Countess Of Chocolate Waffles With Whipped Cream Recipes

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.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. , Preheat waffle iron. Fill and bake according to manufacturer's directions. Serve with whipped cream, fruit or ice cream.

Steps:

• For the creme anglaise: Bring the milk, cream, vanilla and salt to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and sugar in a medium heatproof bowl until well combined.
• When the milk mixture comes to a simmer, pour about a quarter of it into the yolk mixture while whisking constantly to combine. Place the saucepan with the remaining milk mixture over low heat. While whisking constantly, add the yolk mixture to the saucepan. Whisk until the mixture begins to thicken, 1 to 2 minutes.
• Switch to a silicone spatula and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to heavily coat the spatula, 3 to 5 minutes. Remove from the heat, cover the saucepan and set aside.
• For the waffles: Whisk together the flour, cocoa powder, sugar, baking powder and salt in a large bowl to combine. Whisk the buttermilk, oil and melted butter in a medium bowl until well combined.
• Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with a handheld mixer) to medium peaks.
• Add the buttermilk mixture to the flour mixture and whisk well to combine. Add about a quarter of the whipped egg whites and whisk more vigorously to combine. Add the remaining egg whites in 2 to 3 additions, folding gently after each addition until just incorporated. Gently fold in the mini chocolate chips.
• Preheat a Belgian-style waffle iron to medium and grease as needed with nonstick spray. Scoop the waffle batter into the heated waffle iron, close and cook according to the manufacturer's instructions until the waffle is crisp, 4 to 5 minutes. Transfer to a wire rack. Repeat with the remaining batter.
• Reheat the creme anglaise over low heat. Stir gently until fluid and warm, then gently strain into a serving bowl.
• To serve, cut the waffles into quarters and serve alongside the creme anglaise for dipping. Or plate the waffles and allow guests to drizzle the sauce over their own waffles. Serve immediately.

Steps:

• WHIPPING CREAM: Using an electric beater, whip the cream until soft peaks form. Beat in the cocoa powder, sugar (and liqueur if using.).
• Cover and refrigerate until needed. Best to prepare the whipping cream just before serving the waffles.
• WAFFLES: Preheat waffle iron. In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda and the salt.
• Over low heat in a small saucepan, combine the chocolate, brewed coffee, butter and instant coffee powder. Stir ingredients until melted and blended. Be careful not to burn the mixture! Remove pan from heat and cool slightly.
• In a small mixing bowl, whisk together the egg yolks, milk and cooled chocolate mixture. Set aside.
• In a medium sized bowl beat the egg whites until stiff and glossy peaks form. Gradually add the egg yolk/milk mixture to the dry ingredients and mix **just** until blended. DO NOT overmix. Gently fold in the egg whites.
• Pour approximately 1 cup of the waffle batter into the preheated waffle iron. (Less batter if you have a small waffle iron.) Close lid and cook until waffle is crisp, about 4 minutes total.
• Remove the cooked waffles to a warming tray and continue with remaining batter until all waffles are baked.
• Serve immediately, topped with a dollop of the whipping cream, a sprinkle of powdered sugar and a garnish of 1 or 2 mint leaves.

Steps:

• For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
• Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
• For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
• For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
• Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
• Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

Steps:

• Beat eggs add in the sugar gradually, beating well until smooth.
• Add the melted cooled butter and vanilla.
• Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
• Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
• Remove and form into cones or bowls, or trim for squares.
• Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
• for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
• for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
• I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.