This breakfast is really fun! The chocolate waffles are not too sweet, the cherries have a secret ingredient, and then the whipped cream just makes everything better. It's super easy and will bring smiles all around. I mean.....it's like eating Black Forest cake for breakfast! Who's not going to go for that?!
Black Forest Waffles
4 oz. dark chocolate, chopped, or dark chocolate chips (about 3/4 cup)
3 tablespoon shortening
1 3/4 cup 1:1 gluten-free flour (Bob's Red Mill 1:1)
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1 cup heavy cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla
1 21-oz. can cherry pie filling
1 teaspoon almond extract
In a small bowl, microwave chocolate and shortening together until melted. Stir until smooth. Let cool slightly. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk egg yolk and milk until blended. Add to dry ingredients along with melted chocolate. Stir just until moistened. Beat egg whites in a separate bowl until stiff. Fold into batter. Bake in preheated waffle iron according to manufacturer's directions. Keep warm. In another mixing bowl, beat heavy cream with confectioner's sugar and vanilla until soft peaks form. Pour cherries in a serving bowl. Stir in almond extract. Serve waffles topped with cherries and whipped cream.
Gather your ingredients. You will need dark chocolate chips, shortening, gluten-free flour (I use Bob's Red Mill 1:1), sugar, baking powder, salt, 2 eggs, heavy cream, confectioner's sugar, vanilla, cherry pie filling, and almond extract.
In a microwavable safe bowl, melt chocolate with 3 tablespoons shortening. It will take about two 30-second intervals, stirring in between.
Stir until completely smooth. Set aside to allow to cool.
In a large mixing bowl, add 1 3/4 cups gluten-free flour and 6 tablespoons sugar.
Add 1 tablespoon baking powder......
.....and 1/2 teaspoon salt. Whisk dry ingredients together.
In a separate bowl, combine 1 cup milk and 2 egg yolks.
Whisk until smooth.
Pour into dry ingredients along with the melted chocolate. Whisk until combined.
Beat two egg whites until stiff peaks form.
Add egg whites to batter and fold in, not overmixing. You want to keep as much air as possible.
This will make your waffles lighter!
In a mixing bowl, beat 1 cup heavy cream, 3 tablespoons confectioner's sugar, and 1/2 teaspoon vanilla until soft peaks form.
Pour cherries into a serving bowl. I've learned this awesome tip from a friend many years ago, and always add some almond extract to my cherry pie filling. It makes them taste a notch up and everyone will ask why they are so good! Only 1 teaspoon does the trick. Stir until spread throughout the cherries.
Heat waffle iron. I use a giant cookie scoop to put my batter on the waffle iron. It will be thick, so I spread it around a little, being careful not to mess up the light airiness provided by the egg whites.
Cook according to directions, then remove and keep warm. Cook remaining waffle batter. My waffled iron gave me 4 waffles.
Serve waffles topped with cherries and whipped cream! This breakfast is dreamy!!
Recipe Source: Recipe from Shanna's recipe box