Dark Chocolate Waffles

Saturday, June 03, 2017

Good morning, er, afternoon. Today is one of those blessed days where both S.O and I had the pleasure of sleeping in. Yep, it's about 11 am. And you would think we would be thinking about lunch? Not really. 

Must admit that if breakfast or lunch were to wage a war for my attention, breakfast would win by a mile, on any day, actually, and at any time. I'm happy to have breakfast for dinner. Hello, carbs! ;) Breakfast is comfort food, breakfast is quick, well ... for the most part. And more importantly, breakfast is when I have my coffee. Also, I have to practice what I preach, when for 20 years, I have been harping about not leaving the house if you haven't had breakfast. To much success, I may add, for I witness it on a daily basis as I see (or sometimes just hear) my kids exit, even if all they have is a banana! (You know who you are, child!)

And it was just the other day that S.O. cavilled about how adventurous and varied our meals have come, and yet, wasn't able to enjoy old classics such as pancakes and waffles ... plain ol' pancakes and waffles, not stuffed with apples, fruits, or made with new-age grains and replacements. Uhh, was that a hint?

So of course I thought that today would be a good day to bring back the classics. Ya think? LOL! Well, I did, but I cheated, kinda ... he would have his waffles, and I would have waffles, too, but with something quite different, but very familiar, very relatable, and much loved ... chocolate!

I actually subbed a 1/4 cup of oat flour for the all purpose, because oatmeal and chocolate, hmmm, why not? As for the cocoa, find the best and darkest of the lot. Fortunately, I keep a huge stash of the good stuff :) Love how buttermilk brings slight tang to the batter, while olive oil offers fruity richness.

This was superb! What a breakfast it was! Coupled with our kicka$$ coffee, freshly roasted at a neighbourhood roaster we just discovered, this was a breakfast to win hearts. As for S.O.? He was a bit surprised when he saw the waffles were chocolate, not yellow (LOL!) but actually raved about it later. I do think the ice cream and sliced almonds added to the wow factor too.

240 g (2 cups) all purpose flour
60 g (1/2 cup) Valrhona cocoa powder
50 g (1/4 cup) (packed) brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs, at room temperature, separated
480 ml (2 cups) buttermilk
120 ml (1/2 cup) olive oil (not extra virgin)
2 tsp vanilla extract
170 g (6 oz.) dark (>70%) chocolate, finely chopped

Maple syrup or white chocolate sauce, for serving.

1. In a large bowl, whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl.
2. Make a well in the centre and add the egg yolks, buttermilk, oil, and vanilla.
3. With a whisk, or a spatula, gradually mix just until combined.
4. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. 
5. Fold egg whites into batter in two batches, just until combined.
6. Gently mix in the chopped chocolate.
7. Preheat a waffle iron, then lightly coat with nonstick spray. 
8. Ladle the batter onto the hot waffle iron and cook waffles until slightly crisp and done.
To keep warm before serving, transfer cooked waffles to a wire rack set inside a baking sheet in a warm oven, and cover loosely with foil.
Serve waffles with maple syrup for breakfast, or make it dessert with ice cream and white chocolate sauce.

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