Valentine’s Day is this weekend (Sunday to be exact) and I have the perfect brunch to share with your loved ones – unless they don’t like chocolate. Every component of this recipe involves chocolate! There’s chocolate waffles, which are quite good on their own but it’s Valentine’s Day people, step it up. Then there’s a white chocolate custard, and to top that off there’s a mocha whipped cream! All three components compliment each other beautifully.
I am an admittedly lazy cook and seriously thought about not making the custard. But I couldn’t. Because, Bobby Flay. Yep, surprise! Yet another brunch recipe from one of our favorite celebrity chefs! This particular recipe is one we watched on Cooking Channel last year. It comes from the Brunch at Bobby’s episode titled Chocoholic Brunch.
- 2 C flour
- 1/2 C cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs, separated
- 1/4 C brown sugar
- 2 C buttermilk
- 1/4 C canola oil
- 1 tsp vanilla extract
- 1/2 stick butter, melted
- 3 oz semi-sweet chocolate, chopped
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk the egg yolks with the brown sugar until smooth. Add in the buttermilk, oil, and vanilla.
- Combine wet ingredients into the dry ingredients. Mix in the butter and the chocolate.
- Whip the egg whites until stiff peaks form. Gently fold into the waffles batter.
- Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned.
- Assemble waffles with custard, whipped cream, and fresh strawberries.
White Chocolate Custard
- 1/2 vanilla bean, halved
- 1 1/2 C half-and-half
- 4 egg yolks
- 2 tbsp sugar
- 3 oz white chocolate, chopped
- Scrape the seeds from the vanilla bean. Put the seeds and the pod in a small saucepan with the half-and-half. Bring to a simmer over medium heat, remove from the heat, and let cool.
- Whisk the egg yolks and sugar until pale yellow. Slowly add some of the half-and-half until smooth. Whisking, add to the pot of remaining half-and-half and return to the stove. Cook over medium heat without allowing it to boil, stirring with a wooden spoon, until the custard thickens enough to coat the spoon.
- Remove from the heat and whisk in the white chocolate until melted.
- Strain and refrigerate.
Mocha Whipped Cream
- 1 C heavy cream
- 3 tbsp dark chocolate covered cacao nibs (I used Pacari)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- In a small saucepan over medium heat, bring heavy cream and cacao nibs to a simmer. Remove from heat and allow to cool. Place in a glass bowl, cover with plastic wrap, and place in the fridge overnight.
- Strain the cold cream and discard the nibs.
- Using a hand mixer, beat the cream until thickened. Add the powdered sugar, vanilla, and espresso powder. Beat until firm peaks form.
*These recipes are adapted from Bobby Flay at http://www.cookingchanneltv.com/recipes/bobby-flay/dark-chocolate-waffles-with-white-chocolate-custard-sauce-and-chocolate-espresso-whipped-cream.html*