Chocolate Waffles With A Fresh Raspberry Syrup
Instructions:
- 1−1/2 Cup Flour
- 1 Tablespoon Baking powder
- 1/4 Teaspoon Salt
- 1/3 Cup Melted semisweet chocolate
- 2 Egg yolks
- 1 Teaspoon Vanilla
- 1 3/4 Cup Milk
- 1/2 Cup Melted butter; plus
- 5 Tablespoon Melted butter
- 2 Egg whites
- 1/2 Cup Sugar
- 2 Pint Fresh raspberries
- 1 Dash Grand Marnier
- 2 Cup Sweetened whipped cream
- Shaker of powdered sugar
- In a mixing bowl combine flour, baking powder and salt.
- In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and 1/2 cup of the butter into the egg mixture.
- Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy.
- In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites.
- Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly; do not open during baking.
- Bake according to the manufacturer\'s directions for the waffle iron.
- In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute.
- Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the
- Grand Marnier. Flame the liquor and continue to cook for 1 minute.
- Serve the waffles with the raspberry syrup and sweetened whipped cream.
- Garnish with powdered sugar.
- This recipe yields 4 servings.