Dark Chocolate Waffles With Coconut Maple Butter Food

COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA

Steps:

• For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
• For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
• Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM

Steps:

• For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
• Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
• For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
• For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
• Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
• Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

DARK CHOCOLATE WAFFLES

Steps:

• Preheat oven to 250°.
• Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl.
• Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
• Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate. DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
• Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
• Serve waffles with butter and syrup.

DARK CHOCOLATE WAFFLES WITH COCONUT-MAPLE BUTTER

Steps:

• Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside.
• In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda.
• Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined.
• Beat egg white to soft peaks in a separate bowl.
• Fold in the egg white into the batter.
• Fold in the chocolate chips.
• Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes.
• Serve waffles with coconut butter.