These chocolaty, cake-like waffles come together even quicker than cupcakes. Tangy blackberry sauce and a dollop of whipped cream add the perfect finishing touch.
For Blackberry Sauce:
- 2 cups (10 ounces) fresh or frozen blackberries
- 2 tablespoons granulated sugar
- Juice from 1 lemon
- 1/2 cup unsalted butter, cut into cubes
- 3 ounces dark chocolate, chopped
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Freshly whipped cream, for topping
Source: ,Breakfast for Dinner: Recipes for Frittata Florentine, Hue...
To prepare blackberry sauce, stir together blackberries, sugar, and lemon juice in a small saucepan over medium heat; if using fresh blackberries, add 2 tablespoons water. Bring to a simmer, stirring and crushing berries with the back of a wooden spoon. Simmer for 5 to 7 minutes, or until sugar is dissolved and berries begin to break down. Transfer to a blender or food processor and pulse until smooth. Press through a fine mesh sieve to remove seeds. Sauce can be made a day ahead and refrigerated in an airtight container; warm in a saucepan over low heat prior to serving.
For waffles, in a saucepan or a double boiler over low heat, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar. Whisk in eggs and vanilla, followed by milk. Stir in flour, cocoa powder, baking powder, and salt until just incorporated.
Preheat a Belgian waffle iron according to manufacturer’s instructions. Drop about 1/2 cup batter onto iron for each waffle (more or less depending on the size of your iron), and cook until outside is crispy. Serve warm, drizzled with blackberry sauce and topped with more blackberries and freshly whipped cream, if desired.