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Belgian waffles with chocolate


Belgian waffles with chocolate

  • 3 1/2 cups (830 ml) all-purpose flour
  • 3 teaspoons (15 ml) instant yeast
  • 1/2 teaspoon (2.5 ml) cinnamon
  • 1/2 teaspoon (2.5 ml) salt
  • 3/4 cup (180 ml) whole milk, lukewarm
  • 2 eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 8 ounces (227 g) softened butter
  • 5 ounces (142 g) Belgian Pearl Sugar (if unavailable, see DIY Pearl Sugar recipe below)
  • Serve with melted Belgian chocolate, strawberries, and raspberries

DIY pearl sugar

  • 3/4 cups (180 ml) white sugar
  • 1 tablespoon (15 ml) water, plus a few drops if needed


Belgian waffles with chocolate

1. In the bowl of a stand mixer, combine flour, yeast, cinnamon, and salt. Mix well.

2. Fit the bowl onto the stand mixer with a paddle attachment, set to the lowest speed, and slowly add the milk, eggs, and vanilla.

3. Add softened butter 1 tablespoon (15 ml) at a time, ensuring it is fully incorporated before adding the next tablespoon, until a uniform dough has formed. The final texture should be like a very soft cookie dough.

4. Cover with plastic wrap in a greased bowl and set aside in a warm place to let the dough double in size, about 2 hours.

5. Once the dough has doubled, transfer to a work surface.

6. Gently flatten the dough into a rectangle and add the pearl sugar.

7. Knead the dough for about a minute, until the sugar is well distributed, but the dough is still relaxed.

8. Divide the dough into 4 balls around 3 ½ ounces (100 g) each. Let rest for 45 minutes to 1 hour, loosely covered with plastic wrap, until it has risen again.

9. Lightly grease waffle iron and cook, use low heat at first, to make sure the sugar does not over caramelize. Cook for around 4 minutes. If sugar is starting to burn in the iron, carefully wipe out the iron in between batches.

To serve

1. Place waffle in the center of the plate. Use a spoon to generously drizzle chocolate over the waffle, and to swirl in a circular motion on plate.

2. Place fresh berries over the waffle and along the line of chocolate on the plate.

DIY pearl sugar

1. Gently heat water and sugar in a small saucepan over very low heat.

2. Stir the mixture with a wooden spoon until small clumps of sugar form, making an effort to create lots of smaller clumps rather than a few big ones. To aid clumping, allow the sugar to sit, at intervals, for 20-30 seconds at a time, then continue stirring.

3. While stirring and watching for clumping, you may add (no more than) a few more drops of water if the clumping does not seem to be happening.

4. Leave over low heat for 20-30 minutes to dry, stirring occasionally. Do not caramelize.

5. When the clumps are hard enough to transport without falling apart, turn them out of the pan onto a heatproof surface (such as a tray lined with a silicon mat) and allow to cool completely.

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