Bittersweet Chocolate Waffles with Chocolate Chip Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Depending on the size and shape of your waffle pan, the yield for this recipe will vary. Freeze extra waffles to enjoy later. Karen Barker makes her own chocolate sauce and chocolate chip ice cream with cherries. Ingredients:
1 cup all purpose flour |
1/4 cup unsweetened cocoa powder |
1 1/4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup sugar |
2 1/4 ounces semisweet chocolate, chopped |
3 1/4 tablespoons butter |
2 large eggs |
1 cup plus 2 tablespoons whole milk |
1 1/4 tablespoons kirsch (cherry brandy) |
1/4 teaspoon vanilla extract |
1 quart chocolate chip ice cream |
purchased chocolate sauce |
cherry compote |
Directions:
1. Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.
2. Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.)
3. Preheat oven to 350°F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes.
4. Stack waffle triangles alternately with scoops of ice cream on each plate. Drizzle chocolate sauce and Cherry Compote over.
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