Guyyysssssss. I have all the treats for us today. Several months ago I shared a totally addictive waffle recipe but my conundrum was…it made like 6 waffles which my waistline cannot handle. So today I present to you single-serving dark chocolate waffles!
Now don’t get me wrong, these still pack quite the caloric punch, but they’re one of those amazing dishes that is the perfect answer to sudden cravings.
Ten minutes later you have bittersweet, indulgent chocolate-y carbs without days of leftovers.
One thing to call out is I would recommend using really good quality dark chocolate if you can, like Ghiradelli or above. If you can cut up a bar vs. using chocolate chips that is nice too, because the chocolate chips have stabilizers on them that make them not as melty.
Either olive oil or melted butter can work fine here but I tend toward butter since it makes the waffles a little more crisp.
And this waffle iron has become my true love in the past couple years, just so easy to use, doesn’t need cleaning much, and makes amazingly crisp waffles!
Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl (and the cinnamon or espresso if you’re using it).
Make a well in the center and add the eggs, buttermilk, melted (slightly cooled) butter or oil, and vanilla.
Stir together until everything is *just* incorporated, but then stop (you don’t want to overmix). Fold in the chocolate.
Heat your waffle iron until very hot. Mine doesn’t need non-stick spray, but make sure whether yours does or not. I like to rest the batter for 5-10 minutes while it heats up.
Cook the waffle until done and crispy. This can make one big waffle or two smaller, depending on your preference. (Side note, I have no idea why the colors of the waffle look so different in different pics…they do all look the same in real life)
Serve with peanut butter and maple syrup, or your choice of toppings. I also LOOOOOVE this with my bourbon cherry jam. Pro tip: I like to melt my peanut butter with a tiny bit of butter in the microwave so it’s pourable.
Et voila. Ten minutes from start to perfection.
If you live alone or with just another person, I’m telling you that you need these single-serving dark chocolate waffles in your life. Like, NOW!
Other single-serving recipes you’ll love:
- Easy Small-Batch Challah French Toast
- The Best Ever Single-Serve Molten Lava Cake (GF)
- Two Different Takes On Single-Serving Scones
- Double Chocolate Peanut Butter Mug Cake
- Single-Serving Cherry Crisp
- Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)
I’ve adapted this from I Shoot, He Bakes first to a regular recipe, & then this single-serving
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Single-Serving Dark Chocolate Waffle
This single-serving dark chocolate waffle is the perfect indulgent brunch for one (or two)...seems fancy, is super delicious, but only takes a few minutes to make!
Ingredients
- 1/3 cups of all-purpose flour
- 1/2 tablespoon of cornstarch
- 2 tablespoons of unsweetened cocoa powder
- 1/2 tablespoon of white sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- Optional: sprinkle of cinnamon or espresso powder
- About 1/2 an egg (this isn't precise, and that's fine)
- 1/2 cup of low-fat buttermilk
- 1-2 tablespoons of melted butter (or olive oil)
- Small splash of vanilla extract
- 1/2 ounce of GOOD dark chocolate, roughly chopped
Instructions
- Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl (and the cinnamon or espresso if you're using it).
- Make a well in the center and add the eggs, buttermilk, melted (slightly cooled) butter or oil, and vanilla.
Stir together until everything is *just* incorporated, but then stop (you don't want to overmix). Fold in the chocolate. - Heat your waffle iron until very hot. Mine doesn't need non-stick spray, but make sure whether yours does or not. I like to rest the batter for 5-10 minutes too.
- Cook the waffle until done and crispy. This can make one big waffle or two smaller, depending on your preference. Serve with peanut butter and maple syrup, or your choice of toppings.
Notes
- Make sure you use good quality dark chocolate---it really does make a difference!
- Either olive oil or melted butter work just fine (I tend toward butter but have done both). The butter should make it a little more crisp, and the olive oil more moist.
- If for some reason your batter is too runny even after resting for 5-10 minutes, add a tablespoon or two of extra flour. Every so often (due to flour type, humidity, or probably many other factors) this has happened to me, and a little extra flour fixes it. But don't go overboard!
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