Hi friends! I’m just back after two long weekends of travel, and also my brunch event and goodness, needing some serious rest up time! It has been a full on two weeks, full of fun exploring, meet ups, incredible eating, and loads of shooting. If you haven’t followed along closely, you can see a full review of my happenings over on Instagram!
This recipe for dark chocolate waffles with citrus puree is rather life changing, I should let you know! And think of this: what better way to spend this Saturday morning than eating this goodness? Spring is close, and bringing friends together for family breakfast would be perfect with this recipe. And sure, getting up in time to prepare and serve a 10am breakfast on your Saturday might be asking a lot after a super long week, but who doesn’t want to enjoy chocolate waffles at the start of their weekend?!
And the citrus puree – it’s literally one of the best things, thanks to Mona for the inspiration at the brunch event! I can’t get over it- just whip the citrus (I chose blood oranges, cara cara, and tangerines) in the blender and it comes out smooth and creamy, literally drinkable, and a super creamy version of your classic fresh pressed orange juice!
The puree has multiple uses, one of which I used here for a bright, complex topping paired with organic yogurt, granola, and maple syrup. These of course can also be made gluten free by swapping out regular flour with a high quality 1-to-1 blend.
Enjoy, and I hope these dark chocolate waffles make it to your breakfast table this weekend!
Dark Chocolate Waffles with Citrus Puree
Dark Chocolate Waffles
- 325 g (2 cups) all-purpose flour
- 50 g (½ cup) dutch cocoa powder
- 30 g (¼ cup) coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 240 g (1 cup) whole milk
- 230 g (1 cup) buttermilk
- 115 g (½ cup) butter, melted
- 1 teaspoon vanilla extract
- 3 oz. bittersweet chocolate (around 70% cacao)
Makes 3 1/2 cups
Note: Makes enough for leftovers to drink!
- 2 cara cara oranges
- 2 blood oranges
- 1 tangerine
- 1 teaspoon vanilla paste
- Plain yogurt
- Pure maple syrup
- Butter (optional)
- Granola (see this recipe!)
- Orange puree
- Orange slice (optional, for garnish)
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form for approximately 2 1/2 minutes.In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a small bowl, add egg yolks, milk, buttermilk, butter, and vanilla. stir with a whisk.
Melt dark chocolate over double boiler on stove, removing from heat as soon as it’s melted. Add wet mixture to dry, mixing only till combined. As a final step, working in 2 batches, fold egg whites and melted chocolate, alternating each time into batter just until combined. Do not over mix, but ensure that it's well incorporated throughout.
Heat a waffle iron to the proper heat setting for your iron and lightly coat with nonstick spray. Working in batches, cook waffles following the waffle iron instructions, approximately 4-6 minutes. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve at 175 degrees.
To prepare citrus puree, peel all citrus and add to blender such as a blended or vitamix. Add vanilla and puree for 2-3 minutes until it’s whipped and creamy in texture. You can also use a standard blender or even food processor, but you’ll likely want to strain the juice depending on your preference of the pulp. Store in mason jar in fridge and use within 1-2 days. Great to enjoy as a glass of orange juice! Feel free to dilute with water or kombucha for a lighter drink.
Serve waffles with noted toppings above and enjoy!