If your idea of breakfast does not include something chocolate-y, this may just change your mind. While it is indeed chocolate, it is the rich, dense, deliciousness of chocolate and not something that is cloyingly sweet. Based on an Alton Brown recipe, I lightened up the cocoa, added a pinch of espresso powder, and used mini chocolate chips to better spread the joy. Topped with fresh strawberries it is a decadent breakfast treat. Still not convinced this is the breakfast for you? A softened scoop of vanilla ice cream sandwiched between two of these is dessert bliss. Whatever time of the day you choose to have these, do certainly have them!
Chocolate Waffles with Fresh Strawberries
Adapted from a recipe by Alton Brown
1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup Hershey's Special Dark cocoa powder
Pinch of espresso powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
2 cups buttermilk, room temperature
3/4 cup mini chocolate chips
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, salt, and baking soda. In another bowl beat together the eggs, cooled melted butter, and vanilla. Add buttermilk all at once, and stir to combine. Fold the wet ingredients into the dry until blended; stir in the mini chocolate chips just until incorporated. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately with fresh strawberries.
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