Chocolate and Cocoa Waffles, a delicious version of the recipe for the famous Belgian waffles known worldwide.
If you’re looking for an original, tasty, and substantial breakfast, these waffles are definitely the recipe for you. And if you don’t feel like preparing the batter in the morning, you can easily make it the night before.
The cocoa-based batter and the dark chocolate drizzle make these waffles irresistible!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have more doubts, leave a comment or use the appropriate contact form.
Try these delicious breakfasts as well:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Griddle
- Cuisine: American
- Seasonality: All seasons
- Energy 327.15 (Kcal)
- Carbohydrates 36.46 (g) of which sugars 5.21 (g)
- Proteins 9.25 (g)
- Fat 17.72 (g) of which saturated 5.34 (g)of which unsaturated 11.44 (g)
- Fibers 3.52 (g)
- Sodium 31.36 (mg)
Indicative values for a portion of 1 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 Chocolate Waffles
- 1 3/4 cups All-purpose flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 2 tsp baking powder
- 2 Eggs
- 1/4 cup Sunflower oil
- 1/2 cup Milk
- 1.76 oz Dark chocolate
Tools
Disclaimer: The “Tools” section contains affiliate links.
- Bowls
- Kitchen scale
- Measuring cups
- Electric griddle
Recipe for Chocolate and Cocoa Waffles
Try the waffles in a savory version perfect for brunch and appetizers!
Start preparing the chocolate waffles by placing the eggs and sugar in a bowl. Mix with the whisks until the sugar is completely dissolved.
Add the sunflower oil and milk to the bowl. If you are lactose intolerant, you can use a plant-based drink, preferably unsweetened.
Mix with the whisks to blend the mixture.
Weigh the all-purpose flour, unsweetened cocoa powder, and baking powder into another bowl. Stir everything with a spoon, trying to break any powder lumps.
Add the liquid ingredients to the dry ingredients and start mixing with the whisks.
When the batter becomes quite thick, continue using a kitchen spatula.
You need to achieve a fairly dense mixture.
Heat a waffle iron and, if necessary, grease it with butter, oil, or a specific release agent.
Add 1 or 2 spoonfuls of batter per cavity on the plates.
Cook the waffles for 3-4 minutes; I cooked them for 4 because I prefer them a bit more “crispy” on the outside.
Continue in the same way until you finish all the batter, you should get 6 or 7 waffles.
Melt the dark chocolate in the microwave for 1-2 minutes or in a bain-marie.
Pour it over the chocolate waffles and bring your breakfast to the table immediately.
Chocolate and Cocoa Waffles
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
This recipe is part of the Chocolate and Cocoa Desserts collection.
How long do they last?
You can store them in the refrigerator in an airtight container for 3-4 days or freeze them for about 3 months.
How long does the batter last in the fridge?
You can prepare the batter up to 1-2 days in advance.
Can I use white chocolate as a topping?
Of course, but I advise against melting it in the microwave as it tends to burn quickly.
Enjoy these waffles with a delicious hot chocolate! You can find the recipe for the mix on the blog to store in your pantry!
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