Chocolate Dessert Waffles Recipe
Details
- Time
- 30 minutes
- Skill Level
- Beginner
These HERSHEY’S chocolate waffles are a delicious twist on traditional waffles! Try the recipe now!
Ingredients & Directions
- Prep Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Waffle Batter:
-
1/2 cupHERSHEY'S Cocoa (125 mL)
-
1/4 cupbutter or margarine, melted (50 mL)
-
3/4 cupsugar (175 mL)
-
2eggs
-
2 tspsvanilla extract (10 mL)
-
1 cupall-purpose flour (250 mL)
-
1/2 tspbaking soda (2 mL)
-
1/2 tspsalt (2 mL)
-
1/2 cupbuttermilk or sour milk* (125 mL)
-
1/2 cupchopped nuts (125 mL) (optional)
-
Hot Fudge Sauce:
-
3/4 cupsugar (175 mL)
-
1/2 cupHERSHEY'S Cocoa (125 mL)
-
1/2 cupevaporated milk (125 mL)
-
1/3 cuplight corn syrup (75 mL)
-
1/3 cupbutter or margarine (75 mL)
-
1 tspvanilla extract (5 mL)
-
Chocolate Maple Sauce:
-
3/4 cupsugar (175 mL)
-
1/3 cupHERSHEY'S Cocoa (75 mL)
-
3/4 cupevaporated milk (175 mL)
-
1/4 cupbutter or margarine (50 mL)
-
pinchsalt
-
1/2 tspmaple extract (2 mL)
-
1/2 tspvanilla extract (2 mL)
Key Ingredients
Directions
Equipment Needed
Stovetop
Waffle Iron
Measuring Cups
Mixing Bowl
Saucepan
Serving Dishes
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).
Tips
*To sour milk: Use 1 1/2 tsps (7 mL) white vinegar and top with enough milk to equal 1/2 cup (125 mL).
Leftover waffles can be frozen; thaw in a toaster on low heat.
Variations:
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.
