Chocolate Dipped Belgium Waffle Recipe
Make Chocolate Dipped Belgium Waffle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Belgian Waffle Batter
Chocolate Dip & Finish
Method
Belgian Waffle Batter
- 1
Preheat and prepare
Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with vegetable oil so batter doesn't stick.
- 2
Combine dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1 tsp salt until evenly blended.
- 3
Separate and whisk eggs (optional step for extra lift)
Separate the 2 large eggs into yolks and whites. In a small bowl whisk the yolks with the wet ingredients (below). In another clean bowl beat the egg whites until soft peaks form; fold in at the end for a lighter texture. (If you prefer simpler method, skip separation and whisk whole eggs into the wet mixture.)
- 4
Mix wet ingredients
In a medium bowl whisk together 1.5 cups whole milk, 6 tbsp melted unsalted butter (cooled slightly) and 1 tsp vanilla extract. If using egg yolks separately, add the yolks into this wet mixture now. If using whole eggs, whisk the 2 large eggs directly into the wet mixture.
- 5
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — some small lumps are okay. Do not overmix or the waffles will be tough.
- 6
Fold in beaten whites (optional)
If you beat the egg whites earlier, gently fold them into the batter in two additions with a rubber spatula, keeping as much air as possible for a light waffle.
- 7
Rest batter
Let the batter rest 5–10 minutes at room temperature while the waffle iron finishes heating. This helps relax the gluten and yields a crisper exterior.
- 8
Cook waffles
Scoop the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup for a standard Belgian iron) onto each preheated plate. Close and cook until golden brown and crisp, about 3–5 minutes depending on your iron. Transfer finished waffles to a wire rack in a warm oven (200°F/95°C) to keep crisp while you cook the rest.
Chocolate Dip & Finish
- 9
Prepare chocolate ganache
Place 8 oz chopped semisweet chocolate (or chips) in a heatproof bowl. In a small saucepan, heat 1/4 cup heavy cream just until it begins to simmer (bubbles at the edge), then pour it over the chocolate. Let sit 1 minute, then stir gently until the chocolate melts and the mixture is smooth. Stir in 1 tsp light corn syrup (if using) and 1 tbsp unsalted butter until glossy. If the ganache is too thick for dipping, warm gently in 10–15 second bursts in the microwave, stirring between bursts, until a dip-friendly consistency is reached.
- 10
Cool slightly
Let the ganache cool 3–5 minutes so it thickens slightly; it should still be fluid enough to coat but not so hot it will steam the waffle.
- 11
Dip waffles
Holding a waffle by the edge, dip one half (or desired portion) of each waffle into the chocolate ganache, letting excess drip back into the bowl. Place dipped waffles on a sheet lined with parchment or a wire rack. If you prefer a drizzle instead of a half-dip, use a spoon to drizzle chocolate over the waffle surface.
- 12
Set chocolate
Allow the chocolate to set at room temperature 15–30 minutes. For faster setting, place the dipped waffles in the refrigerator for 5–10 minutes, but be aware refrigeration can soften the waffle slightly.
- 13
Finish and serve
Dust with 1 tsp confectioners' sugar if desired and serve with optional berries or sliced banana. Serve immediately for best texture: crisp waffle exterior with a glossy chocolate coating.