Chocolate-Hazelnut Waffles with Frangelico-Brown-Butter Syrup

By tempestteapot

Ingredients

• For the waffles:
• 6 6 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 2 2 2 oz. (2/3 cup) natural cocoa powder
• 1-1/2 1-1/2 1-1/2 oz. (1/3 cup) toasted, peeled hazelnuts
• 1-1/2 1-1/2 1-1/2 tsp. baking powder
• 1/2 1/2 1/2 tsp. baking soda
• 1/2 1/2 1/2 tsp. table salt
• 3/4 3/4 3/4 cup granulated sugar
• 2 2 2 large eggs, at room temperature
• 3 3 3 oz. (6 Tbs.) unsalted butter, melted
• 1/3 1/3 1/3 cup sour cream
• 1/2 1/2 1/2 tsp. pure vanilla extract
• For the syrup:
• 3 3 3 oz. (6 Tbs.) unsalted butter
• 3/4 3/4 3/4 cup packed dark brown sugar
• 6 6 6 Tbs. hazelnut liqueur, such as Frangelico
• Pinch Pinch of table salt

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

Make the waffles:

Heat a waffle maker.

Put the flour, cocoa powder, hazelnuts, baking powder, baking soda, and salt in a food processor and process until the nuts are finely chopped, about 30 seconds.

In a large bowl, whisk the sugar and eggs until thick and the sugar begins to dissolve, about 1 minute. Whisk in the butter, sour cream, and vanilla until smooth. Whisk in 3/4 cup warm water until smooth. Add the flour mixture and whisk to combine. The batter will be a little lumpy.

Cook the batter in the waffle maker according to the manufacturer’s instructions. For crisper waffles, heat the oven to 200°F and set the waffles in a single layer directly on the oven rack.
Make the syrup:

While you cook the waffles, cook the butter in a heavy-duty 1-quart saucepan over medium-high heat until melted and lightly browned, 2 to 3 minutes. Remove the pan from the heat and whisk in the brown sugar, hazelnut liqueur, and salt until smooth. Return the pan to medium-high heat and bring to a boil. Cook until the mixture begins to foam slightly, about 30 seconds.

Serve the waffles with the syrup.