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Dark Chocolate Espresso Waffles

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Dark Chocolate Espresso Waffles image
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Looking for a reason to get out of bed? This sweet, chocolatey breakfast treat just might be the motivation you need. The not-so-secret ingredient in this weekend waffle recipe? Our Instant Espresso, of course. It really takes chocolate goodies to the next level.

  • SERVES:
  • LEVEL: Super Simple
INGREDIENTS
  • 2 cups flour
  • ¼ cup DeLallo Instant Espresso Baking Powder
  • ¼ cup unsweetened cocoa powder
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, yolks & whites separated
  • 2 cups buttermilk
  • ½ cup DeLallo Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet (at least 70% cacao) chocolate, finely chopped

DeLallo Sour Cherry Spread Frosting

  • 16 ounces mascarpone cheese, at room temperature
  • 16 ounces whipped cream
  • 3 tablespoons granulated sugar
  • ½ cup powdered sugar
  • Zest of 1 lemon
  • 4 tablespoons DeLallo Sour Cherry Spread
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DIRECTIONS
  1. Preheat oven to 250°F or turn on a warming drawer.
  2. Whisk flour, espresso powder, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center for egg yolks, buttermilk, oil and vanilla. With a fork, blend wet ingredients first. Then, gradually incorporate dry ingredients, mixing just until combined.
  3. In a separate bowl, beat egg whites until soft peaks form. Fold in egg whites, and then chocolate.
  4. Preheat waffle iron according to manufacturer’s instructions. Coat lightly with nonstick spray. Once hot, drop in the batter. Cook waffle until it is cooked through, crisp and lightly golden brown. Transfer to oven or wire rack and cover loosely with foil to keep warm. Repeat with the remaining batter.
  5. Serve dressed with your favorite toppings, like fresh fruit, syrup, butter and powdered sugar or our Sour Cherry Frosting.

 

Sour Cherry Frosting:

  1. In a standing mixer with a wire whip, mix mascarpone, whipped cream and granulated sugar until soft. 
  2. Slowly add powdered sugar until blended. Add lemon zest and cherry spread. Mix until smooth. Set in refrigerator for 30 minutes.