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Chocolate Dessert Waffles Recipe

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 30  Minutes

Ingredients

  • WAFFLE BATTER
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/4 cup butter or margarine, melted (50 mL)
  • 3/4 cup sugar (175 mL)
  • 2 eggs (2)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup all-purpose flour (250 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/2 tsp salt (2 mL)
  • 1/2 cup buttermilk or sour milk* (125 mL)
  • 1/2 cup chopped nuts (optional) (125 mL)
  • HOT FUDGE SAUCE
  • 3/4 cup sugar (175 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/2 cup evaporated milk (125 mL)
  • 1/3 cup light corn syrup (75 mL)
  • 1/3 cup butter or margarine (75 mL)
  • 1 tsp vanilla extract (5 mL)
  • CHOCOLATE MAPLE SAUCE
  • 3/4 cup sugar (175 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 3/4 cup evaporated milk (175 mL)
  • 1/4 cup butter or margarine (50 mL)
  • pinch salt (pinch)
  • 1/2 tsp maple extract (2 mL)
  • 1/2 tsp vanilla extract (2 mL)

Directions

    1. Waffle Batter: Stir cocoa with butter in a large bowl until smooth; stir in the sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with the buttermilk to the cocoa mixture. Stir in nuts (if using).

    2. Cook batter in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with Hot Fudge Sauce or Chocolate Maple Sauce.

    3. Hot Fudge Sauce: Combine sugar and cocoa in a small saucepan; stir in evaporated milk and corn syrup. Set saucepan over medium heat and cook, stirring constantly, until mixture comes to a boil; cook, stirring, for 1 minute. Remove from heat and stir in butter and vanilla extract until smooth. Makes 2 cups (500 mL).

    4. Chocolate Maple Sauce: Combine sugar and cocoa in a small saucepan; stir in evaporated milk. Set saucepan over medium heat and cook, stirring constantly, until mixture comes to a boil; cook, stirring, for 1 minute. Remove from heat and stir in butter and salt until smooth. Stir in maple and vanilla extracts. Serve warm. Makes 1 1/3 cups (300 mL)

    *To sour milk: Use 1 1/2 tsp (7 mL) white vinegar and top with enough milk to equal 1/2 cup (125 mL).


    Notes:
    � Leftover waffles can be frozen; thaw in a toaster on low heat.
    � Peach and Nutmeg Topping: Combine 2 1/2 cups (625 mL) peach pie filling with a pinch of nutmeg in a small saucepan set over medium heat; cook until warmed through.
    � Apple Cinnamon Topping: Combine 2 1/2 cups (625 mL) apple pie filling with 1 tbsp (15 mL) butter and a pinch of cinnamon in a small saucepan set over medium heat; cook until warmed through.

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