Berwick branch Manager, Barbara Lipp has made these mini marvels for your
tasting pleasure.The recipe is from: Style
at Home - Magazine December 2016. Drop in today at the Berwick
library for a sample.
“My variation will be to just drizzle them with semi-sweet chocolate and
toasted almonds instead of all the fresh fruit, lavender crème-fraiche and
raspberry coulis.”
Prep & cook time - 1 1/2 hours makes
32
1 3/4 cups all-purpose flour
1/4 cup cocoa powder, sifted
2 tbsp granulated sugar
1 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs
1 3/4 cups buttermilk
1/2 cup unsalted butter, melted
1/2 tsp pure almond extract
100g dark or semi-sweet chocolate, melted
1/4 cup sliced almonds, toasted
1 3/4 cups all-purpose flour
1/4 cup cocoa powder, sifted
2 tbsp granulated sugar
1 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs
1 3/4 cups buttermilk
1/2 cup unsalted butter, melted
1/2 tsp pure almond extract
100g dark or semi-sweet chocolate, melted
1/4 cup sliced almonds, toasted
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder,
baking soda and salt; set aside. In a separate bowl, whisk together the eggs,
buttermilk, batter and almond extract. Add the wet ingredients to the dry ingredients
and stir until combined.
Using 3/4 cup for each waffle pour the batter onto a hot non-stick waffle iron; close lid and cook until the batter is crisp and golden and the steam stops , about 5 minutes. Cut each waffle into four pieces; drizzle with melted chocolate and sprinkle with the almonds.
Using 3/4 cup for each waffle pour the batter onto a hot non-stick waffle iron; close lid and cook until the batter is crisp and golden and the steam stops , about 5 minutes. Cut each waffle into four pieces; drizzle with melted chocolate and sprinkle with the almonds.
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