Breakfast

July 31, 2021

Espresso & Chocolate Waffle

This might be my new favorite way to brunch. And this is coming from someone who really isn’t that big of a fan of chocolate.

It’s superb. Surprisingly, not overly sweet and the juxtaposition of sweet and salty is one of my fave things to experience in the kitchen. Think Nutella, without the cloyingly sweetness that often I find lingers well after consuming.

Made sophisticated and nuanced with just a bit of espresso powder added to the batter - which really does elevate the chocolate notes in this fabulous dish.

And this peanut butter whipped cream! it would be perfect on a chocolate cupcake, mixed in yogurt with granola added, or even sandwiched between two cookies. The possibilities are endless and it’s addictive!

If you try it out, let me know what you think!

Espresso & Chocolate Waffle

A chocolate lover’s brunch dream.

Author:

The Queenship

Prep:

25

min

cook:

15

min

total:

40

min

Ingredients

Espresso & Chocolate Waffle

  • 2 c all purpose flour
  • 1/2 c unsweetened cacao powder
  • 1-1/2 tbsp espresso powder
  • 1/4 c brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 large eggs, separated
  • 2 c buttermilk (I use whole buttermilk)
  • 1/4 c canola oil
  • 1/4 c melted butter
  • 1 tsp vanilla paste
  • 6 oz of hazelnut butter chocolate or plain good dark chocolate, finely chopped

Peanut Butter Whipped Cream

  • 1 c smooth peanut butter
  • 3 tbsp sugar (I used vanilla turbinado sugar)
  • 1/4 c powdered sugar
  • 1 c heavy whippping cream
  • 1/2 tsp vanilla powder
  • 1/4 tsp sea salt

Garnish with:

  • a dusting of cacao powder, sprinkle of maldon flaky sea salt, chopped hazelnuts, and chocolate.

Serve with:

  • good maple syrup

Equipment

  • stand mixer with whisk attachment
  • waffle iron
  • large mixing bowl
  • 4 cup measuring glass
  • whisk
  • wooden spoon
  • rubber spatula
  • large ice cream scoop
  • Large and small sifter
  • dry measuring cups
  • measuring spoons
  • wire wrack and rimmed lined baking sheet

Instructions

Espresso & Chocolate Waffle

  1. Preheat your waffle iron according to manufacturer’s instructions.
  2. In a large bowl sift together, flour, cacao powder, espresso powder, brown sugar, baking powder, baking soda, and kosher salt. Whisk to combine.
  3. In a large measuring glass, combine buttermilk, egg yolks, oil, melted butter, and butter. Whisk to combine.
  4. Pour in the wet ingredients into the bowl with the dry ingredients.
  5. Stir gently with a wooden spoon, just until combined.
  6. Stir in the chopped hazelnut butter chocolate and set aside.
  7. In a stand mixer, add your egg whites, and beat over medium high until stiff peaks just start to form.
  8. Add the egg whites to the batter, and with a rubber spatula, begin to incorporating the egg whites into the batter.
  9. Add a wire rack inside of a rimmed baking sheet, set aside, and preheat oven to 200F.
  10. Using a large ice cream scoop, scoop batter onto the waffle iron and cook until the waffle is golden brown and cooked all he way through.
  11. Add each finished waffle to the baking sheet and keep warm in the oven.

Peanut butter whipped cream

  1. Add peanut butter and both sugar to a stand mixer fitted with a whisk attachment.
  2. Whisk on high for a couple of minutes until it starts to become light and fluffy.
  3. Turn the speed down to medium and begin to stream in the heavy whipping cream and continue to whisk until medium peaks start to form.
  4. Add in vanilla powder & salt and continue to beat until medium stiff peaks start to form.

To build your plate:

  1. Add a waffle or two, top with peanut butter whipped cream, dust with cacao powder, sprinkle crushed hazelnuts, and a small pinch of maldon flaky seat. Serve with good maple syrup.
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