Dark Chocolate Waffles With Cherry Balsamic Compote
Dark Chocolate Waffles With Cherry Balsamic Compote
Joanne Rappos
breakfast
The fluffiest most decadent dark chocolate waffles recipe that are airy and not too sweet. These waffles are beyond delicious with this balsamic cherry compote for breakfast but also perfect for dessert with ice-cream.
homemade waffles, how to make cherry compote, lazy breafasts
chocolate, waffles, berries, cherries
chocolate, waffles, berries, cherries
Updated. Originally 10th August 2018
These Double chocolate waffles are so nice and fluffy with nice crispy edges. We love them with loads of pure maple syrup and whipped cream or for a real treat with our cherry balsamic compote or any fresh fruit. They are dark and decadent made not only with cocoa powder but also with the addition of finely chopped chocolate in the batter. Definitely my kind of waffles! Whether you makes these for breakfast, brunch or for dessert (with scoop of ice cream and chocolate syrup/hot fudge sauce) you won’t be disappointed, especially if you love chocolate like we do.
Chocolate Waffle Recipe Ingredients
- FLOUR: All purpose flour is what this recipe call for
- COCOA POWDER: Unsweetened cocoa powder is what you will need for this recipe. Dutch-processed cocoa powder is always a good option or your regular baking cocoa powder if that is all you have.
- BAKING POWDER, BAKING SODA & SALT: For leavening and flavour
- BUTTERMILK: Buttermilk is a key ingredient in making superior waffles, creating a tender, light, and airy texture while adding a distinct, subtle tang. The acidity in buttermilk reacts with baking soda to produce carbon dioxide, resulting in a dramatic, fluffy rise that is difficult to achieve with regular milk. No buttermilk - no problem - simply make your own: For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
- EGGS: You will need three large eggs for this recipe and separated. We whip the egg whites first and fold them into the batter making these waffles so fluffy!
- SUGAR: I have made these with granulated sugar and brown sugar and really either works well.
- VEGETABLE OIL: This adds moisture and richness to the waffles - I use canola or a light olive oil for a more mature flavor but I have also made these with melted butter - 1 to 1 replacement and it makes for equally delicious waffles with slightly crispier edges.
- VANILLA: Pure vanilla extract is what I use for best flavor.
- CHOCOLATE: This recipe calls for finely chopped chocolate for extra decadence. I have chopped my chocolate but I also love using mini chocolate chips. Go dark chocolate for a super rich cocoa flavor or semi sweet chocolate / bittersweet or milk chocolate for a mild more mellow sweeter cocoa flavor. I haven’t tried but I think these would be amazing with peanut butter chips/morsel for that classic pb and chocolate combination.
- ESPRESSO POWDER: I like to add a pinch of instant espresso powder to the batter because it intensifies the rich chocolate flavor. It is optional to add.
How To Make Easy Chocolate Waffles
- Whip Egg Whites: This is optional but recommended for extra fluffy waffles. Simply whip the egg whites up to soft or stiff peaks, then set aside.
- Whisk Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, baking powder espresso powder if using and salt.
- Stir in Wet Ingredients: Stir in the egg yolks, oil, buttermilk and vanilla until just combined.
- Fold in Egg Whites & Chocolate: Fold the eggs whites in two additions followed by the chopped chocolate or morsels.
- Scoop Up Batter & Pour Into Waffle Iron: I usually do 2/3 cup ( I use a measuring cup as my scoop) but it depends on your waffle iron. Cook until crispy and then enjoy!
Tips For Making Great Homemade Waffles
- Don’t Over-Mix Batter. Once the wet and dry ingredients and egg whites are just incorporated, the batter is ready. It might be a little lumpy, and that’s okay! Those lumps will actually help with the fluffy texture.
- Keep Waffles Crisp: Place the cooked waffles on a wire rack when they’re ready. If you pile them up on a platter, they release steam and soften up and can get soggy. I recommend keeping them in a warm oven at 200°F on the wire rack.
- Keep Waffle Iron Hot: A warm waffle maker will not give you crisp waffles: You need it really hot, so give it at least 30 seconds between each waffle to heat back up.
Waffle Storage, Freezing & Reheating
- STORAGE: Leftover waffles will last in an airtight container or wrapped in plastic wrap, for up to 3 days in the refrigerator. Pop them into the toaster to reheat and to crisp them up again.
- FREEZING: Once cool place the waffles into a freezer bag and freeze for up to 1 month. To prevent them from sticking together, place them between layers of parchment paper in the freezer bag. Or flash freeze them on a baking sheet for a few hours until solid and then toss them into the freezer bag and seal off.
- REHEATING: Reheat homemade frozen waffles directly from the freezer using a toaster for 1–2 cycles, a 400°F oven for 5–8 minutes, or an air fryer at 375°F for about 3 minutes.
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Recipe
Yields: 6-8 large waffles
Servings: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
For the Chocolate Waffles
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon instant espresso powder (optional)
- 3 large eggs, room temperature and separated
- 2 cups buttermilk, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate, finely chopped (or mini chocolate chips/morsels)
- Nonstick vegetable oil spray - if needed according to the manufacturer of the waffle iron.
For the Balsamic Cherry Sauce/Compote (optional)
- 2 cups Pitted Dark Sweet Cherries (fresh or frozen)
- 1 long strip of orange rind from one orange
- 1 cinnamon stick, broken in half
- 2 tablespoons Balsamic Vinegar
- 3 tablespoons sugar or honey
- 2 tablespoon water
Directions
For the Chocolate Waffles
- Preheat oven to 250°F
- In a separate medium bowl using an electric mixer on medium-high speed, beat the egg whites until soft peaks form. Set aside
- Preheat the waffle iron. (If you can choose settings, I recommend a darker or higher heat setting for a crispier waffle.)
- In a large mixing bowl whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, espresso powder if using and salt in a large bowl.
- Make a well in the centre of flour mixture and add the egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients from the sides, stirring/mixing just until combined.
- Fold egg whites into the batter in two batches just until combined and then fold in finely chopped chocolate or chocolate chips
- Grease the hot waffle iron with butter or nonstick cooking spray. Scoop out about 2/3 cup of waffle batter for each waffle to the hot waffle iron. (The amount will depend on the size of your waffle maker / manufacturers directions so feel free to experiment with how much you add.) Cook until golden brown.
- Transfer to a wire rack in a single layer set inside a baking sheet, and keep warm and crispy in oven until ready to serve.
- Serve hot with maple syrup, dollop of whipped cream, and balsamic cherry compote or your favorite toppings or fresh berries.
For the Balsamic Cherry Compote (optional)
- In a small sauce pan combine water, orange rind/peel, cinnamon stick, balsamic vinegar, honey over low heat stirring until sugar is dissolved.
- Add the cherries and bring to a simmer, simmer until cherries are softened and sauce has reduced and thickened slightly, approximately 10-12 minutes.
- Transfer to bowl and serve warm over the waffles or also stirred into yoghurt. If not using right away transfer to a sterilized glass jar and let it cool to room temperature about 20 minutes. Store covered in refrigerator for up to 5-7 days.
Adapted From Bon Appetit
