Chocolate Waffles with Cherry Compote and Whipped Cream
Chocolaty waffles topped with cherries and a cloud of whipped cream make a decadent breakfast worthy of a celebration. The waffles come together quickly with our waffle mix, and the compote can be prepared up to three days in advance and stored in the refrigerator. Let the compote return to room temperature before serving.
Ingredients:
For the compote:
- 1/2 cup (4 oz./125 g) sugar
- 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. water
- 1 lb. (500 g) fresh or thawed frozen cherries, pitted
- 1 lemon zest strip
- 2 tsp. cornstarch
For the waffles:
- 5 Tbs. (1/2 stick/60g) unsalted butter, melted
- 1 1/2 cups (12 fl. oz./375 ml) warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./315 g) Bellegem Waffle Mix
- 1/4 cup (3/4 oz./20 g) cocoa powder
For the whipped cream:
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1/4 cup (1 oz./30 g) confectioners’ sugar
- 1 tsp. vanilla extract
Directions:
To make the compote, in a saucepan over medium heat, combine the sugar and the 1/2 cup (4 fl. oz./125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and lemon zest strip, bring the liquid back to a simmer, and cook until the cherries are tender but still firm, about 2 minutes.
In a small bowl or cup, stir together the 2 Tbs. water and the cornstarch until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest strip and let the compote cool to room temperature.
Preheat a waffle maker on medium-high heat.
To make the waffles, in a large bowl, combine the melted butter and warm water and whisk until well blended. Add the waffle mix and cocoa powder and whisk until smooth. Do not overmix. Let the batter stand at room temperature for about 15 minutes.
Meanwhile, in a bowl, lightly whisk together the cream, confectioners’ sugar and vanilla. Pour into a cream whipper and refrigerate until ready to use.
Gently stir the batter, then pour enough batter into the center of the waffle maker so it is almost full. Immediately close the lid; steam will escape. Cook until the steam has slowed. Open the lid. If the waffle is evenly browned and crisp and can be removed easily with tongs or a fork, it is ready. Serve hot with the cherry compote and whipped cream on top. Makes 8 to 10 waffles.
Williams-Sonoma Test Kitchen
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