Chocolate Waffles with Lorraine's Wickedly Good Hot Fudge Sauce
Remember this virtuous breakfast?
Well today's dish will not be winning any awards for health or nutrition.
But we had Gracie Girl over for dessert today, er, I mean Brunch.
Come on. When you're this cute, you've gotta eat chocolate.
adapted from the food network
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
4 T unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
3/4 cup chocolate chips
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs, melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Serve with fresh fruit (loads of it, it will help you justify chocolate chips and hot fudge for breakfast), whipped cream or ice cream (we used fat free frozen yogurt...see how healthy we are), and a drizzle of Lorraine's hot fudge.
½ cup butter
2 cups powdered sugar
1 cup semi sweet chocolate chips
1 can evaporated milk
1 t. vanilla
Melt butter. Add sugar, chips and milk. Bring to a boil over medium heat. Boil for 8 minutes stirring constantly. Remove from heat. Add vanilla.
I've tried several hot fudge recipes, and this is always my favorite. Fabulous on a brownie sundae with vanilla ice cream. Thanks Bush's!