Napoleon Chocolate Waffle

We started this amazing creation with a dark chocolate waffle, originally from Bon Appetit Magazine, and totally did our own spin by making them Napoleon style, served with Mocha Cream and caramelized bananas. I have to say, they were my favorite by far. We did a lot of product testing to get just the right one, and my neighbors were overjoyed with the overflow. This is perfect for dessert, but frankly, we all had it for dinner. It was a dirty job, but somebody had to do it.

Dark Chocolate Waffle

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup (packed) brown sugar
  • 2 Tbsp sugar
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 3 large eggs, separated
  • 2 cups buttermilk
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
  • bananas
  • Nonstick vegetable oil spray

Preheat oven 250 F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in two batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through, transfer to wire rack set inside a baking sheet. Cover loosely with foil and keep warm in oven until ready to serve.

Slice then heat bananas gently in butter until they are anywhere from warmed to browned and caramelized–your preference. Or leave them unheated if you like.

To build, break the waffles into four parts and put a dollop of cream and banana slices in between layers, stacking high.

Processed with VSCOcam with e1 presetMocha Cream

  • 1-1/2 cups whipping cream
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • 1 Tbsp espresso powder

Combine all the ingredients in a bowl and beat with a mixer until cream is thick and forms peaks when you remove the beater.

 

 

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