Dark Chocolate and Honeycomb Waffle
The combination of chocolate and honeycomb make this waffle a mouther-watering dish.
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Ready Time
30 mins
30 mins
Preparation
15 mins
15 mins
Cooking
15 mins
15 mins
Serves
12
30 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
15 mins
Cooking
Cooking
12
Serves
Serves
Ingredients
- 200g dark bittersweet 70% chocolate, chopped
- 100g unsalted butter, diced
- 3 eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 2¾ cups plain flour
- 3 teaspoons baking powder
- 1 cup caster sugar
- 1 teaspoon salt
- 150g chocolate honeycomb, cut into large 3cm chunks, plus extra for garnish
Serve with vanilla and chocolate ice cream
Method
- Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial. Preheat until orange light flashes up and the word HEATING disappears.
- Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30 seconds. Stir and repeat until chocolate and butter have melted and mixture is smooth; set aside to cool slightly.
- Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate mixture.
- Sift flour, baking powder, sugar and salt together in a large mixing bowl; make a well in the centre.
- Pour in egg mixture and whisk until mostly smooth. Fold through chopped honeycomb bar.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- Serve 2 per stack, topped with scoop of vanilla and chocolate ice cream and with extra chopped honeycomb.
Note: Waffles will be soft after cooking, but will harden on cooling.
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