My husband Lulu has a sweet tooth, so I woke up early this morning and prepared a sweet breakfast. I made chocolate waffles, topped with kumquat whipped cream and strawberries. I served the waffles with a cup of soy milk. I placed everything on a tray and added a freshly picked rose from the garden. I knew Lulu was going to love it.
I’m sure you all know the saying ”The way to a man’s heart is through his stomach!” Well I might not say it enough how much I love seeing my husband happy. Nothing fills me with more joy that seeing his smile when I wake up in the morning. I might be wrong, but I think these little treats are part of the success of our 7 years of marriage.
1. Info for Chocolate Waffle Recipe
- Cook Time: 15 mins
- Total Time: 25 mins
- Servings: 10
- Calories: 226
2. Ingredients for Chocolate Waffle Recipe
- 2 eggs, at room temperature
- 1/3 cup granulated sugar
- 1-½ teaspoons pure vanilla powder (optional)
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons instant espresso coffee
- 4-½ teaspoons baking powder
- 1-½ teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 3 tablespoons homemade kumquat syrup (or any other syrup)
- ½ cup maple syrup
- 2 cups strawberry fruit salad
- 2 tablespoons fresh mint leaves, for garnish (optional)
3. Directions:
- In a deep saucepan, melt the butter into the milk over very low heat. Remove from the heat as soon as the butter is melted. Add the instant coffee and stir well. Let the milk cool completely.
- Preheat the waffle iron.
- In a bowl, combine the flour, cocoa powder, ½ teaspoon salt, 1 teaspoon vanilla powder, baking powder and baking soda. Sift all the dry ingredients.
- In two bowls, separate the yolks from the egg whites. In one bowl, whisk the egg yolks with 3 tablespoons of sugar with an electrical beater until it’s thick and has a pale yellow color. In 3 stages, slowly add the flour, the buttered milk and other dry ingredients. Using a spatula, mix until the batter is uniform.
- Thoroughly wash the mixer. For the egg-whites, add ¼ teaspoon salt and whisk until you get stiff peaks (don’t over-mix or it will become grainy). The egg whites should stick right up. Add the rest of the sugar. Pour 1/3 of the egg white mixture into the waffle mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and gently fold the egg whites into the batter to get an airy batter.
- Whip 1 cup of cold heavy cream with ½ teaspoon vanilla powder. Just make sure your handheld beater is clean prior to whipping the cream for best results. Add the kumquat syrup. Transfer to a small piping bag, then to a bowl and store in the refrigerator until ready to be served.
- Pour about ½ cup of waffle batter into the center of the waffle maker. Do not overfill or it will spill ou the sides. Bake the waffle for about 4 minutes. Cut the waffle in 4 wedges.
- Pipe the kumquat-flavored whipped cream, top with the strawberries. Drizzle with maple syrup and garnish with fresh mint.
- Bon appétit!
