Chocolate waffles with hazelnuts and raspberries

You may have noticed that we have a serious penchant for waffles. We also like experimenting, so while testing out the Lékué silicone waffle mould, we churned out these chocolatey waffles with a difference. Who would say no to chocolate honeycomb and Ferrero bits?

Chocolate waffles with hazelnuts and raspberries

Ingredients:

For the waffles

110g butter
3 eggs, beaten
410ml milk
240g flour
3 Tbsp cocoa
4 Tbsp sugar
½ tsp salt
2 tsp baking powder

For the topping

Chocolate sauce (store bought, or homemade)
Fresh raspberries
Ferrero Rochers, chopped
Mint, optional

Method:

1. Melt the butter and mix it with the beaten eggs and milk.
2. Add the flour, cocoa, sugar, salt and baking powder and mix together by hand using a whisk until you have a smooth mixture.
3. Place the Lékué moulds on an oven tray, pour the batter into the waffle moulds and bake in the middle of the preheated oven at 220ºC for 8–9 minutes.
4. Remove from the oven, de-mould the waffles on the oven tray and cook with the pattern side up for a further 4–5 minutes until they get crisp. Then drizzle lavishly with chocolate sauce and sprinkle with crumbled Ferrero Rochers, hazelnuts and fresh raspberries. Also, a dash of mint never hurts.

For an easy homemade chocolate sauce, melt a slab of your favourite chocolate (dark chocolate works best) in a double boiler, then add 250ml fresh cream. Keep stirring until the two have combined into a glossy chocolate sauce, and you’re good to go. If you’d like it a bit thicker, just melt a little more chocolate, about half another slab should do the trick.

chocolate waffles

The Lékué silicone waffle moulds really are this easy to use. Check them out in action when we made these classic vanilla waffles with ice cream.

waffles made using the Lékué silicone waffle moulds

The people at Lékué sure know how to make tricky kitchen tasks an easy breezy affair. In fact, this clever silicone mould has received jubilant reviews from you folks. Nice hey?

Waffles-mould-review

Hooray.

With thanks to Jenna May Viney for the recipe and styling.