A large waffle can be quite filling. I decided to make a stack of little bite-sized ones for my variation of the classic Liège waffle hoping that I would be able to stop myself from eating too much, I mixed a large handful of dark Belgian chocolate chips into the dough and kneaded in some cinnamon for a wintery touch. I tried out my freshly baked waffle bites with a large mug of hot chocolate on a cold rainy day. My pile of little waffles was very tempting and before my mug was empty it had shrunk considerably. I am afraid this recipe is probably not a good idea for dieters….. These little chocolate waffles do take time to make – you should really start a day ahead – but the long rise does make for a very tasty and beautifully textured dough. Not patient enough to wait? You can knead all the ingredients except for the pearl sugar and the chocolate together and leave them to rise for about an hour or until the dough has doubled in size. Divide the dough, mix in the pearl sugar and the chocolate and leave them to rise for another hour.
Liège chocolate waffle
for about 20 waffles
50 milliliters (3 ⅓ tbs) full fat milk
50 milliliters (3 ⅓ tbs) water
260 grams (2 cups + 1 tbs) flour
1 large egg, at room temperature
5 grams dried instant yeast
25 grams (1 heaped tbs) light brown sugar
1 tsp salt
125 grams (9 tbs) butter, at room temperature
15 grams (1 tbs) honey
seeds of 1 vanilla pod
1 teaspoon cinnamon
100 grams (½ cup) pearl sugar
50 grams (¼ cup) dark (Belgian) chocolate chips + ⅛ cup for decoration
Heat the milk with the water until lukewarm. Pour in bowl and beat in 60 grams of the flour and the egg.
Add the yeast and mix well.
Cover with cling film and leave to rise in a warm spot for about 1 hour.
Add the sugar and the salt and mix well with a electric mixer with dough hooks or in the stand mixer with the paddle attachment.
Mix in the rest of the flour, the honey, the vanilla seeds and the cinnamon.
While kneading, add the butter in little knobs. When all the butter is mixed in, keep kneading for about 5 mins. Put the dough in a large bowl, cover with cling film and leave to rise in a warm spot for about 1 hour.
Knock back the dough and form into a flat rectangle. Wrap in cling film and leave to rest in the fridge under a wooden cutting board or a heavy plate for 8 hours or 1 night.
Mix in the pearl sugar and 50 grams of the chocolate chips. Divide the dough into 20 pieces.
Form the pieces of dough into balls, cover loosely with cling film and leave to rise for about 1 hour.
Melt the rest of the chocolate chocolate in a bain marie or in the microwave on high. If you use the microwave check after every minute and try to stir with a spoon. The chocolate will keep its shape even after it is melted.
Preheat the waffle iron to the middle setting and place a ball of dough in the centre of each mould. Close the iron and bake the waffles until golden brown and done in 2–5 minutes. Leave to cool slightly and decorate with the melted chocolate.
This post is also available in: Dutch