Today’s sweet recipe: fluffy cocoa waffles.
Tasty and enveloping waffles perfect for breakfast with a nice frothy cup of milk or for a snack, with lots of seasonal fruit and perhaps a white tuft of whipped cream.
Eaten hot just made, the waffles turn out crispy on the outside but very soft inside thanks to the cooking that occurs between two hot plates creating the typical and characteristic square design of these sweets.
There are many versions of waffles and today we will make them with cocoa, I prefer to use unsweetened cocoa so that, in the end, they are not too sweet… but if you prefer, you can use the same amount of sweetened cocoa to make them sweeter.
The preparation is very simple, but you must have a waffle maker to cook them. With the doses of this recipe and my waffle maker I manage to prepare about 10 waffles and they take 5 minutes to cook each pair.
I often prepare them for snacks when my children’s friends come over to play at our house or for birthday parties where they are much appreciated along with donuts, plumcakes and many cookies.
Now let’s see step by step how to make this recipe.
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Check out my review on the ARIETE 1970/01 party time waffle maker.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: About 10 waffles
- Seasonality: All Seasons
- Energy 163.65 (Kcal)
- Carbohydrates 24.03 (g) of which sugars 7.05 (g)
- Proteins 5.90 (g)
- Fat 6.56 (g) of which saturated 3.91 (g)of which unsaturated 2.48 (g)
- Fibers 2.29 (g)
- Sodium 55.80 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 10 Cocoa Waffles
- 2 eggs (medium)
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 pinch salt
- 1 3/4 cups milk
- 3 tbsps butter (melted)
- 3 tbsps sugar
- 1 tsp baking powder
Tools
- 1 Scale
- 1 Bowl
- 1 Hand Mixer
- 1 Waffle Maker
- 1 Spatula
- 1 Whisk
- 1 Sieve
- 1 Saucepan
Let’s prepare cocoa waffles together
Separate the egg whites from the yolks and place them in two separate bowls. Beat the whites to stiff peaks, in the meantime add the sugar to the yolks and mix with a hand whisk until you get a light and frothy mixture. Add the milk and mix again.
Melt the butter in the microwave or in a bain-marie, then let it cool a bit and add it to the yolks. In a bowl, combine the flour, a pinch of salt, the baking powder, and the cocoa, then add them to the yolk mixture by sifting them to avoid lumps and mix.
Now the egg whites will be whipped, and we can add them to the batter obtained so far. Add a spoonful while mixing without issues, then add the rest, this time being careful not to deflate them, so mix gently with movements from top to bottom using a spatula. Mix until the batter is homogeneous.
Turn on the waffle maker and let it heat up, then pour a ladle of batter into each space and make sure the batter covers every part but don’t put too much, or it will overflow. Use the ladle to spread the batter all around. Close and let it cook for 5 minutes.
After the cooking time has elapsed, open the waffle maker, and being careful not to burn yourself, remove the two ready waffles from the plates, let them cool slightly before eating them. Continue as before until the batter is used up. Meanwhile, take a photo of your fluffy cocoa waffles, post it on social media tagging me (una riccia che pasticcia Instagram and Facebook) and let me know if you ate them plain or spread with creams and jams.
A Curly Suggests
Fluffy cocoa waffles keep well for a couple of days when closed in a container or wrapped in plastic wrap. Just made they have a crispy outside, but then they start to become soft.
