Dark Chocolate Waffles With White Chocolate Custard Sauce And Chocolate-Espresso Whipped Cream
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
38
Spice
50
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Half-And-Half4 large
Egg Yolk2 tbsps
Granulated Sugar1.5 cups
Heavy Cream1 cup
Cacao (crushed nibs)2 tbsps
Espresso Beans (crushed)1 tsp
Pure Vanilla Extract2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Fine Sea Salt3 large
Egg (separated)2 cups
Buttermilk1 cup
Canola Oil1 tsp
Vanilla ExtractDirections:
1
Special equipment: a waffle iron For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer
2
Remove from the heat and let cool slightly
3
Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow
4
Slowly whisk in some of the warm half-and-half mixture until smooth
5
Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon
6
Do not boil
7
Remove from the heat, add the white chocolate and whisk until smooth
8
Strain into a bowl, cover, and chill until cold
9
For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer
10
Immediately remove from the heat and refrigerate until cold
11
Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks
12
For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl
13
Whisk together the egg yolks and brown sugar until smooth
14
Add the buttermilk, oil and vanilla and whisk until combined
15
Add the wet mixture to the dry mixture and mix until just combined
16
Fold in the butter and chocolate
17
Whip the egg whites in a medium bowl until soft peaks form
18
Fold the whites into the batter
19
Heat a waffle iron according to the manufacturer's instructions
20
Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes
21
Repeat with the remaining batter
22
Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar