I like to use the mini waffles that come 4 to a pack, and I love the contrast between the crisp-on-the-outside dark chocolate waffle and the chewy sticky bright white marshmallow. These are a great size for kids and can be breakfast or dessert.
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 2 egg whites
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 1/4 teaspoon pure vanilla extract
- Hot water, if necessary
- 2 eggs, separated
- 2 tablespoons sugar
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 2 teaspoons baking powder
- 1/2 cup salted butter, melted
- Confectioners’ sugar, for garnish
Instructions
- Make the Marshmallow Sauce: Combine the 1/4 cup water, corn syrup, and sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to “soft ball” stage, or about 235 degrees F.
- Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and swirl to mix. Pour the syrup into the whipped egg whites while they are still whipping. Add the vanilla and continue whipping until stiff. Let sit to cool, then thin with hot water, if necessary.
- Make the Waffles: Preheat the waffle iron.
- In a mixer with a whisk attachment, whip the whites until soft peaks form; then add the sugar and continue whipping until stiff.
- In a separate bowl or in a blender combine the yolks, milk, flour, cocoa powder, and melted butter and mix until smooth. Fold in the whipped whites. Cook waffles according to manufacturer’s instructions.
- Serve with marshmallow sauce over the top and a sprinkling of confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 667 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 68 g |
| Protein | 12 g |
| Cholesterol | 150 mg |
| Sodium | 475 mg |
| Serving Size | 1 of 4 servings |
| Calories | 667 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 68 g |
| Protein | 12 g |
| Cholesterol | 150 mg |
| Sodium | 475 mg |
Reviews
These were super-yummy, the only suggestion I have is that I used an extra 2 teaspoons of cocoa powder because I prefer things to be more chocolate-y. And like other people said, I added the baking powder at the same time as the flour, cocoa powder, etc.
This receipe sounded so good and had great reviews. My waffles, however, turned out horrible. They were like rubber, and they tasted like eggs. Any suggestions?
My kids LOVE this recipe, we have these every Sunday morning and they look forward to them. We eat them without the marshmallow sauce and just use fresh fruit or syrup, the only problem I came across was that you can’t forget to include the baking powder as it asks for in the recipe but it is not included in the instructions. I just add it when I mix the flour, cocoa and butter, etc.
This was a very good recipe overall; but the waffles were not as chocolaty as you might want (can barely taste the chocolate really). However, the marshmallow fluff sauce really made the recipe! I will definitely make the sauce again for hot chocolate, cake frosting, etc. but may experiment with the chocolate waffle recipe.
where does the baking powder come in?
The marshmallow sauce in this recipe was amazing. So tasty and fluffy, the waffles were alright in comparison, I ran into a few to many clumps of pure cocoa while eating them (be sure to mix very well). All in all I think I’ll use the marshmallow sauce recipe again and maybe frost a chocolate cake with it. 😀
Wonderful for pouring days and for cooking lovely aftyernooms.