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If you’re craving an indulgent, rich, and perfectly chewy breakfast, these chocolate liege waffles are the answer. This recipe takes the beloved authentic liege waffle and gives it a chocolaty upgrade– with semi-sweet chocolate chips, cocoa powder, and caramelized pearl sugar folded into a brioche-style dough. The result? Belgian chocolate waffles that are crispy on the outside, soft and chewy on the inside, and bursting with gooey chocolate in every bite.

A bunch of chocolate Liege waffles chillin on a light wooden table, showing off that homemade vibe. Theyre rich and dense, with dark chocolatey goodness and slightly rugged edges—totally giving off those made with love feels.

The Chemistry of Chocolate Liege Waffles

The magic of these waffles lies in the yeast-based brioche dough. When activated with warm milk and sugar, the yeast ferments and develops a rich flavor while giving the dough its signature rise. Unlike regular waffle batter, this dough creates a dense, chewy interior. As the waffles cook, the pearl sugar caramelizes against the hot iron, creating irresistible crunchy pockets throughout. The cocoa powder intensifies the chocolate flavor while maintaining the right texture, and semi-sweet chocolate chips offer bursts of melty goodness with every bite.

Chocolate liege waffle cookies, sprinkled with sea salt and loaded with chocolate chips, sit perfectly on parchment paper. These chunky delights are spaced just right to show off their rich dark look under the light. Super tempting!.

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. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.

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.

Six chocolate Liège waffles are laid out on a white wooden surface, flaunting their rich, dark yumminess and crispy vibe.

Step-by-Step Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour salt, flour & cocoa powder into the mixture and stir until combined, it will be thick & crumbly right now.
  5. Pour the yeast mixture on top of the dough and mix with a wooden spoon or dough whisk. Mix until a soft dough forms.
  6. Pour the pearl sugar on top of the dough and knead it into the mixture. Followed by the chocolate chips and knead again.
  7. 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.
  8. Place the dough balls in a dough proofing box. Cover with the lid & allow to rise at room temperature for 4 hours.
  9. 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.
  10. 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.
  11. 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.
  12. Top each waffle with whipped cream, and fresh fruit, then drizzle a bit of maple syrup. Enjoy!
A close-up shot of three chocolate Liege waffles stacked on a cooling rack. These rich, dense treats rock a textured look that flaunts the cocoa and chocolate chips inside. The soft white backdrop makes them even more tempting!.

Recipe Troubleshooting

  • Can’t fine pearl sugar? Substitute with crushed sugar cubes, but for true caramelized sugar waffles, you’ll want to grab real Belgian pearl sugar.
  • Dough too sticky to handle? This enriched dough includes eggs, butter, and chocolate, which makes it naturally sticky. Chill it longer or flour your hands. It’s sticky by nature—especially with chocolate chips—but manageable with the right technique.
  • Waffles sticking to the iron? Use plenty of butter or high-heat nonstick spray before cooking each waffle.
  • Chocolate oozing and burning? Be sure the chips are evenly distributed and avoid pressing them too close to the outer edge of each dough ball.
  • Dry waffles? Don’t over-bake. These waffles should be chewy with a slightly crisp exterior.
  • Waffles not rising? Ensure your yeast is fresh and the proofing environment isn’t too warm (or too cold).
  • How long should I proof Liege waffle dough? After mixing, proof the dough for 1-1.5 hours at room temperature, then refrigerate for at least 8 hours (or overnight) for best results.
  • What’s the best chocolate to use? Semi-sweet chocolate chips are ideal because they don’t melt completely in the waffle iron, leaving gooey pockets. You can also use chopped chocolate bars for a richer flavor.
  • Do I need a special waffle iron? A standard Belgian waffle iron works well. No need for a commercial waffle press- just something sturdy and well-greased.
  • Can I freeze chocolate liege waffles? Yes! Freeze dough balls or cooked waffles. Wrap them tightly, and reheat in a toaster or oven for a crispy, fresh-baked texture.
  • What flour should I use for chocolate liege waffles? Bread flour is best. It’s high in protein and helps create the chewy, elastic texture these waffles are known for.
  • How do I prevent waffles from burning? Keep your waffle iron on medium-high heat and monitor closely. The caramelizing sugar can go from golden to burnt quickly.
Two chocolate-packed Liege waffles stacked on a cooling rack, showing off their rich, dark yumminess with visible chocolate chips. In the blurry background, you can spot more waffles chilling. The light surface underneath makes these tasty treats pop!.

Best Serving Suggestions

Dust with powdered sugar for a classic touch. Drizzle with melted dark chocolate or Nutella for indulgence—top with fresh berries, whipped cream, or caramelized bananas. Pair with vanilla ice cream for a gourmet dessert waffle. Serve with a side of crispy bacon and a mocha for a cozy brunch.

Stack on a wooden board with toppings for a brunch board. Serve in parchment-lined baskets for a street-food feel. Garnish with edible flowers and a pot of warm chocolate sauce.

Recommended Products

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Storage Tips

Store cooled waffles in a single layer in an airtight container at room temperature for 2-3 days. Refrigerate for up to 3 days. Freeze cooked waffles or raw dough balls for up to 1 month. Reheat in the oven or toaster for the best crispiness.

Freezing– You can freeze for later. Wrap uncooked dough balls tightly in plastic wrap and freeze them. Thaw overnight in the fridge and cook as usual. Cooked waffles can be frozen and reheated directly in a toaster or oven.

Making Ahead– Prepare the dough the night before and refrigerate it. In the morning, shape and cook your waffles fresh. It’s the perfect way to get a head start on holiday brunch or a special occasion breakfast.

Decadent Chocolate Liege Waffles

There’s something luxurious about waking up to freshly baked waffles- especially when infused with chocolate. As someone who adores Belgium’s classic sweet yeast waffles and deeply loves chocolate, I believe this fusion is a natural evolution. After countless batches (and a few sticky waffle irons!) I’ve perfected this homemade chocolate liege waffle recipe and am so excited to share it with you.

Making chocolate liege waffles at home may sound fancy, but it’s simple and oh-so-worth-it. With caramelized sugar crunch, melty chocolate chips, and a chewy brioche base, these waffles bring joy with every bite. Whether planning a cozy winter breakfast or a summer brunch with fresh berries, this recipe has become a new tradition.

Check out these mouth-watering chocolate Liege waffles on a white wooden table. With their rich, dark color and crispy goodness, theyre calling your name! Overlay says it all: Irresistible Chocolate Liege Waffle Recipe. 🍫🥰.

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A bunch of chocolate Liege waffles chillin on a light wooden table, showing off that homemade vibe. Theyre rich and dense, with dark chocolatey goodness and slightly rugged edges—totally giving off those made with love feels.

Decadent Chocolate Liege Waffles Made from Scratch

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Author: Madison Reid
Total Time: 12 hours 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes
Rising & Resting Time: 12 hours
Servings: 12 waffles
Print Recipe Pin Recipe
Bite into rich Chocolate Liege Waffles. With a crispy outside, soft inside, with melted chocolate and caramelized pearl sugar. Top with whipped cream, fresh berries, or a scoop of vanilla ice cream for the ultimate treat!

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
Course: Breakfast, Dessert

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