Dark Chocolate Waffles with Mascarpone Whip

• Vegetarian

• Produce

  • 1 Raspberries, fresh

• Refrigerated

  • 3 Eggs, medium

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 2 tbsp Brown sugar, light
  • 1/2 cup Cocoa powder
  • 3 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 Vanilla bean
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Sunflower oil

• Dairy

  • 2/3 cups Double cream
  • 1 cup Mascarpone
  • 1 3/4 cup Whole milk

Found on theworktop.com

Description

Directions

• In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
• In a separate medium bowl, beat together the egg yolks, milk, oil, sugars and vanilla extract.
• In a separate medium bowl, beat the egg whites until soft peaks form.
• Add the flour mixture into the egg yolk mixture, and mix until well combined. Gently fold the beaten egg whites into the batter. The batter will be a thick liquid consistency.
• Pour or scoop the mixture into a hot waffle iron (I used a ¼ cup measuring cup for each waffle, but waffle makers vary). Cook waffles for 3½ - 4 minutes, until cooked through. Once done, transfer the waffles to a cooling rack.
• Add the mascarpone, double cream and sugar into a medium bowl. Slice the vanilla pod in half and scrape out the seeds into the bowl.
• Using a handheld beater, beat everything together on low speed until just mixed, about 10 seconds.
• Top the dark chocolate waffles with a generous scoop of the mascarpone whip, a few raspberries and a dusting of powdered sugar.