Chocolate Waffle Sundae
Chocolate Waffle Sundae
I’ve got a whole birthday dinner full of recipes to tell you about, but tonight we’re doing dessert first. My favorite part of this creation was how the chocolate sauce formed a “magic shell” on the ice cream. The waffle makes a great, light cake-like base with only a hint of chocolate flavor.
Here’s a little background on the origin of this dessert: when I was a kid I had this cookbook. Oh how I loved the super hip 70s pictures and all the clever recipes inside. One of my favorites was an ice cream sundae made with an Eggo waffle as the base. If I had the cookbook in front of me I’d give you all the details of this amazing treat. But for now you’ll have to settle for my up-scale recreation. (Hmmm, I wonder if that cookbook is still sitting on a shelf in my childhood home. Mom?)
Anyway, the base of the recipe is the God Mamma’s Healthy Waffles, but with 3 tablespoons of Ghirardelli hot coco mix in place of the agave. I don’t know why we bothered with making healthy waffles for the base when we proceeded to smother them in ice cream, chocolate and real whipped cream.
The birthday boy and the big boy didn’t seem to miss the Eggo waffle. They both devoured their desserts in seconds and the big boy asked for more chocolate waffles in the morning. Now for the recipe…
Chocolate Waffle Sundae Recipe
Prep Time: 15 mins Cooking Time: 10 mins
1 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 1/2 cup lowfat milk
1/2 cup canola oil
1 tablespoon pure vanilla extract
3 tablespoons good hot chocolate mix (we used Ghirardelli)
Whipped Cream Ingredients:
1 pint heavy cream
1 to 2 tablespoons confectioners sugar
pre-chilled electric beaters and bowl
Chocolate Shell Sauce Ingredients:
1 cup semi sweet chocolate chips
2 tablespoons unsalted butter
Ice Cream Suggestions:
1/2 gallon French vanilla or coffee flavored ice cream
Preheat oven to 250 degrees and preheat the waffle iron. Beat egg whites until stiff. In a separate bowl combine flours, baking powder, hot coco powder and salt. In another bowl, combine milk, vanilla and oil. Add flour mixture and milk mixture together and stir to combine. Gently fold in egg whites. Pour onto hot iron and cook until they begin to get toasty. Makes 6 to 8 large waffles. While waffles are cooking, remove heavy cream, beaters and bowl from the fridge. Pour cream into bowl and whip until just before it starts to form peaks. Add sugar and whip a bit more until peaks form and it becomes stiff. Do not over whip – you don’t want butter! When waffles are done, place them on a cookie sheet and keep them warm in the oven. Remove ice cream from the freezer so it can soften a bit and place chocolate chips and butter in a medium microwave safe bowl. Melt chocolate and butter for 30 seconds at a time in the microwave (stirring in between) until all chocolate is melted. Remove waffles from oven, place a scoop of ice cream on the waffle, drizzle with melted chocolate and top with fresh whipped cream. Makes 6 waffle sundaes.
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