Chocolate Belgian Waffles

Hands-on time: 30 mins. to 40 mins.
Total time: 1 hrs 45 mins. to 1 hrs 55 mins.

Yield: eight 7" to 8" round or heart-shaped waffles

Starter
1/2 cup lukewarm milk
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/4 cup King Arthur Unbleached All-Purpose Flour

Batter
1 cup King Arthur Unbleached All-Purpose Flour
1/4 cup Hi-maize Fiber or King Arthur Unbleached All-Purpose Flour*
1/2 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon espresso powder, optional
1/8 teaspoon salt
3 large eggs
1/2 cup (8 tablespoons) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2/3 cup (4 ounces) semisweet chocolate mini chips or coarsely
    chopped chocolate chips
1/4 cup pearl sugar, optional*

*Using flour instead of Hi-maize and omitting the pearl sugar will yield a less-crisp waffle.

1) Stir together the starter ingredients, and let rest, uncovered, for 15 minutes.

2) Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl.

3) When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition.

4) Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine.

5) Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time.

6) Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron. Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here.

7) Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired.

Yield: eight 7" to 8" round or heart-shaped waffles.

Tips from our bakers:
Instead of making and serving waffles one by one, make a full batch, and keep them warm in a preheated 200°F oven until you're ready to serve.

Recipe and photograph provided courtesy of King Arthur Flour.