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Chocolate Waffles with Raspberry Puree Recipe

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This recipe for Chocolate Waffles with Raspberry Puree is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10-ounce) packages frozen raspberries, thawed and drained, juices reserved.
2 cups granulated sugar
fresh lemon juice to taste
1 1/4 cups unsalted butter
3/4 pound bittersweet chocolate
6 eggs, separated
1/2 cup milk
1 cup cake flour sifted
2 tsp. baking powder
1/4 tsp. salt
fresh raspberries for garnish
Directions:
Directions:
1. Puree raspberries and sugar in a food processor or blender until smooth. Strain with juices through a chinois or fine strainer. Place raspberries, 1 cup sugar and lemon juice in a heavy saucepan and cook over low heat until sugar dissolves. Set aside.
2. In a double boiler, melt the butter and chocolate; cool. In a large bowl, whisk together the egg yolks and sugar. Add the milk and stir into the chocolate mixture.
3. In a separate bowl, sift together the flour, baking powder and salt.
4. In another bowl, whip egg whites with an electric mixer until soft peaks form (when beaters lifted from mixer, peaks will form, then fall; they do not retain their shape). Set aside.
5 Pour the liquid ingredients into the dry ingredients, gently mixing with a rubber spatula.
6. Gently fold in egg whites.
7. Pour into a heated waffle iron and according to manufacturers; instructions, cook until golden brown, approximately 3 to 5 minutes.
8. Serve immediately with raspberry puree and sweetened whipped cream. Top with fresh raspberries.
Number Of Servings:
Number Of Servings:
6 waffles
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I used to prepare these waffles each Valentine's Day morning in a heart waffle iron. Good memories!

 

 

 

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