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!
Servings: 1 large or 2 small waffles
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!