If you are a Belgian waffle fan but looking for a recipe to up your breakfast/ brunch game, this Dark Chocolate Belgian Waffle recipe is it. These sound almost too good to be true and believe me they are delicious!!! Try them with my fresh Strawberry Compote recipe and whipped cream.
My kids even love these Dark Chocolate Belgian Waffles toasted with Nutella and sliced bananas. The secret ingredient is chopped Dark Chocolate with at least 70% cacao along with unsweetened cocoa powder. You might think that a Belgian waffle box mix is easier but I promise you that these are easy to make and so worth the little effort. If you don’t like dark chocolate, replace it with semi-sweet or milk chocolate.
WHAT IS THE DIFFERENCE BETWEEN BELGIAN AND REGULAR WAFFLES?
Belgian waffles are thicker and fluffier because of the use of a leavening agent such as baking powder and/or baking soda and soft peaked egg whites to make the airy texture on the inside. Belgian waffle makers have deeper grids that form deep pockets for syrups, jams, spreads, fruits, and or whipped creams.
Regular waffles are thin and crispy, due to the higher fat content. These are made in a smaller waffle iron and usually denser. This type of waffle is better for stacking and stores just as well in the freezer.
INGREDIENTS TO MAKE DARK CHOCOLATE BELGIAN WAFFLES
- All-purpose flour
- Unsweetened cocoa powder
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Eggs, separated
- Buttermilk
- Canola oil
- Pure vanilla extract
- Bittersweet chocolate (70%cacao or more)
- Nonstick cooking spray
HOW TO MAKE DARK CHOCOLATE BELGIAN WAFFLES
- In a large bowl, whisk the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
- Separate the eggs.
- In another bowl using an electric handheld mixer, beat egg whites until soft peaks form.
- Finely chop the chocolate bars.
- Make a well in the center and add egg yolks, buttermilk, oil, and vanilla; whisk dry ingredients gradually to incorporate just until combined.
- Using a spatula, gently fold in the egg whites in 2 batches, then fold in the chocolate.
- Measure into Belgian waffle iron according to its instructions.
TOPPING IDEAS:
- Fresh Strawberry Compote and whipped cream
- Softened butter and warm pure maple syrup
- Nutella with or without bananas
- Peanut butter with or without bananas
- Whipped cream and more chopped dark chocolate
- Whipped cream, coconut shavings, honey drizzled
- Jam such as Orange Marmalade, Strawberry, Blackberry, Blueberry
- Ice cream and chocolate syrup
Dark Chocolate Belgian Waffles
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- ½ cup canola oil
- 2 tsp pure vanilla extract
- 6 oz bittersweet chocolate (70%cacao or more), finely chopped
- Nonstick cooking spray
For serving
- softened butter & pure maple syrup
- Strawberry Compote & whipped cream
- Peanut butter, bananas, & honey
- Ice cream & chocolate syrup
Instructions
- Preheat oven to 200°F, put a wire rack inside of a baking sheet pan, and place in the middle of the oven; this will keep the prepared waffles warm. Preheat waffle iron to Chocolate Buttermilk or just Buttermilk Belgian waffle setting.
- In a large bowl, whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Separate the eggs. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla; whisk dry ingredients gradually to incorporate just until combined.
- In another bowl using an electric handheld mixer, beat egg whites until soft peaks form. Working in 2 batches, very gently fold in egg whites to the batter until just combined; fold in the chocolate.
- Lightly coat the waffle iron with nonstick cooking spray. Cook waffles according to the instructions of the waffle maker. Transfer to a wire rack in the oven and cover loosely with foil to keep warm before serving.
Notes
- To make ahead: The waffle batter, egg whites, and chocolate can be made up to 4 hours ahead of time. Cover and keep in the refrigerator until cooking time.
- To freeze: Place in freezer single-layered, on a parchment lined baking sheet for a couple hours until completely frozen. Transfer to a freezer bag for up to 3 months.
- To reheat frozen waffles: Preheat oven to 350 degrees F. Place waffles on a parchment lined baking sheet, loosely cover with foil, and bake for 10-15 minutes
