Bittersweet Chocolate Waffles With Chocolate Chip Ice Cream Recipes

EASY CHOCOLATE WAFFLE RECIPE

Steps:

• Preheat you waffle iron as directed.
• In a medium mixing bowl add the flour, cocoa powder, sugar, baking powder, and salt. Use a whisk to combine. Make a small well in the center of the dry ingredients.
• Add the eggs, oil, and milk to the well, and use the whisk to slowly combine the wet and dry ingredients. Stir well, until very few lumps remain.
• Pour the batter into your waffle iron according to manufacturers directions.
• When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
• Serve waffles hot with your favorite topping, such as buttermilk syrup, strawberries, and whipped cream.

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
• Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM

Steps:

• For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
• Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
• For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
• For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
• Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
• Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

BITTERSWEET CHOCOLATE WAFFLES WITH CHOCOLATE CHIP ICE CREAM

Steps:

• Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.
• Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.)
• Preheat oven to 350°F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes.
• Stack waffle triangles alternately with scoops of ice cream on each plate. Drizzle chocolate sauce and Cherry Compote over.

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
• In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
• Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.