Black Forest Belgian Waffles Recipes

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BLACK FOREST WAFFLES



Black Forest Waffles image

With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort. -Edith Johnson, Fruita, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 waffles (about 6-3/4 in.).

Number Of Ingredients 12

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 ounces unsweetened chocolate, chopped
3 tablespoons shortening
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup milk
1 can (21 ounces) cherry pie filling
Chocolate sprinkles or fresh mint, optional

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg yolks and milk until blended. Stir in chocolate mixture. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until set., Serve waffles with whipped cream and pie filling. If desired, top with sprinkles or fresh mint.

Nutrition Facts : Calories 706 calories, Fat 32g fat (16g saturated fat), Cholesterol 157mg cholesterol, Sodium 567mg sodium, Carbohydrate 96g carbohydrate (52g sugars, Fiber 2g fiber), Protein 10g protein.

CLASSIC BELGIAN WAFFLES



Classic Belgian Waffles image

Provided by Food Network

Time 13m

Yield 8 to 10 (4 by 4-inch) waffles

Number Of Ingredients 9

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray

Steps:

  • Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

BLACK FOREST BELGIAN WAFFLES



Black Forest Belgian Waffles image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, warmed
1 stick unsalted butter, melted and cooled, plus more for the waffle iron
1/4 cup coconut oil, melted and cooled
2 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips
1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar
3/4 cup sour cherry preserves
1/3 cup pure maple syrup
1/4 teaspoon pure almond extract
Whipped cream, for serving

Steps:

  • Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain).
  • In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour.
  • Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve.
  • Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer's instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time.
  • Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.

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