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Chocolate Dessert Waffles

Say "I love you" with breakfast in bed, or serve these chocolate dessert waffles with hot fudge and strawberry cream after a romantic dinner.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium330 mg14% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium330 mg14% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • HOT FUDGE SAUCE (recipe follows)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk or sour milk *
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE (recipes follow)
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup HERSHEY'S Cocoa
  • 3/4 cup sugar
  • 1/2 cup nuts chopped (optional)

Directions

  • 1. Stir cocoa and butter in large bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.
  • 2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with desired toppings. About ten 4-inch waffles.
  • * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
  • NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.
  • HOT FUDGE SAUCE
  • 3/4 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
  • 1/3 cup light corn syrup
  • 1/3 cup butter or margarine
  • 1 teaspoon vanilla extract
  • Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
  • STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.
  • APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.
  • PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.
  • CHOCOLATE MAPLE SAUCE
  • 3/4 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 cup evaporated milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/8 teaspoon salt
  • 1/2 teaspoon maple flavor
  • 1/2 teaspoon vanilla extract
  • Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.

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