We all know of my love for chocolate and how I will jump on any chance to eat it for breakfast. These were actually inspired by their main ingredient though: Chocolate Syrup.
When we got married, we had ice cream sundays and root beer floats as the treat at our reception. Because of this, we have been swimming in chocolate syrup ever since. In an effort to use as much of it as possible before it is no longer good, we use it whenever possible. There are only so many times you can have it over ice cream before it begins to get old. This recipe uses 1/2 cup plus some for drizzling! Score.
On the plus side, these tasted very good. And they store well too - freeze any extras then pop them in the toaster like you would an ego waffle and have chocolate for breakfast whenever you want!
Yield: 4-6 servings
6 tbsp coconut oil (or butter or shortening)
2 cups flour
1 tbsp baking powder
1/4 tsp salt
3 tbsp sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for drizzling
1/2 tsp vanilla
Powdered sugar and fruit for topping (optional)
Preheat a waffle iron. Melt the coconut oil in a small saucepan. Remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl. Whisk the eggs, milk, chocolate syrup, and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir to combine (batter will be slightly lumpy). Add the coconut oil and whisk until combined. Put 1/3-1/2 cup of batter onto the waffle iron, depending on size, and cook until crisp. Continue with all the batter. Top with chocolate syrup, powdered sugar, and fruit if desired.
Source: slightly adapted from Derek's Chocolate Waffles, Food Network Magazine, March 2012, page 61