White Chocolate Waffles

Name: White Chocolate Waffles
Total time: 30 min
Yield: 8–10 waffles
Ingredients: 150 g White chocolate; 60 g White chocolate; 100 g Butter; 30 g Sugar; 3 pcs Eggs; 300 ml Milk; 10 g Vanilla; 270 g Wheat flour; 10 g Baking powder; 10–15 g Corn starch; 150 g Raspberry

Chocolate chunks + raspberries inside

30 min

Chunks of white chocolate through the batter plus raspberries — crisp, tender and pleasantly sharp.

Ingredients

4 servings

Base

White chocolate(melted)150 g

White chocolate(in chunks, for the batter)60 g

Butter100 g

Sugar(can be left out)30 g

Eggs3 pcs

Milk300 ml

Vanilla(extract)10 g

Dry ingredients

Wheat flour270 g

Baking powder10 g

Corn starch(for crispness)10–15

Filling

Raspberry(100 g for the batter, 50 g to serve)150 g

Instructions

Batter

Melt the white chocolate together with the butter. If you are using sugar, add it now.

Add the eggs, warm milk and vanilla extract, and mix well. Use warm milk so the chocolate and butter do not seize into lumps from the temperature change.

In a separate bowl, mix the flour, baking powder and starch. Pour in the wet mixture and stir to a smooth batter.

Fold in the white chocolate chunks.

Raspberries — optional

Toss frozen raspberries in 1 tsp. of flour and fold them gently into the batter.

For fresh raspberries: spoon a little batter into the iron, place 2–3 berries on it, then cover with more batter — the berries stay whole and release no extra moisture.

Cooking

Heat the waffle iron. Do not pour in too much batter — these rise a great deal.

Cook longer than feels necessary — to a deep golden colour. Do not open the iron early.

Move them to a rack straight away — do not stack them, or they lose their crispness.

Freezing and reheating

Freeze for up to 2–3 months

Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.

Reheating

Toaster, oven or air fryer — they come back crisp outside and soft inside.

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