over your best gals.
If your weekend plans include a lazy meal + time well spent away from work and computer and news nonsense, please consider: brunch.
If your weekend plans include a TREAT (and good golly all mighty it should-it really should), please consider: busting out the waffle iron.
Chocolate. Ladies. Brunch. Waffles. It sure doesn’t look like we’ve stumbled perfectly onto another Galentine’s Day recipe.
Gather up the good stuff:
Flour and cocoa powder.
Salt and sugar and leavening.
Eggs and buttermilk and melted butter.
Chocolate chips and vanilla extract because we’re doing this all the way right!
The dry ingredients are tossed to combine.
The trick here is to fluff and smash and press the lumps out of the cocoa powder (and possibly the sugar, too).
Onto the wet ingredients. This is a wet meets dry endeavor. I bet you knew that.
Eggs are whisked into buttermilk.
Melted butter too!
And we’ll add or vanilla extract for good measure + good blending.
The buttermilk mixture is poured into the chocolaty flour mixture and stirred (and eventually whisked) to combine.
The batter is loose. It might feel looser than you want it to. I understand you..
Let the batter sit for 10 minutes or so while the waffle iron heats up. This will give the flour and liquid time to get acquainted and thicken up.
Into the waffle iron in whatever awkward position your hand chooses.
And we waffle!
Almost.
I decided at the last minute to make a quick chocolate sauce.
Somehow these waffles were looking lonely with just whipped cream to join them… more is more (is more).
I hesitate to tell you how easy hot fudge is to make. I feel like once we know there’s no going back.
In a small saucepan goes: cocoa powder, sugar, heavy cream, butter, salt, and vanilla. Stir until hot and glossy. Hot and glossy.
Is this even breakfast? Is this legal?
No and likely no.
Breaking all the rules for Galentine’s Day.
PrintChocolate Waffles with Chocolate Sauce
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
Ingredients
For the Waffles
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 3 large eggs
- 2 tablespoons melted unsalted butter
- 1 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips
For the Whipped Cream
- 1 1/4 cup heavy whipping cream
- 3 tablespoons powdered sugar
- pinch of salt
- dash of pure vanilla extract
For the Chocolate Sauce
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- pinch of salt
- dash of pure vanilla extract
Instructions
- To make the waffles, in a medium bowl whisk together flour, cocoa powder, sugar, baking powder, salt, baking soda, and cinnamon. Whisk to combine.
- In a small bowl beat eggs. Add butter, buttermilk, and vanilla extract and whisk well.
- Add the wet ingredients all at once to the dry ingredients and whisk to combine, making sure the mixture is thoroughly incorporated and no lumps remain. Stir in the chocolate chips. Allow the batter to rest at room temperature for 10 minutes while the waffle iron heats up. This will thicken the batter a bit.
- Heat the waffle iron, ladle the rested dough into the waffle, and cook according to your waffle machine.
- When they’re baked to your desired doneness, remove from the waffle iron and let rest on a wire baking rack over a sheet pan. This will keep the underside from getting soggy. Keep the cooked waffles warm in a very low oven while you make the rest of the waffles. You’ll want to serve them all slightly warm.
- To make the whipped cream, in a medium bowl combine cream, powdered sugar, salt and vanilla. Use an electric hand mixer on medium speed to beat the cream to soft peaks.
- To make the the chocolate sauce, in a small saucepan over low heat, combine cocoa powder sugar, cream, butter and salt. Whisk until the butter is melted the cream is just simmering around the edges, and the mixture is glossy and smooth. Remove from heat and stir in vanilla extract. Pour into a small pitcher to serve. Chocolate sauce can be stored in the refrigerator and reheated in a small saucepan with a dash more cream.
- To serve, dollop warm waffles with whipped cream, drizzle with chocolate sauce and enjoy!
Nutrition
- Serving Size: 6
edwinainductioncook
These look amazingly good. So perfect, I could eat them any time of the day. I definitely have to make this recipe. Now I’m craving chocolate just looking at them!
foodzu
I love chocolate flavor. I will try this recipe. Thanks for sharing.
Janice R
I made these and your lemon ricotta waffles for a belated Galentine’s day tonight, so so SOOOO yummy. You know how to do waffles! Never were three women’s stomachs so content!
Rachael Barnett
More is always more, especially when talking about chocolate!! These look amazing, I think I want to add some pomegranate seeds when I make them
hadleyhauser
Your photos are gorgeous! Definitely testing out this waffle recipe :)
Jenny R
I would like to make the batter ahead of time; can you make the batter the night before?
Dorothy
Joy love your waffle maker and your receipes. Would you provide the brand. Much thanks.