Salted Chocolate Dipped Liege Waffles
User Reviews
5
Salted Chocolate Dipped Liege Waffles
Description
Salted Chocolate Dipped Liege Waffles begin with a yeast-based dough made from white whole wheat flour, milk, eggs, melted butter, vanilla, and a pinch of salt. The dough is first proofed until doubled in size, then pearl sugar is folded in before a second rest, which gives these waffles their signature caramelized sugar bursts when cooked. Using pearl sugar is key as it does not dissolve entirely, creating pockets of sweetness and a distinct texture.
Cooked in a waffle iron, the batter caramelizes and browns to form waffles with a golden crust and tender, slightly chewy interior. Once cooled, the waffles are dipped in chopped dark chocolate, which melts slightly on contact, and sprinkled with sea salt flakes. The finishing salt complements the deep chocolate and caramelized sugar tones, balancing sweetness with a savory edge.
These waffles offer a rich sensory contrast between soft interior, crisp exterior, creamy chocolate, and crunchy sugar crystals, making them a thoughtful choice for a special breakfast or dessert treat.
Ingredients
- ⅓ cup milk water is fine, whole, lukewarm
- 1 tablespoon light brown sugar 1 teaspoon
- 1 ½ teaspoons active dry yeast
- 1 ¼ cup white whole wheat flour
- ¼ teaspoon salt
- 2 large egg room temperature
- ¾ to 1 teaspoon vanilla extract
- ½ cup unsalted butter 2 tablespoons (1 ¼ sticks), melted and cooled
- ⅔ cup pearl sugar Belgium variety
- 1 cup dark chocolate chopped
- 1 tablespoon sea salt flakes
Instructions
- Combine sugar, yeast and milk and allow mixture to sit for 4 to 6 minutes or until mixture is bubbling and foamy.
- Combine flour and salt in a stand mixer bowl and whisk together. Create a well in the center of flour mixture and add yeast mixture.
- Mix together with paddle attachment until a ‘shaggy’ dough forms.
- With the mixer on medium speed, add eggs, one at a time, followed by vanilla.
- Add butter, in a slow and steady stream, until fully combined and a sticky, wet dough has formed.
- Cover and store in a in a warm area to rise until doubled in size, about 1 hour 30 minutes.
- Uncover, fold in pearl sugar, re-cover, and allow dough to rise again for about 30 minutes.
- Heat waffle iron and scoop 1/3 cup batter into each well and press until each waffle has nicely browned and caramelized.
- Carefully remove from waffle iron and transfer to a cooling rack.
- Repeat steps 8 and 9 until all batter has been used.
- Allow waffles to cool completely and melt chocolate over a double boiler.
- Dip top of each waffle with melted chocolate, shaking off any excess.
- Place dipped waffles, bare side down back onto the cool rack and sprinkle with sea salt flakes.
- Allow chocolate to cool and harden. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 651mg | 27% |
| Potassium | 154mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 304IU | 6% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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