Dark Chocolate Waffles With White Chocolate Custard Sauce And Chocolate Espresso Whipped Cream Recipes

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DARK CHOCOLATE WAFFLES WITH RASPBERRIES AND COCONUT WHIPPED CREAM



Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream image

Provided by Catherine McCord

Categories     main-dish

Time 35m

Yield 6 waffles

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups oat milk, almond milk, soy milk or other nondairy beverage
1/3 cup coconut oil, at room temperature
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
One 13.5-ounce can full-fat coconut milk, refrigerated overnight (do not shake the can)
1 teaspoon confectioners' sugar
Raspberries, for serving

Steps:

  • Preheat a waffle iron according to manufacturer's directions.
  • Whisk the flour, cocoa powder, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate large bowl whisk the eggs, milk, oil and vanilla together. Add the dry ingredients to the wet and stir just until combined. Stir in the chocolate chips.
  • Pour about 1/2 cup batter into the waffle iron and cook according to manufacturer's directions, about 5 minutes. Repeat with the remaining batter, making about 6 waffles.
  • Meanwhile, open the can of coconut milk and spoon off the thick coconut cream (about 2/3 of the can will be cream), leaving the thin coconut water in the can; save the coconut water for another use or discard it. Place the coconut cream and confectioners' sugar in the bowl of a mixer and beat until soft peaks form, about 1 minute.
  • Top each waffle with a scoop of coconut whipped cream and some raspberries and serve.

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