You don't need a waffle iron to make these delicious waffles with maple chocolate sauce. They're oven baked but still have that lovely fluffy interior and nice crispy exterior you expect from a good waffle.
Course: Breakfast, Brunch, Dessert
Keyword: chocolate sauce, maple syrup, quick, waffles
If you're using silicone moulds for the first time, spray them lightly with oil. You shouldn't need to do this subsequently. Place them on an oven tray.
Melt the butter in a pan over a low heat, then set aside to cool slightly.
Sift the dry ingredients into a bowl.
Make a well in the centre and break in the eggs.
Start stirring from the middle outwards, slowly adding 410 ml milk until you form a smooth batter.
Add the butter and stir until incorporated.
Ladle the batter into the moulds. There should be just enough to completely fill 8 Lékué waffle moulds with none left over.
Bake in the middle of the oven at 220℃ (425℉, Gas 7) for 10 minutes or until set.
Remove from the oven and turn out onto the oven tray. Place back in the oven with the pattern side up for a further 5 minutes or so until the waffles are crisp and golden.
Maple Chocolate Sauce
Meanwhile melt 75g good quality dark chocolate with 100g double cream in a pan over low heat.
Add 1 tbsp maple syrup and stir until it's smooth and glossy.
Pour the warm sauce over the hot waffles and scatter some berries or pomegranate seeds over the top.
You may want to use a mix of half wholemeal flour and half plain if you're not used to baking with wholemeal flour.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.