This recipe introduces a delightful twist on the classic Belgian Liege waffle, incorporating the rich, indulgent flavor of chocolate into every bite. This Chocolate Liege Waffle recipe elevates the traditional sweet bread waffle by incorporating pearl sugar and semi-sweet chocolate chips, resulting in a breakfast treat that boasts caramelized crunchy morsels throughout. Perfect for a leisurely weekend morning or a special brunch, these waffles promise to make any day feel like a celebration.

There’s something inherently comforting and luxurious about starting the day with a freshly made waffle, especially when its a Chocolate Liege Waffle. As a lover of both chocolate and the classic Belgian Liege waffle, I was inspired to merge these favorites into one extraordinary recipe. The result is not just a waffle but an experience – one that I’m thrilled to share. This recipe is for anyone looking to bring a bit of sweetness and indulgence to their morning or any moment worth celebrating.

Freshly made chocolate liege waffles

The Chemistry of Chocolate Liege Waffles

The magic of these chocolate liege waffles lies in the interaction of yeast with warm milk and sugar, creating a light, fluffy texture that’s unparalleled to quick breads. The pearl sugar in the dough caramelizes as it cooks, creating pockets of sweetness and a delightful crunch. Meanwhile, cocoa powder adds a deep chocolate flavor that’s enhanced by the semi-sweet chocolate chips, offering moments of melted chocolate in every bite. The long fermentation process in the fridge not only develops the dough’s flavor but also contributes to the waffle’ tender crumb by allowing the gluten to relax.

What makes liege waffle different from regular waffles?

Liege waffles are made from a yeast-based dough rather than a batter, which includes pearl sugar that caramelizes when cooked. This offers a distinctively sweet, rich flavor and a chewy texture with crunchy bits.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast doesn’t need to be activated in warm liquid and can be mixed directly with the dry ingredients.

Freshly made chocolate liege waffles

How do I prevent the waffles from sticking to the iron?

Grease your waffle iron well with butter or non-stick spray before cooking each waffle. The sugar in the dough can make them more prone to sticking, so this step is crucial.

Can the dough be frozen for later use?

Absolutely! Wrap the dough balls individually and freeze them. Thaw in the refrigerator overnight or on the counter for a few hours before cooking. This makes it easy to enjoy fresh waffles any day of the week.

Freshly made chocolate liege waffles

What is in a Chocolate Liege Waffle?

Milk

Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.

Water

Activate the yeast and form the base of the dough

Yeast

Provides flavor and carbon dioxide, making your dough rise. It must be mixed with a warm liquid and sugar in order to activate.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Honey

Has a distinct flavor, will sweeten and soften your treat and give it a brown color.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Bread Flour

Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.

Cocoa Powder

Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.

Pearl Sugar

Create caramelized crunch in every waffle.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

Freshly made chocolate liege waffles

Storage Tips

Cooked waffles can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. Reheat in a toaster or oven for best results, restoring their crispy texture.

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Why make chocolate liege waffles?

By following this chocolate liege waffle recipe, you’re not just making breakfast. You’re creating a moment of pure joy and indulgence. Whether for a special occasion or a delightful start to any day, these waffles promise to impress and satisfy.

Freshly made chocolate liege waffles

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Chocolate Liege Waffles

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 5 minutes
Rising & Resting Time: 12 hours
Servings: 12 waffles
A chocolate twist on the sweet bread Belgian waffle that is made with pearl sugar creating caramelized crunchy morsels throughout the waffle.

Ingredients 

  • 3/4 cup warm milk
  • 1/4 cup warm water
  • 1 tbsp active dry yeast
  • 1 tbsp granulated sugar
  • 2 eggs
  • 3 tbsp brown sugar
  • 3 tbsp honey
  • 1 tbsp vanilla
  • 1 cup melted butter
  • 1/2 tsp fine sea salt
  • 4 1/4 cups bread flour
  • 1/2 cup cocoa powder
  • 2 cups pearl sugar
  • 1 cup semi sweet chocolate chips

Instructions

  • In medium sized glass bowl add the cream and water, if not warm you can microwave for 30 seconds or so, just make sure the liquid doesn't get hot. Hot liquid will kill the yeast. You want a lukewarm temperature.
  • Whisk in the granulated sugar and then the yeast. Allow to sit for 5-10 minutes until it bubbles up. If the mixture does not bubble up, your yeast is dead and you need to start over with new yeast before proceeding.
  • While you are allowing your yeast mixture to bubble up, in a large mixing bowl combine eggs, brown sugar, honey & melted butter. Whisk until combined.
  • Pour salt, flour & cocoa powder into the mixture and stir until combined, it will be thick & crumbly right now.
  • Pour the yeast mixture on top of the dough and mix with a wooden spoon or dough whisk. Mix until a soft dough forms.
  • Pour the pearl sugar on top of the dough and knead it into the mixture. Followed by the chocolate chips and knead again.
  • Divide the dough into twelve even balls, I like to use my kitchen scale, each ball weighs about 157 grams, give or take a few grams won't effect it greatly.
  • Place the dough balls in a dough proofing box. Cover with the lid & allow to rise at room temperature for 4 hours.
  • At this point, your dough should be transferred to the fridge to ferment & the gluten to break up a bit. This will add a lot of flavor to your waffles. You can leave the dough balls in the fridge for 8-24 hours. This makes it nice to prepare breakfast the night before & pull out ready dough balls to cook in the morning.
  • After the dough has rested in the fridge, remove the dough and let it sit on the counter while your waffle iron heats up so the dough can come back up closer to room temperature. Grease the iron before each waffle.
  • Cook each waffle in the iron, because the waffles are sugary, you do not want to stack the warm waffles or else they will stick together. I lay them in a single layer on a cookie sheet.
  • Top each waffle with whipped cream, and fresh fruit, then drizzle a bit of maple syrup. Enjoy!

Notes

**Note, because of the large pearl sugar in these waffles, some of the sugar will melt off while cooking. As you continue cooking the melted off sugar will burn to the iron. This happens every time I bake these waffles. After I am done, I remove the iron from the electronic and give it a good scrub. 

Nutrition

Calories: 593kcal Carbohydrates: 91g Protein: 9g Fat: 24g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 71mg Sodium: 239mg Potassium: 233mg Fiber: 4g Sugar: 54g Vitamin A: 545IU Vitamin C: 0.03mg Calcium: 51mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly made chocolate liege waffles