Fresh All Natural Chocolates from Vermont

Chocolate Waffles

Chocolate Waffles

 

These overnight, chocolatey yeast waffles go great with ice cream, or serve them warm with maple syrup, strawberries, and whipped cream! Expecting family for brunch or a holiday get-together? You can mix up the batter for this Chocolate Waffle recipe the night before, refrigerate, fold in the chocolate the next morning and you are good to go!

 

Ingredients:

 

1 12 teaspoons quick-rise yeast
1 12 cups milk, warmed to about 105°F
4 tablespoons sugar
1 large egg
13 cup vegetable oil
1 12 cups all purpose flour
14 cup unsweetened baking cocoa
1 teaspoon salt
3 ounces chopped milk chocolate bar or dark chocolate bar

 

How to Make:

 

• In a large bowl mix yeast, warm milk, and sugar. Let rest for about 5 minutes.
• Whisk in egg and oil.
• Stir in flour, cocoa powder and salt until just combined. Do not over mix - you should still have some lumps in the batter.
• Cover bowl and place in a warm area for 1-2 hours, or refrigerate overnight.
• Fold in chopped chocolate.
• Heat waffle iron on medium-high heat.
• Being careful not to stir batter, pour 23 cup of the batter on the middle of the waffle iron and cook for 3-6 minutes.
• Remove from heat and place on a wire rack for about 2 minutes before serving.

 

Yield: 6 waffles