Chocolate Belgian Waffles with Homemade Raspberry Sauce

A tried-and-true Belgian waffle recipe turned into a chocolate-lover's dream. The best part is that this waffle is not overly sweet, but still has a defined chocolate taste. Most of the sweetness comes from the toppings: fresh, homemade raspberry sauce, chocolate drizzle and whipped cream. Enjoy!

Created by: Cathy Pollack, Noble Pig

Ingredients

  • 1 pint (12 oz.) fresh raspberries
  • 2 tablespoons water
  • 1 cup cold water
  • 1/4 cup plus ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 1/2 teaspoons baking powder
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder
  • 2 large eggs, separated
  • 1 cup butter, melted and slightly cooled
  • 1 cup mini chocolate chips

Directions

  • Raspberry Sauce: In a saucepan, combine raspberries, sugar and water. Stir constantly over low heat until raspberries start to break down. Whisk the cornstarch into cold water until smooth. Pour into the saucepan with the raspberry mixture and bring to a boil. Simmer for 5 minutes while stirring constantly. Remove from heat.
  • Puree the sauce in a blender or with a handheld immersion blender. Strain through a fine sieve. Serve warm or cold. This sauce will keep for a week in the refrigerator.
  • Chocolate Belgian Waffles: In a bowl, combine flour, sugar, cocoa powder, espresso powder and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into the dry ingredients until just combined. In another bowl, beat egg whites until stiff peaks form, about 7-10 minutes; fold into batter.

Recipe Information

Ingredients

  • 1 pint (12 oz.) fresh raspberries
  • 2 tablespoons water
  • 1 cup cold water
  • 1/4 cup plus ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 1/2 teaspoons baking powder
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder
  • 2 large eggs, separated
  • 1 cup butter, melted and slightly cooled
  • 1 cup mini chocolate chips

Directions

  • Raspberry Sauce: In a saucepan, combine raspberries, sugar and water. Stir constantly over low heat until raspberries start to break down. Whisk the cornstarch into cold water until smooth. Pour into the saucepan with the raspberry mixture and bring to a boil. Simmer for 5 minutes while stirring constantly. Remove from heat.
  • Puree the sauce in a blender or with a handheld immersion blender. Strain through a fine sieve. Serve warm or cold. This sauce will keep for a week in the refrigerator.
  • Chocolate Belgian Waffles: In a bowl, combine flour, sugar, cocoa powder, espresso powder and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into the dry ingredients until just combined. In another bowl, beat egg whites until stiff peaks form, about 7-10 minutes; fold into batter.