Chocolate Dipped Waffles


Phew, sorry about that.  All that canning.

ALL THAT CANNING.  I canned it all.

There will be a post shortly featuring my library of canned goods.

For now however I give you chocolate waffles.


I love waffles.  They are so versatile.  Savory(ish) with chicken, waffle sandwiches, just plain old waffles with butter and syrup.

Can't go wrong!

In France waffles have a unique spin - they aren't breakfast or dinner, but a snack.

Des gaufres, often dipped in chocolate and/or sprinkled with crispy pearl sugar are widely available.


You can buy them pre-wrapped in the supermarche, about the same quality as your average Ho Ho (okay, maybe a little better).

You can get them in a patisserie with lovingly caramelized sugar baked in.

It's something I've been wanting to re-create for a long time.  But for a few years, try as I might, I just couldn't get waffles right.

They always came out...floppy.


Floppy waffles may occur naturally with aging, but I wasn't ready to give in to them just yet.

Anyway, long story short, the mighty Google has finally led me to this pearl (sugar) of a recipe.

The chocolate shell was my own creation.

The smiles on my kids' faces?  I'm taking credit for that as well.

Chocolate Dipped Waffles

The recipe that saved me here was the Waffle of Insane Greatness.  Where did it originate?  Who created it?  I don't know!  You can find it on all the big food sites *now*, but I salute the chef who created it.  And named it.  That name is a winner.

3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract

Chocolate shell:
1/2 cup bittersweet chocolate chips
3 tablespoons coconut oil

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt.  Mix together.  Add the milk, vegetable oil, egg, sugar and vanilla and mix well.  Let the batter sit for 30 minutes.

Cook on waffle iron according to manufacturer's instructions.  Couldn't be easier!

For chocolate coating, heat chocolate chips and coconut oil together in a double boiler.  When melted and completely combined, remove from heat.  Dip waffle quarters quickly, let dry on wax paper.  Mangez.

2 comments:

Spicie Foodie said...

Well it seems you've mastered waffles now, that's great!:) When I lived in Europe we used to go to Brussels for Belgian waffles -- so worth the trip. I love your chocolate dipped touch and now you've got me craving them.

a. maren said...

oo i have never had genuine belgian waffles! hopefully someday i will get to try...