Here’s a romantic brunch to rival anything at even the fanciest restaurant and it’s easier to pull together than you think!
Amy Richardson shares the ultimate “be mine” Valentine brunch!
Waffles
1/2 cup dark chocolate pieces
2 tbsp. butter
1 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup sour cream
2 eggs, beaten
1 tsp vanilla
3/4 cup dark chocolate pieces, finely chopped
Fresh raspberries
In a small bowl, place 1/2 cup chocolate pieces and butter. Microwave for 1-2 minutes or until butter is melted. Stir until smooth. Set aside.
In a large bowl, whisk together, flour, brown sugar, baking powder and salt.
In a separate bowl, whisk together eggs and sour cream until smooth. Whisk in milk and vanilla. Stir into flour mixture, mix well. Add chocolate mixture and stir in remaining chocolate pieces.
Cook waffles according to manufacturers instructions.
Makes 4-6 servings
Chantilly Cream
1 cup heavy cream
1/4 cup powdered sugar
1/4tsp vanilla
In a medium sized bowl, whip cream, powdered sugar, vanilla on high speed until soft peaks,
Makes about 2 cups
Fresh Raspberry Syrup:
4 cups Raspberries, fresh or frozen, slightly defrosted
1/2 cup superfine sugar
In a food processor, place raspberries and sugar. Pulse until smooth. Strain through a fine mesh sieve if desired.
Makes 2 cups
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