Mint Chocolate Waffle Bites Recipe

Preheat and prepare

Preheat your mini waffle iron (or regular waffle iron if making small squares) according to manufacturer instructions. Lightly spray the grids with nonstick cooking spray or brush with oil.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the egg lightly. Add the milk, melted butter, vanilla extract, and peppermint extract; whisk until smooth. If using, stir in the green food coloring a few drops at a time until you reach the desired mint-green color.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or spoon until just combined — small lumps are fine. Do not overmix; batter should be slightly thick but pourable. Let rest for 5 minutes while the iron finishes preheating.

Cook waffle bites

Spoon or pipe small portions (about 1 tablespoon each) of batter onto the preheated waffle iron to form mini bites. Close and cook according to your iron's instructions until golden and firm, about 1–3 minutes per batch for mini irons. Remove carefully and transfer to a wire rack to cool. Repeat until all batter is used. Yield: about 18–24 mini waffle bites depending on size.

Prepare chocolate ganache

Place the chocolate chips in a medium heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute to soften, then gently stir until smooth and glossy. If using, stir in the 1 teaspoon of butter for extra shine. If the ganache is too thick for dipping, warm it briefly over a double boiler or microwave in 10–15 second intervals, stirring between, until it reaches a dipping consistency.

Dip waffle bites

Working in small batches, hold each cooled waffle bite with a toothpick or fork and dip half or the top into the warm chocolate ganache, letting excess drip back into the bowl. Place dipped bites on a parchment-lined tray or rack. While the chocolate is still wet, sprinkle with crushed peppermint candy or chopped Andes mints if desired.

Set and finish

Allow chocolate to set at room temperature for about 20–30 minutes, or speed up by placing the tray in the refrigerator for 10–15 minutes. If desired, dust lightly with powdered sugar before serving.

Serve warm or at room temperature. For bite-sized presentation, insert toothpicks into each waffle bite before dipping or arrange on a platter. Leftover waffle bites can be stored in an airtight container in the refrigerator for up to 3 days; re-crisp briefly in a toaster oven (300°F / 150°C for 3–5 minutes) before dipping or serving. Ganache can be refrigerated for up to 5 days; gently rewarm before using.