Chocolate Waffles with Ice Cream

Chocolate waffles with ice cream blur the line between breakfast and dessert, and honestly, they should. The batter borrows a trick from souffles: egg whites whipped to soft peaks with cream of tartar, then folded in thirds at the end. That’s what gives these waffles their crisp shell and tender, almost cake-like interior.

The cocoa powder goes in with the dry ingredients so it sifts evenly through the flour, no lumps in the finished waffle. Buttermilk is doing double work here, the acid reacts with the baking soda for lift, and the tang keeps the chocolate from reading flat and one-note.

Fold the whites gently in three additions, you want streaks of white still visible after the first two. Over-mixing collapses the air you just whipped in and you’ll end up with a dense, gummy waffle.

Chopped pecans are optional but worth it for the toasty crunch against the soft chocolate. Top with vanilla ice cream and let it puddle into the waffle squares.

Chef Tips

• Separate the eggs cold but whip the whites at room temperature for maximum volume.
• A clean, dry, grease-free bowl is a must for whipping whites. Even a drop of yolk will keep them from stiffening.
• Don’t open the waffle iron too early. Wait until the steam dies down, that’s when the crust sets.
• Hold finished waffles on a rack in a 200°F (95°C) oven if cooking in batches. Stacking turns them soggy.

Variations

• Stir ½ cup of chocolate chips into the batter for double-chocolate waffles.
• Drizzle with warm peanut butter sauce instead of ice cream.
• Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor.