Breakfast / Brunch
Double Chocolate Waffles with Mocha Maple Syrup
Chocolate doesn’t have to be exclusively reserved for dessert. And what’s more fitting for a chilly, lazy, winter weekend brunch than a bit of decadence? There’s no shortage of chocolate in these waffles thanks to cocoa powder, melted chocolate, and chopped chocolate. Then use the crispy waffles to mop up the most heavenly mocha syrup — it’s so silky smooth you’ll find yourself drizzling it over just about everything.
FOR THE WAFFLES, WHISK:
FOR THE SYRUP, COMBINE:
Preheat waffle iron according to manufacturer’s instructions.
For the waffles, whisk together flour, cocoa, salt, and baking soda. In a separate bowl, whisk together buttermilk, egg yolks, sugar, butter, and vanilla.
Melt 2 oz. chocolate in a bowl in a microwave; stir until smooth, cool slightly, then whisk into buttermilk mixture. In a separate bowl, beat egg whites with a hand mixer on medium speed until stiff peaks form.
Gradually add buttermilk mixture to flour mixture, stirring just until combined. Fold in egg whites just until combined, then fold in remaining 2 oz. chocolate.
Coat iron with nonstick spray, scoop ¼ cup batter into each well, and cook waffles until crisp, 7–8 minutes.
For the syrup, combine maple syrup, chocolate, espresso powder, and salt in a saucepan over mediumlow heat, cook, whisking often until chocolate is melted and mixture is combined, about 1 minute. Serve waffles with syrup.
So no yolks get into the whites, separate the eggs over an empty bowl; transfer both to other bowls.