Chocolate waffles with a fresh raspberry syrup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Melted semisweet chocolate |
| 2 | Egg yolks | |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | Milk |
| ½ | cup | Plus 5 tablespoons melted |
| Butter | ||
| 2 | Egg whites | |
| ½ | cup | Sugar |
| 2 | pints | Fresh raspberries |
| dash | Grand Marnier | |
| 2 | cups | Sweetened whipped cream |
| Shaker of powdered sugar | ||
Directions
In a mixing bowl combine flour, baking powder and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and ½ cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form.
Gently fold beaten egg whites into batter , leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with powdered sugar.
Yield: 4 servings
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