If you are looking for a festive breakfast or dessert for the upcoming holidays, look no further, I’ve got you covered! These chocolate waffles with chocolate whipped cream are not only decadent and delicious, they can be decorated any way you want, making them flexible for any celebrations!
The first time I made these was for the Secret Recipe Club which is coming to an end next month after over 5 years. It is sad to say good-bye, but boy did I find a lot of amazing recipes, discovered food blogs I may never have found otherwise, and made many friends. What a wonderful organization.
One of those recipes I discovered was this one, originally created by Elizabeth of Food Ramblings. What a fun treat to make for your family. They are a little sweet, a little decadent, and most definitely special!
These beautiful waffles would be absolutely perfect as a fun dessert for the upcoming holidays topped with a dollop of whipped cream and sprinkled with fun decorations. And by changing your toppings, they can be customized easily. Use chocolate jimmies and orange sprinkles for Halloween, yellow and orange colored sugars for Thanksgiving, green and red for Christmas, pink, yellow, and green for Easter, or a combination of pastel blue and pink for a baby shower.
You can also use them as a base for a different dessert like chocolate mousse if you want to get extra fancy ~ and we all know we tend to go a bit overboard for the holidays! If you want to give your kids a special breakfast, placing these in front of them at the table will guarantee a bright and fun day!
If you’ve never made pancakes or waffles from scratch, you’ve really been missing out. They are really easy to make and SO much better tasting! I hope you try these and see how simple they are and then begin making plain pancakes or waffles regularly for weekend breakfasts.
They baked up beautifully, rose just like we hoped they would, and tasted fantastic! I can’t wait to serve these for our holiday get togethers!
Happy Chocolate Monday my friends ~ have a fabulous week!
For the gluten-free version I added an extra 2/3 cup milk to get a good semi-pouring consistency. Use your best judgment understanding that gluten-free flours will be a little more “gluey” than normal waffle batter. It needed a little nudging to get it out of the ladle (use a little flexible spatula), we turned down the waffle iron* a couple of notches from the top heat, and took it off just a touch before the machine thought it was done.
- 1-1/2 cups (180g) all-purpose flour or gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 2 tsp vanilla extract or paste
- 2 tbsp double-acting baking powder (gluten-free if needed)
- 1/4 tsp kosher or sea salt
- 2 large eggs, lightly beaten
- 1-3/4 cups low fat milk
- 1/2 cup light vegetable oil
- Chocolate Whipped Cream and Garnishes
- 1 cup cold heavy cream
- 2 tbsp cocoa powder
- About 2 tbsp confectioners’ sugar, or to taste
- Additional confectioners’ sugar, in a wire sieve for dusting
- Fresh berries, colorful sprinkles or other decorations, if desired
- Prepare Waffles: In a large mixing bowl, combine the flour (or GF flour blend), sugar, baking powder, and salt. Whisk to thoroughly blend and distribute the leavener. Add the eggs, milk, oil, and vanilla and mix until just combined. A few lumps are fine. Set the batter aside for about 20 to 30 minutes to rest while you warm up the waffle iron. This rest gives the gluten-free flours time to more fully absorb the liquids, giving you better tasting waffles.
- Preheat the waffle iron and spray well with cooking spray (do not use one with flour added). Add 1/2 to 3/4 cup of batter to the hot iron and close the lid. Cook according to directions for your waffle iron. Because they are dark from the cocoa powder, it may be a little harder to tell when they are done. Watch them carefully so they don’t burn.
- If you are making a large batch, set up a baking sheet with a wire rack inside and place cooked waffles on the rack and keep warm in a low oven. This keeps the outsides nice and crispy.
- Make Chocolate Whipped Cream: In a chilled bowl of your standing mixer, using the whisk attachment, start beating the cold cream on low slowly increasing the speed to High. When the cream is frothy, stop the beaters and sprinkle the cocoa powder over the top. Beat again until it starts to thicken. Stop the beaters, add the sugar, and finish beating to a stiff peak (lift the beater and turn it up, the peak should bend over but not collapse).
- To Serve: Place on serving plates, dust with a little powdered sugar and top with a dollop of whipped cream. Scatter fresh berries around the plate or sprinkle the top with colorful decorations for a fun and festive breakfast treat.
- For Holiday Dessert: If you are serving these for dessert or on a holiday buffet, break each waffle into quarters and don’t add the whipped cream until just before serving. This helps keep them crispy. Or set a bowl with the whipped cream next to the plate of waffles on the buffet and let your guests serve themselves.
- Yield: 4 main course servings or 6 to 8 dessert servings
Create a New Tradition Today!
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