The Sensitive Kitchen

Sunday, May 29, 2011

Amazing Overnight Waffles, Chocolate Style

This recipe, adapted from Mollie Katzen, lives up to its billing. Better yet, it's easy. The majority of the work is done the night before, allowing even the most bleary-eyed of cooks to produce a showstopping breakfast. This past weekend I had waffles on the table in the morning for my daughters and their sleepover guests before my coffee was even ready. A recipe like that? Keeper.

Go ahead... lick the screen

2 cups white whole wheat flour
1 tsp yeast
1 Tbsp sugar
1/2 tsp salt
2 c milk
4 Tbsp (1/2 stick) unsalted butter
1 large egg
1/4 c Guittard miniature chocolate chips
1/3 c Nutella
1/3 c half-and-half
Powdered sugar
Whipped cream (optional)

The night before: Stir together flour, yeast, sugar and salt in a medium bowl. Add milk; whisk to blend. Cover and let stand at room temperature.

In the morning:
Preheat waffle iron. Heat butter until just melted. Crack egg into melted butter; beat to combine. Stir into batter. Add chocolate chips. Ladle batter into waffle iron. Cook until browned.

While the waffles cook, stir together Nutella and half-and-half until mixture reaches the consistency of a sauce. Top each waffle with a drizzle of sauce, a dusting of powdered sugar, and a dollop of whipped cream if desired. Serve immediately.

Leftovers (if any) can be cooled completely on a rack, then frozen in a zip-top bag for later reheating in a toaster or toaster oven.

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