Chocolate Dipped Belgium Waffle Recipe

Name: TOUS les JOURS Bakery & Cafe-Mason Cincinnatis Chocolate Dipped Belgium Waffle Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp salt; 2 to taste large eggs; 1.75 cups milk (whole or 2%); 0.5 cups unsalted butter, melted and cooled; 1 tsp vanilla extract; 8 oz semi-sweet chocolate chips or chopped chocolate; 2 tbsp heavy cream; 1 tsp unsalted butter (for shine, optional); 1 tsp vegetable oil or neutral oil (for dipping thin line, optional); 1 tbsp confectioners' sugar (optional, for dusting); 1 cups fresh berries or sliced banana (optional, for serving); 1 to taste nonstick spray or additional melted butter (for waffle iron); 0.5 cups maple syrup (optional)

Inspired by TOUS les JOURS Bakery & Cafe-Mason Cincinnati

Time45m

Serves4

Make Chocolate Dipped Belgium Waffle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Waffle Batter

2 cups 00 bread flour

2 tbsp granulated sugar

1 tbsp Baking powder

1 tsp Celtic sea salt

2 to taste Large eggs

1 3/4 cups milk (whole or 2%)

1/2 cups unsalted butter, melted and cooled

1 tsp Watkins vanilla extract

Chocolate Dip & Finish

8 oz semi-sweet chocolate chips or chopped chocolate

2 tbsp Heavy cream

1 tsp unsalted butter (for shine, optional)

1 tsp vegetable oil or neutral oil (for dipping thin line, optional)

1 tbsp confectioners' sugar (optional, for dusting)

1 cups fresh berries or sliced banana (optional, for serving)

For Cooking & Serving

1 to taste nonstick spray or additional melted butter (for waffle iron)

1/2 cups maple syrup (optional)

Method

Waffle Batter

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. If it has temperature settings, set to medium-high for a crisp exterior and tender interior. Lightly grease the plates with nonstick spray or brush with melted butter.

Dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1 teaspoon salt until evenly combined.

Wet ingredients

In a separate bowl or large liquid measuring cup, beat 2 large eggs lightly. Add 1 3/4 cups milk, 1/2 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract. Whisk until homogenous.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until just combined — small lumps are fine. Do not overmix to keep waffles light. Let the batter rest 5 minutes while the iron finishes heating; this helps the leavening activate.

Cooking Waffles

Cook waffles according to your waffle iron's instructions. Spoon or pour the recommended amount of batter (usually 1/2 to 1 cup depending on iron size) onto the center of the preheated plates, close the lid and cook until steam diminishes and waffles are golden brown and crisp, usually 3–5 minutes. Use a fork or tongs to remove waffles and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp if making multiple waffles.

Repeat until all batter is used, re-greasing the iron as needed. Yield should be about 6 large Belgian-style waffles (serves 4–6 depending on portion).

Chocolate Dip & Finish

Prepare chocolate dip

Place 8 oz semi-sweet chocolate chips or chopped chocolate in a heatproof bowl. Heat 2 tablespoons heavy cream until hot but not boiling (microwave 20–30 seconds or warm in a small saucepan). Pour the hot cream over the chocolate and let sit 30 seconds. Stir gently until smooth and glossy. If desired for extra shine, stir in 1 teaspoon unsalted butter and 1 teaspoon neutral oil until incorporated. Keep warm over a double boiler or microwave in 10-second bursts, stirring between, to maintain a dipping consistency.

Dip waffles

Working quickly while chocolate is fluid, hold each waffle by an edge and dip half of it into the chocolate, or spoon chocolate over the waffle, creating a generous coating on one side. Let excess drip back into the bowl. Place dipped waffles on a wire rack set over a sheet pan to catch drips. If you want a thin decorative drizzle only, thin the chocolate slightly with an extra 1/2 teaspoon oil or warm cream and use a spoon or piping bag to drizzle lines.

Set chocolate

Allow chocolate to set at room temperature for 15–25 minutes or refrigerate for 5–10 minutes to firm up quickly. If you refrigerated, return to room temp before serving if you prefer softer chocolate.

Finish and serve

Dust the non-dipped portion lightly with 1 tablespoon confectioners' sugar if desired. Serve each chocolate-dipped Belgian waffle with optional fresh berries or sliced banana and warm maple syrup on the side.