Fudge Chocolate Waffles

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What do y’all think about waffles for dessert? Now there’s an idea. The concept behind these waffles reminded me of being in Brussels with Matt a couple years ago; Belgians are unlike Americans in that they never eat waffles for breakfast – they are dessert only over there. Of course these waffles are not the same style of the ones you can get from all the street vendors in Brussels. Those are yeasty and not chocolate. These do not have yeast and have a lot of chocolate. But the dessert aspect is very reminiscent.

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And of course these were delicious! Rich and chocolaty, with the slight crunch of chocolate chips and the walnuts, it was like making brownies in your waffle iron. Sort of. I mean, they were still distinctly waffles.

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While this isn’t really a make-ahead dessert, it is a terrific single-serving dessert for a small group of people. I could definitely see busting this out at the end of a small dinner party for a unique and impressive sweet ending to the evening. And I suppose you could certainly make the batter ahead of time, then cook up the waffles after dinner. I only served these to myself and Matt, so I can’t say for sure, but I think your guests would be happy and impressed. Matt was on a work call when I plated these up for us, and he all but hung up in the person’s face to get to these. Just sayin’!

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{One Year Ago: Malted Waffles}

Source: adapted from The King Arthur Flour Baker’s Companion

1 large egg
6 tbs unsalted butter, melted
½ tsp vanilla extract
½ cup buttermilk
½ cup all-purpose flour
6 tbs granulated sugar
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Pinch of kosher salt
Pinch of ground nutmeg
¼ cup chopped walnuts
¼ cup semi-sweet chocolate chips
Vanilla ice cream, for serving
Chocolate syrup, for serving

In a medium mixing bowl, combine the egg, butter, and vanilla. Beat with a whisk until light, about 1-2 minutes. Blend in the buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt, and nutmeg. Gently fold in the walnuts and chocolate chips with a spatula.
Grease your waffle iron and cook the waffles according to manufacturer’s instructions.
Serve 1 waffle per person. To assemble, while the waffle is still warm, place a scoop of ice cream in the center. Drizzle chocolate syrup to taste over the ice cream and the waffle. Garnish with extra walnuts, if desired. Dig in!
This recipe as written will make 4-5 waffles, depending on the size of your waffle maker.

2 responses to “Fudge Chocolate Waffles

  1. Julie,
    I love to get chocolate chip waffles from Waffle House–apparently I’ve been there two Mother’s Days in a row (and haven’t been there in between) to get my chocolate chip waffle fix.
    I think it will be dangerous to know that I can make chocolate fudge waffles at home . . .

  2. Pingback: Potato Waffles with Bacon and Chives | The Texan New Yorker

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