Created by: Cathy Pollack, Noble Pig
We all love special treatment once in a while. Whether it's kind words, a thoughtful note or a heartfelt gesture, it's nice to know someone is thinking about us.
And nothing says, "I'm thinking of you" better than having breakfast served to you in bed. It's like hitting the jackpot! Getting to linger over coffee and a few magazines in bed while happily eating a special meal is golden.
With breakfast in bed, you want the meal to be as special as the gesture itself. This is where Belgian Chocolate Waffles come into play. I have taken my tried-and-true Belgian waffle recipe and made it into a chocolate-lover's dream. The best part is that this waffle is not overly sweet, but still has a definite chocolate taste. Most of the sweetness comes from the toppings: fresh, homemade raspberry sauce, chocolate drizzle and whipped cream.
The recipe can easily make 12 large Belgian waffles, but the batter can also go right into the fridge and be used over the next couple of days. In other words, don't feel obligated to make them all at once. However, if you’re up for using all the batter, the waffles freeze well.
- 1 pint (12 oz.) fresh raspberries
- ¼ cup granulated sugar
- 2 Tbsp. water
- 2 Tbsp. cornstarch
- 1 cup cold water
- 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.
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 Tbsp. espresso powder
- 3½ tsp. baking powder
- 2 large eggs, separated
- 1½ cups whole milk
- 1 cup butter, melted and slightly cooled
- 1 tsp. vanilla extract
- 1 cup mini chocolate chips
- 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.