Chocolate Waffles With A Fresh Raspberry Syrup
Light, crispy chocolate waffles made with melted semisweet chocolate and stiff egg whites, served with a flambéed fresh raspberry Grand Marnier syrup and sweetened whipped cream.
Ingredients
- 1 0.5 cup flour
- 1 tbsp baking powder
- 0.3 tsp salt
- 0.3 cup melted semisweet chocolate
- 2 each egg yolks
- 1 tsp vanilla
- 1 0.8 cup milk
- 0.5 cup melted butter, plus 5 tbsp for waffle iron
- 2 each egg whites
- 0.5 cup sugar
- 2 pint fresh raspberries
- 1 dash Grand Marnier
- 2 cup sweetened whipped cream
Instructions
- 1
In a bowl, combine flour, baking powder, and salt. In another bowl, beat chocolate, egg yolks, and vanilla slightly. Beat in milk and 1/2 cup melted butter.
- 2
Fold the flour mixture into the egg mixture until combined but slightly lumpy.
- 3
Beat the egg whites until stiff peaks form. Gently fold into batter, leaving little fluffs of egg white.
- 4
Grease a preheated waffle iron with some of the remaining butter. Pour 1 cup batter onto the grids. Close quickly and bake per manufacturer's directions. Repeat.
- 5
For the syrup: In a sauté pan, melt remaining butter. Add sugar, stirring until dissolved, about 1 minute. Add raspberries and sauté 2-3 minutes. Remove from heat, add Grand Marnier, and flame. Cook 1 minute until flames die.
- 6
Serve waffles with the raspberry syrup and whipped cream. Dust with powdered sugar.