The Best Chocolate Waffles Recipe - One Sarcastic Baker (2024)

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How to make chocolate waffles

This recipe is more like double chocolate waffles since it calls for both cocoa powder and chopped chocolate. Still, you can also sprinkle some chocolate chips over the batter, making it a triple chocolate waffle.

It is as easy as this Double Chocolate Muffins recipe or this Chocolate Glazed Donut, and you will need only two bowls and a waffle maker. I like to grease mine using baking spray, but you can also brush melted butter, and you can use it to make some Mini Pancakes.

1. Start by measuring your ingredients: natural cocoa powder, all-purpose flour, baking powder, sugar, eggs, vegetable oil, egg whites, and milk. I used Scharffen Berger chocolate products; the taste and quality are always excellent.
2. In a large bowl, place the cocoa powder and chopped dark chocolate, bring the milk to a simmer, pour it over the chocolates, allow it to sit for 1-2 minutes, then stir until smooth.
3. Mix in the vegetable oil and egg yolks. Mix the flour, sugar, baking powder, and salt in a separate medium bowl. Add the dry ingredients to the wet ingredients and mix to blend.
4. Whip the egg whites until a thick opaque meringue is formed, about 2-3 minutes. Fold the meringue into the chocolate waffle batter. Kind of like when making chocolate Belgian waffles.
5. Pour one cup of waffle mix over your warm waffle maker, and sprinkle with some chocolate chips. Cook over medium heat for about 3 minutes on each side. Remove from heat, and place over a cooling rack or serving plate. Top with your favorite toppings.

Storing

The waffles are best when fresh. Or it can be stored at room temperature for one day, covered, then warmed in the toaster. Do not store the leftover chocolate waffles in the refrigerator; it will dry them.

Freezing and Reheating Chocolate Waffles

Just like traditional waffles you buy at the frozen aisle, you can freeze these fluffy waffles, reheat them in your toaster, or over and enjoy them fresh.

Layer the waffles in a freezer bag in a single layer (or a few layers divided by parchment paper), and freeze them for up to four weeks. To reheat, remove from the freezer and place in the toaster or oven until thawed and warm. For crispier waffles, increase the toasting/baking time.

Topping ideas

There are no wrong options here, but I like the toppings to be the clue of the occasion; for example, fresh fruit or fresh berries drizzled with maple syrup are great toppings for breakfast or brunch. A scoop of Ice cream and whipped cream drizzled with chocolate sauce are great for a mid-week dessert. Of course, more options are caramel syrup, peanut butter, fresh strawberries, or even simple powdered sugar dust.

Tips

Please read the below tips carefully for the best results.

• Make sure that the eggs are at room temperature.
• Please do not bring the milk to a full boil. Otherwise, it might burn the separate the chocolate from its fat. When that happens, a layer of light fat floats on top.
• If you don’t want to make the meringue, reduce the egg whites to 3 (total of 2 large eggs, plus one large egg white), and add them to the chocolate milk mixture. Note that the waffles might not be as crispy as they would with the meringue.
• Do not overmix the batter; lumps are ok. Overmixing might deflate the batter.
• Do not add chocolate chunks or chips to the batter; they will sink to the bottom and might deflate the batter.
• Cook the waffles until crispy, it took me a total time of 6 minutes, but that might change depending on your maker.
• Whole milk is best, but reduced milk is also a good option, as well as plant base milk. Do not use skim milk.
• To make a pancake mix, use one cup of milk (240 ml) and two whole eggs.
• Cool waffles over a wire rack to prevent them from sweating and losing their crispy texture.

Here are a few more recipes you might enjoy

Brownie Cake, Black Forest Brownies, Fluffy Pancakes, Brioche French Toast