Wake up to a decadent breakfast with these Dark Chocolate Waffles. Generously top each dark chocolate waffle with a scoop of creamy and tangy Mascarpone Whip. Hold the maple syrup, but to truly indulge, top with some hot chocolate syrup.
If there’s one breakfast recipe that has eluded me, it’s chocolate waffles. For more than 365 mornings, I’ve woken up thinking “I’m going to make chocolate waffles today,” and for more than 365 nights, I’ve gone to bed thinking “Oh I’ll get around to it tomorrow.” Well, you can all blame my husband, who hates chocolate (who hates chocolate??).
I finally got my chance recently when my in-laws visited and asked for something chocolate-y for breakfast. Of course, my husband protested, so I have to give a shoutout to my mother-in-law for putting him in his place. So voila, I present to you Dark Chocolate Waffles with Mascarpone Whip.
Both the Dark Chocolate Waffles and the Mascarpone Whip are straightforward to make, which gives you time to think about how you want to top it. With the rich chocolate flavor and the creamy mascarpone to complement it, you don’t necessarily need any syrup. If you do want something a little more decadent, I would recommend topping it with chocolate syrup rather than the usual maple syrup because of the flavor profile. Otherwise, finish with a simple dusting of powered sugar.
And for the record, even my chocolate-hating husband enjoyed these!
Dark Chocolate Waffles with Mascarpone Whip
Dark Chocolate Waffles
- 2 cups all-purpose flour (280 grams)
- 1/2 cup cocoa powder (48 grams)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs - separated
- 1 3/4 cup whole milk (420 milliliters)
- 1/3 cup sunflower oil (80 milliliters)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone (210 grams)
- 2/3 cups double cream (160 milliliters)
- 1 tablespoon granulated sugar
- 1 vanilla pod
- powdered sugar (for serving)
- fresh raspberries (for serving)
Make the dark chocolate waffles
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
In a separate medium bowl, beat together the egg yolks, milk, oil, sugars and vanilla extract.
In a separate medium bowl, beat the egg whites until soft peaks form.
Add the flour mixture into the egg yolk mixture, and mix until well combined. Gently fold the beaten egg whites into the batter. The batter will be a thick liquid consistency.
Pour or scoop the mixture into a hot waffle iron (I used a ¼ cup measuring cup for each waffle, but waffle makers vary). Cook waffles for 3½ - 4 minutes, until cooked through. Once done, transfer the waffles to a cooling rack.
Make the mascarpone whip
Add the mascarpone, double cream and sugar into a medium bowl. Slice the vanilla pod in half and scrape out the seeds into the bowl.
Using a handheld beater, beat everything together on low speed until just mixed, about 10 seconds.
Top the dark chocolate waffles with a generous scoop of the mascarpone whip, a few raspberries and a dusting of powdered sugar.