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Ingredients for 4 servings:

¾ cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

8 tablespoons unsalted butter

¼ cup cocoa (natural or Dutch process)

¼ cup milk

¼ cup brown sugar, tightly packed

½ teaspoon instant espresso powder

1 large egg

½ teaspoon vanilla extract

1 pint dolce con leche or coffee ice cream



Preheat the waffle iron.


Stir together the flour, sugar, baking powder and salt in a mixing bowl.  Reserve.


Melt the butter over low heat.  Stir in the cocoa until smooth.  Gradually stir in the milk, sugar, espresso powder, egg, and vanilla.  Pour this mixture over the dry ingredients and stir until the dry ingredients are moistened.


Make the waffles with ½ or more batter depending on the size of your iron.  Let the fresh waffles cool slightly on a rack to crisp them.  Serve waffle quarter with a scoop of  ice cream between them.


Waffles may also be made ahead and allowed to cool completely.  Reheat in a 350 degree oven until warm.






Adapted from a recipe in A Year in Chocolate by Alice Medrich