Fudge Waffles with Ice Cream and Chocolate Sauce

By Late2Serenity

Makes about 1 cup of chocolate sauce.

Ingredients

• WAFFLES
• 2 eggs, room temperature
• 1/2 stick butter, melted and cooled, or 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup chopped walnuts
• 1/2 cup chocolate mini-chips
• CHOCOLATE SAUCE
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup light corn syrup
• 1/4 cup half-and-half or evaporated milk
• 2 tablespoons butter or margarine
• 1/2 teaspoon vanilla

Details

Adapted from kingarthurflour.com

Preparation

Step 1

WAFFLES: In a large mixing bowl, combine eggs, butter and vanilla, and beat until light, about 2 minutes. Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg. Gently fold in nuts and chocolate chips.

Bake waffles in a preheated well-greased waffle iron until done (following directions for your own waffle iron). Serve with the ice cream of your choice and chocolate sauce. Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster oven if you wish.


CHOCOLATE SAUCE: In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half-and-half. Stir to blend. Cook over medium heat until mixture comes to a full boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator.

Serve warm or at room temperature; this sauce reheats easily in a glass cup in your microwave.