For the past three years we have featured a chocolate waffle recipe in February and this year’s recipe is our best yet. We have cut back on the sugar and substituted a healthier olive oil for the melted butter. This year we used buttermilk over whole milk and finally we used a heart healthy chocolate that was 70% cacao. All of these changes make this a healthier alternative to our other chocolate waffles. Okay, I’m not insinuating this is health food, but it is a better option than the previous years recipes. The waffle isn’t as sweet as in years past but after you add syrup there is a great balance. We topped the chocolate waffle with a couple slices of strawberries. Unfortunately they weren’t fresh from our garden (but we will have them in the May-June time frame). For the olive olive oil, use a mild flavored oil that is not too peppery. While attending an innkeepers conference in Charleston SC in January we found The Crescent Olive company that has numerous blends of olive oil that are infused with different herbs and fruits. You need to check them out! For this recipe we used their Blood Orange Olive Oil. Chocolate and orange is a great combination!
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (packed) dark brown sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- Zest of one orange
- 1/2 cup olive oil
- 1 tsp. vanilla
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Preheat oven to 250°. This will allow you to hold your cooked chocolate waffles hot so that you can serve everyone a warm waffle. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, chocolate and salt in a large bowl. Make sure you break up the “packed” brown sugar so there aren’t large hunks of sugar. Ideally, all wet ingredients should be at room temperature but who has the time to let everything sit out for an hour or two before you start cooking! In a separate bowl blend together the egg yolks, buttermilk, olive oil, orange zest and vanilla. Making a well in the dry ingredients gradually incorporate the wet ingredients, mixing just until combined. DO NOT OVER MIX. In this case, less mixing is better! If you want to get a head start on breakfast you can do this much the night before, just cover and chill (you will still need to add the egg whites the following morning).
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Don’t forget this step otherwise you will be picking pieces of waffle out of your waffle iron–no fun. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil and keep warm in oven until ready to serve.
Serve with butter and syrup or strawberry sauce. We served this February 2014 breakfast with a homemade strawberry sauce and sliced strawberries. You could dust this with confectioners sugar an/or put a dollop of whip creme on the waffle if you really want to indulge.
I like to think of chocolate as the dark side of breakfast! I know, I will use any excuse to add chocolate to any meal but in this case, these chocolate waffles rock! If you wanted to make one more tweak to make them healthier use one cup all-purpose flour and one cup whole wheat flour. Okay, I lied, one more tweak, add 1/4 cup chia seeds to dry ingredients. You won’t see them because they blend in with the chocolate, but they will give you a whole grain,fiber and antioxidants!
We hope you enjoy this recipe. We have fun at The Carriage House Inn Bed and Breakfast creating our breakfasts and playing with different recipes. Many of our followers wait for our monthly recipe to appear on our blog which is then transmitted to our Facebook and Google+ page. If you haven’t Liked or +1 our page yet, please do so as we have some great surprises in store for you. Also, check back next week for a new page created for anyone who loves food!
Heads up! This year is the 60th anniversary of the D-Day invasion and there will be many great programs at the D-Day Memorial the week of June 6. Don’t wait until the last moment, book your rooms for the event now! Also, this year is the 150th anniversary of the Battle of Lynchburg (June 17-18). If you are a Civil War buff you will want to come to these festivities to hear about this little known battle. Again, rooms will book up so call now and book your room. Finally, next year will the the 150th anniversary of the end of the Civil War (April 9-12) when General Lee surrendered to General Grant at Appomattox Courthouse (about 20 minutes from here). They are expecting over 7,000 visitors from around the world to visit that week. It is NOT too early to make your reservations. Call us at 434-846-1388 or book your room on-line.
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