Chocolate Belgian Waffles

Cooking Instructions

In small, heatproof bowl, combine chopped chocolates and heavy cream. Place over simmering water on low heat. Whisk often until almost melted. Remove from heat and hot water; whisk until smooth. Cool to room temperature, stirring occasionally.

In small bowl, beat egg yolks with milk until well-combined. Set aside. Into medium bowl, sift cake flour, sugar, baking powder, and salt. When chocolate mixture has cooled to room temperature, add to dry ingredients along with yolk-milk mixture. Whisk just until blended (a few small lumps are OK).

If required, begin preheating waffle maker now. While it heats, in clean small bowl with clean beaters, beat egg whites at high speed just to stiff peaks. Gently fold into batter only until no white streaks show.

Follow manufacturer's directions for making waffles. My waffle maker uses a well-rounded half-cup of batter for each double waffle.

Serve waffles hot with warmed topping, your choice of lightly sweetened whipped cream and/or good vanilla ice cream or frozen yogurt, and berries