Chocolate Waffles with Frangelico Brown Butter Syrup

I was literally drooling when I saw this recipe on Fine Cooking page; I mean, it happens quite often where I get mesmerized and obsessed about certain recipes.  I get this urge to make certain recipes immediately and I won’t get peace of mind until I do so.  Whether the recipes disappoint me or not, I have to make them to quench my curiosity.  Well, this waffle definitely piqued my curiosity because it had one of my favorite ingredient in it :  Frangelico!! 

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This will yield about 4-8 inch Waffles and about one cup of syrup:  The original recipe was “Chocolate Hazelnut Waffles” and called for crushed hazelnuts in the batter, but since my daughter has certain nut allergies I omitted the hazelnut, thus the name change.  If you want the original recipe you can just click on the Fine Cooking link above.

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Yes, I’m quite happy with my “booze” cabinet, but I won’t show you exactly what I have in there.  If you haven’t tried Frangelico, you are missing out!  This is one great stuff!

For the waffles:
6 oz. (1-1/3 cups) unbleached all-purpose flour
2 oz. (2/3 cup) natural cocoa powder
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
3/4 cup granulated sugar
2 large eggs, at room temperature
3 oz. (6 Tbs.) unsalted butter, melted
1/3 cup sour cream
1/2 tsp. pure vanilla extract

For the syrup:
3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
6 Tbs. hazelnut liqueur, such as Frangelico
Pinch of table salt


Make the waffles:
Heat a waffle maker.
Sift the flour, cocoa powder, baking powder, baking soda, and salt well.  

In a large bowl, whisk the sugar and eggs until thick and the sugar begins to dissolve, about 1 minute. Whisk in the butter, sour cream, and vanilla until smooth. Whisk in 3/4 cup warm water until smooth. Add the flour mixture and whisk to combine. The batter will be a little lumpy.

Cook the batter in the waffle maker according to the manufacturer’s instructions. For crisper waffles, heat the oven to 200°F and set the waffles in a single layer directly on the oven rack.

Make the syrup:
While you cook the waffles, cook the butter in a heavy-duty 1-quart saucepan over medium-high heat until melted and lightly browned, 2 to 3 minutes. Remove the pan from the heat and whisk in the brown sugar, hazelnut liqueur, and salt until smooth. Return the pan to medium-high heat and bring to a boil. Cook until the mixture begins to foam slightly, about 30 seconds.
Serve the waffles with the syrup.

My opinion:  Initially the batter will look like a thick mousse or cake batter, but don’t worry.  This waffle and syrup was so so sooooo delicious, it was like eating chocolate cake or brownies for breakfast!  The syrup… oh gosh, don’t even get me started…  LOVED the syrup!  I think I can pour this syrup on ice-cream and really liking it!  Frangelico is not obnoxious at all – you know, some liqueur are so overpowering they don’t want to share the stage with any other ingredients.  Frangelico is not like that.  It’s smooth and mild and it’ll blend in with almost anything.  Just love it!!

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