Chocolate Waffle Recipe | Lake Champlain Chocolates

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!

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Yield: 6 waffles
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
  • 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
Instructions
  • 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.