Chocolate Waffles With Coffee Syrup Recipe
1 oz. milk chocolate or milk chocolate chips (3 T.)
1/2 C. butter, melted
2 eggs, separated
2 C. buttermilk or sour milk (see note)
2 C. all-purpose flour
1 T. sweet ground cocoa (be sure to use sweet, such as Ghiradelli's, not unsweetened)
1 T. granulated sugar
1 t. salt
1 1/2 t. baking soda
1 C. water
3/4 C. granulated sugar
1/4 C. brewed double-strength coffee, preferably made from dark-roasted beans
1/8 t. ground cinnamon
To make waffles:
Preheat standard or Belgian waffle iron. Melt milk chocolate and butter over low heat, stirring to combine to a sauce-like consistency.
Put egg yolks in a mixing bowl and beat well. Stir in the buttermilk or sour milk.
In another bowl, mix the flour, cocoa, sugar, salt and baking soda. Add the flour mixture to the yolk mixture and beat until smooth. Stir in the melted butter and chocolate and mix just until incorporated.
In a small bowl, beat the egg whites until stiff but still moist. Gently fold the whites into the batter.
With a ladle, scoop 1/2 to 3/4 cup batter onto oiled waffle iron and cook according to manufacturer's directions. Serve with butter or coffee-flavored ice cream and warm coffee syrup.
To make syrup:
Heat water and sugar in saucepan, stirring until boiling. Heat just until sugar mixture colors slightly.
Remove saucepan from heat and allow to cool for 2 to 3 minutes. Add hot double-strength coffee and cinnamon and mix thoroughly. Avoid reheating syrup.
Note: To make sour milk, add 1 t. of vinegar to heated fresh milk and stir until curdled.
Makes approximately 10 waffles.
Recipe from Starbucks
Recipe From Razzle Dazzle Recipes