Indulge in the perfect combination of decadent chocolate waffles and Leopard’s Leap Culinaria Brut Méthode Cap Classique. A delightful dessert for special occasions.
Serves 4-6
Ingredients
Waffle mixture
240 g cake flour
40 g cocoa powder
10 ml (2 tsp) baking powder
1.25 ml (¼ tsp) fine salt
40 g castor sugar
2 large eggs, separated
5 ml (1 tsp) vanilla extract
375 ml (1½ cups) full cream milk
100 g butter, melted
Chocolate fudge sauce
30 g butter
60 g dark chocolate
125 ml (½ cup) full cream milk
85 g castor sugar
45 ml (3 tbsp) cocoa
pinch of fine salt
2.5 ml (½ tsp) vanilla extract
To serve
vanilla ice cream
200 g fresh berries (strawberries, blackberries and/or raspberries)
50 g caramel cookies, crushed
Method
Sift the flour, cocoa, baking powder, salt and sugar into a mixing bowl. In a separate bowl whisk the egg whites until stiff. Combine the egg yolks, vanilla, milk and butter in a jug. Pour the wet ingredients into the dry ingredients and whisk until just combined. Add half of the egg whites to the mixture and fold in gently. Add the remaining eggs white, fold in, then set the bowl aside in the fridge for 30 minutes.
To prepare the chocolate fudge sauce place the butter and chocolate in a pot. Stir over a low heat until melted and combined. Add the milk, sugar, cocoa and salt and stir. Increase the heat to medium and bring to a gentle boil. Boil for 5 minutes, whisking regularly, until thickened. Remove from the heat and stir in the vanilla. Set aside to cool.
Preheat the waffle iron. Add the batter and cook until the waffles have stopped steaming and are cooked through. Carefully transfer the waffles to a cooling rack and set aside while you cook the remaining batter.
Arrange the waffles on serving plates and top each one with a scoop of ice cream. Add the berries and drizzle with chocolate fudge sauce. Sprinkle with cookie crumbs and serve immediately.
Chocolate Dessert Waffles
Indulge in the perfect combination of decadent chocolate waffles and Leopard’s Leap Culinaria Brut Méthode Cap Classique. A delightful dessert for special occasions.
Serves 4-6
Ingredients
Waffle mixture
240 g cake flour
40 g cocoa powder
10 ml (2 tsp) baking powder
1.25 ml (¼ tsp) fine salt
40 g castor sugar
2 large eggs, separated
5 ml (1 tsp) vanilla extract
375 ml (1½ cups) full cream milk
100 g butter, melted
Chocolate fudge sauce
30 g butter
60 g dark chocolate
125 ml (½ cup) full cream milk
85 g castor sugar
45 ml (3 tbsp) cocoa
pinch of fine salt
2.5 ml (½ tsp) vanilla extract
To serve
vanilla ice cream
200 g fresh berries (strawberries, blackberries and/or raspberries)
50 g caramel cookies, crushed
Method
Sift the flour, cocoa, baking powder, salt and sugar into a mixing bowl. In a separate bowl whisk the egg whites until stiff. Combine the egg yolks, vanilla, milk and butter in a jug. Pour the wet ingredients into the dry ingredients and whisk until just combined. Add half of the egg whites to the mixture and fold in gently. Add the remaining eggs white, fold in, then set the bowl aside in the fridge for 30 minutes.
To prepare the chocolate fudge sauce place the butter and chocolate in a pot. Stir over a low heat until melted and combined. Add the milk, sugar, cocoa and salt and stir. Increase the heat to medium and bring to a gentle boil. Boil for 5 minutes, whisking regularly, until thickened. Remove from the heat and stir in the vanilla. Set aside to cool.
Preheat the waffle iron. Add the batter and cook until the waffles have stopped steaming and are cooked through. Carefully transfer the waffles to a cooling rack and set aside while you cook the remaining batter.
Arrange the waffles on serving plates and top each one with a scoop of ice cream. Add the berries and drizzle with chocolate fudge sauce. Sprinkle with cookie crumbs and serve immediately.
