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!
1 1⁄2 teaspoons quick-rise yeast
1 1⁄2 cups milk, warmed to about 105°F
4 tablespoons sugar
1 large egg
1⁄3 cup vegetable oil
1 1⁄2 cups all purpose flour
1⁄4 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 2⁄3 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