Chocolate Waffles With Chocolate Caramel Syrup

Author of the cookbook, Chocolate Never Faileth, Annette Lyon shares her recipe, perfect for breakfast or even dessert.

Chocolate Waffles

• 2 eggs
• 1c milk
• 3 TB oil
• 1 tsp vanilla1

• ½ c flour
• 1/3 c cocoa
• 2 TB sugar
• 2 tsp baking powder
• 1 tsp salt

Beat eggs, milk, and vanilla in a medium bowl. In a smaller bowl, combine the dry ingredients. Add to wet ingredients and stir until blended. Beat for about a minute to give the eggs a little lift. Pour the correct amount into your waffle maker and cook until the iron stops steaming. Makes about 8 small waffles. Note: For a less intense chocolate flavor (more of a milk chocolate than a semi-sweet), decrease the cocoa to ¼ c and increase the sugar to 3 TB.

Chocolate-Caramel Syrup

This syrup is great for desserts like chocolate crepes, ice creams, and Chocolate Toasted Stacks or for breakfasts like Chocolate Waffles, pancakes, or French toast. It’s got the goodness of caramel wrapped in the wonder of chocolate

• 1 ½ cups sugar
• ½ cup cocoa
• ¾ cup buttermilk OR sour cream
• 1 stick butter, softened
• 2 T corn syrup (light or dark)
• 2 tsp vanilla extract
• Mix together the sugar and cocoa in a small bowl.

In a medium saucepan, combine the sugar-cocoa mixture, the buttermilk (or sour cream), butter, and corn syrup. Over medium-high heat, stir until the mixture boils. Continue stirring while it boils for 7 minutes. Remove from heat and stir in the vanilla. Serve warm on your favorite dessert or breakfast. NOTE #1: For slightly thicker syrup, boil and stir longer than 7 minutes. You won’t be able to tell how thick it is while it’s boiling, so make the recipe once to see how thick 7 minutes will get it, and then the next time you make it, you can decide whether you want it thicker. If so, boil it a bit longer. NOTE #2: When the syrup cools completely, it will harden. You can liquefy it again by warming it up slowly either in a pan (Id even suggest a double boiler to avoid burning) or in 30-second intervals in the microwave, stirring between each run. However, while it’ll still taste good reheated, the consistency won’t be quite as smooth as it was fresh.

You can purchase the cookbook, Chocolate Never Faileth from Deseret Book and Seagull Book and Tape. Every recipe in book includes chocolate as an ingredient: from cookies and ice cream, to popcorn and lip gloss.

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