Belgian Chocolate Waffles with Homemade Raspberry Sauce

We all love special treatment once in a while. Whether it's kind words, a thoughtful note or a heartfelt gesture, it's nice to know someone is thinking about us.

And nothing says, "I'm thinking of you" better than having Belgian Chocolate Waffles with Homemade Raspberry Sauce served to you in bed. It's like hitting the jackpot! Getting to linger over coffee and a few magazines under the covers while happily eating a special meal is golden.

With breakfast in bed, you want the meal to be as special as the gesture itself.

I have taken my tried-and-true Belgian waffle recipe and made it into a chocolate-lover's dream.

The best part is that this waffle is not overly sweet, but still has a definite chocolate taste. Most of the sweetness comes from the toppings: fresh, homemade raspberry sauce, chocolate drizzle and whipped cream.

The recipe can easily make 12 large Belgian waffles, but the batter can also go right into the fridge and be used over the next couple of days. In other words, don't feel obligated to make them all at once. However, if you’re up for using all the batter, the waffles freeze well.

There are a lot choices for waffle maker's out there, but this one is my favorite. It has been going strong for eight years now.

Print Recipe

Belgian Chocolate Waffles with Homemade Raspberry Syrup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 12

Ingredients

Waffle:

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 Tablespoon espresso powder
3-1/2 teaspoons baking powder

2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup mini chocolate chips

Raspberry Sauce:

1 pint (12 oz) fresh raspberries
1/4 cup granulated sugar
2 Tablespoons water

2 Tablespoons cornstarch
1 cup cold water
whipped cream and chocolate sauce are optional

Directions

In a bowl, combine flour, sugar, cocoa powder, espresso powder and baking powder.
In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well.
Stir into the dry ingredients until just combined.
In another bowl, beat egg whites until stiff peaks form, about 7-10 minutes; fold into batter. Stir in mini chocolate chips.
Use batter to make waffles according to your waffle pan. Batter can be kept in the refrigerator up to two days.
For the raspberry sauce...in a saucepan, combine raspberries, sugar and water. Stir constantly over low heat until raspberries start to break down.
Whisk the cornstarch into cold water until smooth. Pour into the saucepan with the raspberry mixture and bring to a boil. Simmer for 5 minutes while stirring constantly. Remove from heat.
Puree the sauce in a blender or with a handheld immersion blender.
Strain through a fine sieve.
Serve warm or cold. This sauce will keep for a week in the refrigerator.