I've had this recipe saved for years and finally had an occasion to make them for brunch with friends one weekend and they were delicious! These waffles are more decadent than sweet so they pair nicely with fresh berries, whipped cream, or whatever else you feel like topping them with.
If you have leftovers, you can freeze the quarters in a bag and toast them just like a normal waffle when you're ready to eat them.
Servings: many
Ingredients:
2 cups flour
1/2 cup cocoa powder (I sometimes use dark)
1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs, separated
2 cups buttermilk
1/2 cup olive oil
1 tsp vanilla
6 oz bittersweet chocolate, finely chopped*
*I typically used Ghirardelli 60% bittersweet chocolate chips, it was easier to chop.
Directions:
Preheat your waffle iron. Spray with a non stick cooking spray if needed (mine is naturally non-stick). If you're not planning to eat the waffles right away, preheat oven to 250.
Combine all dry ingredients (flour to salt) in a large mixing bowl. Make a well in the center and add egg YOLKS, buttermilk, oil and vanilla. Blend then gradually incorporate the dry ingredients, mixing until just combined. Beat egg WHITES in an electric mixer on medium-high until soft peaks form. Fold in 1/2 of the egg whites into the batter, then the other 1/2, until combined. Fold in chopped chocolate. Pour batter onto your warmed waffle iron according to manufacturer's directions. I recommend at least 1 cup and cooking for 5-6 minutes. Serve while hot with maple syrup, fresh berries, butter, whatever you desire! If you're not ready to eat them just yet you can put them on a tray and pop them in your preheated oven until you're ready to enjoy.
Recipe from bon appetit.