Chocolate Strawberry Waffles Recipes
CHOCOLATE STRAWBERRY WAFFLES
Make and share this Chocolate Strawberry Waffles recipe from Food.com.
Provided by Bliss
Categories Breakfast
Time 19m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle.
- Beat egg whites until stiff. Set aside.
- Mix the flour, baking powder, baking soda and sugar together.
- Beat the egg yolks with the sour cream, milk and chocolate syrup.
- Mix the oil with the melted butter, using a small bowl.
- Add the sour cream mixture - alternate
- with the oil and butter mixture - to
- the dry ingredients. Mix until smooth.
- Fold in the egg whites.
- Pour 1/2 Cup of batter into a lightly greased waffle maker (see NOTE above).
- Bake for 4 or 5 minutes or until the steaming stops.
- Repeat for the remainder of the batch of waffles.
- Whip the whipped cream until stiff and fluffy but not dry.
- Top hot waffles with sliced strawberries and whipped cream.
- Serve at once.
Nutrition Facts : Calories 1738, Fat 123, SaturatedFat 59.6, Cholesterol 580.4, Sodium 1245.1, Carbohydrate 132.5, Fiber 6.8, Sugar 31, Protein 29.9
CHOCOLATE-STRAWBERRY WAFFLE BALL ON A STICK
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
- Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
- Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.
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- Dig your waffle maker out from the back of your cabinets and preheat it. I usually put a paper towel or wax paper under the waffle maker to make clean up easier.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, sugars, and cocoa. In another bowl whisk together oil, eggs, vanilla, and buttermilk.
- Depending on the size of your waffle iron, you may need more or less batter. I used about a 1/2 cup for one waffle. Pour batter onto hot waffle iron then scatter evenly with a handful of chocolate chips. Close the waffle iron and let cook--it could take anywhere from 4-8 minutes. I find that mine are just about perfect once the steam has mostly subsided.
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- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Fold in the chopped strawberries until completely coated in the flour mixture.
- Make a well in the center of the dry ingredients and add the melted butter, egg, vanilla and buttermilk. Stir with a wooden spoon until just combined. Let batter set for about 5 minutes.
- Ladle batter into preheated waffle iron and bake until cooked all the way through and of desired crispness. Keep cooked waffles in a warm oven while cooking the remaining batter.
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