I just used vit. d for the picture’s sake)
I have a standard 8″ round waffle iron and I got 4 full waffles (so 16 quarters) from this recipe. So if you’re cooking for a crowd, increase accordingly! Sometimes people assume they need a whole plate-sized waffle for every person, but remember these are sweet and filling, so 1 or 2 quarters may be fine for each person. For dessert with ice cream, one quarter should be enough.Edit: Tried it with the ice cream and buttermilk caramel syrup. Suspicions correct: Mind-numbingly delicious.
These Double Chocolate Waffles crisp up after cooking, while maintaining a tantalizingly soft, chocolatey interior. The berry topping puts them over the top! Perfect for a holiday breakfast or any time you’re feeling like something extra special.
- You’ll need about 3 cups of berries and you can use any combo you like. I decided to use a combo of fresh and frozen. I used 1 cup of fresh strawberries and then 2 cups of a frozen mix of blueberries, blackberries, and raspberries (thawed in the fridge before use). It worked great. If you need to, you can definitely use all frozen as well.
- I don’t add any powdered sugar to my topping; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter.
Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.