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chocolate liege waffles

Chocolate Liege Waffles

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
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
US Customary - Metric

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