These homemade chocolate waffles are incredibly easy to make in just about 30 minutes! They boast a perfectly crisp exterior and a tender, rich chocolate interior.
A Chocolate Lover’s Dream
Following the success of my classic Belgian Waffles recipe, I wanted to create another exciting flavor. These chocolate waffles, also Belgian-style, are incredibly simple to whip up. They achieve that delightful crispness on the outside and a light, fluffy texture inside. The chocolate flavor is simply divine – almost like a brownie, but not overly sweet. Top them with chocolate syrup, whipped cream, and fresh strawberries for an utterly decadent treat!
How to Make Chocolate Waffles: A Step-by-Step Guide
If you’ve never made waffles from scratch, don’t worry! I’ve included process shots to guide you. It only takes about 10 minutes to prepare the batter.
- Prep the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
- Separate the Eggs: Separate the egg whites into one medium-sized bowl and the egg yolks into another. This separation is key to achieving light and airy waffles.
- Whip the Egg Whites: Using a hand mixer, beat the egg whites on medium speed until stiff peaks form. This will take about 3 minutes.
- Combine Wet Ingredients: In the bowl with the egg yolks, mix the remaining wet ingredients until well combined.
- Combine Wet and Dry: Stir the egg yolk mixture into the flour mixture. Then, gently fold the whipped egg whites into the batter until no white streaks remain.
Cooking the Waffles
The batter might look a little lumpy, and that’s perfectly fine. Preheat your waffle iron according to the manufacturer’s instructions. Waffle irons vary, so the amount of batter per waffle will depend on your specific appliance. My waffle iron makes two large waffles at a time, and I use about ¾ cup of batter per waffle.
This recipe typically yields 6-10 waffles. Store leftovers in the refrigerator for up to two days or freeze them in freezer bags for about three weeks. Reheat them in a 250-degree oven for about 10 minutes for the best results.
Flavor Boost: Coffee or Milk?
This recipe calls for ½ cup of coffee, which enhances the chocolate flavor. I usually use leftover cold coffee. However, you can substitute ½ cup of milk if you prefer a milder flavor.
Duration:
Ingredients
- 2 1/4 Cups All Purpose Flour
- 1/2 Cup Cocoa Powder
- 1/3 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 2 Large Eggs, Separated
- 1/2 Cup Vegetable Oil
- 1 1/2 Cups Milk
- 1/2 Cup Coffee** SEE NOTE
- 1 Teaspoon Vanilla Extract
Instructions
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Preheat your waffle iron, spray with nonstick cooking spray and set aside.
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In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, sugar, salt, and cinnamon.
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In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
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In a separate medium bowl mix together the egg yolks, vegetable oil, milk, coffee if using, and vanilla extract.
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Add the egg yolk mixture to the dry ingredients and mix well.
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Fold in the egg whites.
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Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions**
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Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.