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.
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.