Start your day with these Chocolate Waffles with Kahlúa Mascarpone Cream. The waffles are crispy and chocolatey with melted chocolate chips all over. Top with this smooth whipped cream with a hint of mascarpone and coffee. It’s like having tiramisu for breakfast!
Before diving into the waffles, I want to announce that I have started a #TacoExplorations series on my instagram. Bryan and I are always huge fans of tacos, but we mostly go to the same restaurant, King Taco again and again. King Taco is the best and it’ll always be our go-to, but it’s time to go out there and explore something different. We are challenging ourselves to try all kinds of tacos around Los Angeles (and beyond). Follow our journey on my instagram and see how we’re doing! Maybe I will do an update at the end of the year to share some of our favorites. If you have any recommendations or suggestions, please let us know!
Ok, shall we move on to these luscious chocolate waffles? I was craving for chocolate a couple days ago, and I ended up making these waffles from Alton Brown. Oh man, they are chocolatey with melted chocolate chips all over. Then, spread with some Kahlúa mascarpone cream. It now tasted a bit like a tiramisu! Hooray, dessert for breakfast!
These waffles are very straight forward. All you need is to combine dry ingredients and wet ingredients together. Stir in chocolate chips at the end. Let the batter rest for 5 minutes before using. One tip is to make sure the buttermilk is at room temperature. If not, the melted butter will turn back to bits of cold butter when combining with cold buttermilk. The waffles were crispy, chocolatey and not too sweet. Keep them warm and crisp in the oven while finishing the others.
This Kahlúa mascarpone cream is insanely good! I can just pick up a spoon and dig into it. It’s kind of like the mascarpone cream that you use in tiramisu, but can be whipped up in a few minutes. The cream is a combination of mascarpone cheese, heavy cream, sugar, and Kahlúa. It’s smooth and creamy with a hint of mascarpone and coffee. It’s good on any dessert, and of course on these chocolate waffles.
I like to pair the waffles with a few berries. They added some acidity and freshness to the dish. If you have any leftover waffles, freeze them and reheat in oven later. Forget about syrup, you really don’t need any for these waffles. Enjoy! Have a wonderful weekend!
Chocolate Waffles with Kahlúa Mascarpone Cream
Kahlúa Mascarpone Cream:
- 4 ounces mascarpone cheese (at room temperature)
- 1 cup heavy cream
- 3½ tablespoons sugar
- 1½ tablespoons coffee liqueur (Kahlúa)
- 200 grams all-purpose flour (1½ cups )
- 100 grams sugar (6 tablespoons)
- 43 grams Dutch-process cocoa powder (½ cup)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs (beaten)
- 4 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- 2 cups buttermilk (at room temperature)
- ¾ cup semi-sweet chocolate chips
- Cooking spray
- Fresh berries
- In an electric mixer fitter with a whisk attachment, add mascarpone cheese and whisk until smooth. Add heavy cream, sugar and coffee liqueur. Whisk until stiff peaks form. Transfer to a medium bowl, cover with plastic wrap and cool in the fridge.
- Preheat oven to 200˚F (95˚C). Line a baking sheet with aluminum foil.
- In a medium bowl, combine flour, sugar, cocoa powder, baking powder, salt and baking soda.
- In a large bowl, beat eggs, melted butter and vanilla together. Whisk in buttermilk. Pour the mixture into the flour. Whisk until just combined. Stir in chocolate chips. Set aside to rest for 5 minutes.
- Meanwhile, preheat the waffle iron according to manufacturer’s directions.
- Depends on your waffle iron, lightly coat the iron with cooking spray. Scoop batter onto the center of the iron and cook until waffle is crispy. Transfer to oven to keep warm until all waffles are ready. Serve immediately with mascarpone cream and fresh berries.
- Make sure to bring the mascarpone cheese and buttermilk to room temperature.
- This waffle batter doesn't expand much when cooking. You can fill the waffle iron pretty much all the way to the top.
- This recipe makes 5 thick waffles or 7 regular size waffles. 1 thick waffle is enough for 1 person.
- Leftover waffles can be freeze. Reheat in 300˚F (150˚C) oven for about 10 minutes.
- Mascarpone cream is best to use within 1 day.
I made whole wheat chocolate chip waffles last weekend but haven’t made chocolate chocolate waffles/pancakes in a while. These deep-pocketed Belgian waffles of yours look so perfect and that kahlua mascarpone cream just takes it over the top. What a fabulous breakfast/brunch this makes!
Oh my this recipe looks so good. I love my waffle maker, although I only tend to get it out when the kids are on holiday, like now! Obviously I’ll let them squirt cream on theirs while hubby and I go for the full tirimasu experience. Pinned.