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Double Dark Chocolate Waffles

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Double Dark Chocolate Waffles
The chocolate cravings have gone overboard.  I really blame it in all seriousness on pregnancy.  When I’m not pregnant, chocolate is good and fine, about on par with every other sweet. Not pregnant,  I don’t think about it outside of seeing it, I don’t dream up ways of using it to its maximum potential in breakfast foods, and I don’t think that it’s “needed” to get from 8 a.m. to 8 p.m. successfully.  When pregnant…well, all those things suddenly become priorities.  Like on Labor Day, I got up and looked up a basic buttermilk waffle recipe and then thought of the maximum way I could choco-fy it.  And I did.  Yes, I’ve had a similar waffle recipe on this blog before, BUT it wasn’t as good.  These waffles are fluffier, less dense, and the chocolate chips remain melty like a fresh-baked chocolate chip cookie during your entire breakfast.  So.  I’m not sorry for seeming repetitive.  If you’re pregnant, I’ll understand if I get a thank-you note in the mail later this week.
Double Chocolate Buttermilk Waffles
I topped these in three different ways and they were all good: melted butter and powdered sugar – easy, and the most cookie-like experience.  Butter with maple syrup: most waffle-like experience, but I’ve always felt that syrup on a chocolate anything is too much.  Turns out, it’s not.  And three: fresh raspberries all over the suckers.  Chocolate dipped fruit, anyone?  They were all good.  Dress it up, dress it down, this will be your new craving.

Double Chocolate Waffles
Double Dark Chocolate Waffles
makes about 12 Belgian-style waffles

2 cups AP flour
2 tablespoons brown sugar
2 tablespoons Dutch-process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup dark chocolate chips

Heat your waffle iron.  In a large bowl, combine the dry ingredients with a whisk until fully incorporated.  In a smaller bowl, whip up the wet ingredients.  Gently whisk the wet into the dry until just combined.  Fold in the chocolate chips.  Cook waffles to the waffle-iron’s suggested time (mine has a handy little light that goes off when they’re done) and keep in a 200 degree oven while you cook the rest to keep them nice and warm and crisp on the outside.  Serve with powdered sugar and melted butter, or whatever.  It really doesn’t matter – it’s all good.

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Mexican Dark Chocolate Waffles with Cinnamon Whipped Cream

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Mexican Chocolate Waffles with Cinnamon Cream

As I was drifting off to sleep after our New Year’s Eve party, I suddenly shouted out, “Mexican chocolate waffles!  Wouldn’t that be great?! And served with cinnamon whipped cream!”  “or dulce de leche,” Matt said.  YES! It was one of those ideas I knew would work.  I had some Mexican chocolate in our pantry that I hadn’t used, yet, and I usually like to think of a fun breakfast when we are all home together.  So New Years Day seemed like the perfect morning for a fun breakfast, laced with chocolate.

It worked as good as it did in my dream-like state at 1:30 a.m.  The chunks of Mexican chocolate gave the waffles a chocolate/spice/sugar grit throughout, and the waffles were crispy and as I brushed them with melted butter, I knew we had a winner.  I’d recommend these for any time you want something a little out of the ordinary.  The girls at the grocery store seemed to think me mad for buying Ibarra brand instead of Nestle’s Abuelita.  I really am not well versed in Mexican chocolate, but next time, I’ll avoid the scorn and buy Abuelita brand.  However, for tasty little chunks in a dark chocolate waffle, Ibarra worked just great 🙂

You can serve these with the simple cinnamon vanilla whipped cream, or like Matt suggested, I think some warmed dulce de leche would be amazing.  Or even some simple chocolate syrup.  No matter what you do, these waffles stand delicious on their own!

Mexican Chocolate Waffles

Mexican Dark Chocolate Waffles with Cinnamon Whipped Cream*
makes about 6-8 small waffles, or 4-6 Belgian

3-1/2 oz AP flour (about 1/2-3/4 cup)
1 oz. (1/4 cup) cornstarch
1/2 tsp salt
1/2 tsp. baking powder
1/4 tsp baking soda
2 TBS dark cocoa powder
1 tsp cinnamon
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp vanilla extract
1/2 cup Ibarra Mexican chocolate (half a baking bar), chopped fine

Cinnamon Whipped Cream
1 cup heavy cream
1 TBS cinnamon
1 tsp vanilla bean paste or vanilla extract
1 tsp sugar

Preheat the oven to 200F.

Combine all the dry ingredients in a large bowl with a whisk and set aside.  In a separate bowl, combine the milks, oil, egg yolk, sugar and vanilla extract and blend well.  In a separate bowl, whip the egg white with a pinch of salt until stiff peaks form.   Set aside.  Mix the wet ingredients into the dry with a few simple stirs, then mix in the chopped chocolate and then gently fold in the egg white until fully incorporated.  Don’t overmix!  The egg white makes these waffles crisp!

Cook the waffles according to your waffle maker directions.  I use a stove-top waffle maker and it takes about 1-2 minutes per side over medium high heat and I use about 1/2 cup waffle batter spread over my waffle iron per batch.

As you bake, place the finished waffles directly on your oven rack to keep crisp and warm until ready to serve.

For the whipped cream: In a tall cup with an immersion blender, or in a stand mixer with the whisk attachment, blend the heavy cream, cinnamon, vanilla bean paste and sugar until soft to medium peaks form.  Give a generous dollop per waffle and top with shaved chocolate or cinnamon.  Enjoy!

*base waffle recipe adapted from Fine Cooking