Chocolate Spelt Waffles with Berry Compote
Lindt Excellence Milk 45% Bar 80g
- For the waffles:
- 3 large eggs
- 300 ml milk
- 60 ml sunflower oil, plus extra for greasing
- 300 g white spelt flour
- 50 g caster sugar
- 50 g soft light brown sugar
- 40 g cocoa powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 100 g Lindt Excellence 45% Cocoa Milk Chocolate, finely chopped
- For the berry compote:
- 300 g frozen raspberries
- 1 to 2 tbsp water
- 2 tbsp caster sugar, or to taste (see tip)
- To serve:
- 4 scoops of good quality vanilla ice cream
- 4 squares of Lindt Excellence 45% Cocoa Milk Chocolate
In a jug, mix together the eggs, milk and oil until just combined.
In a separate bowl, mix together the flour, sugars, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt. Gradually add the wet ingredients, whisking until you have a smooth batter.
Stir in the chopped Lindt Excellence 45% Cocoa Milk Chocolate until evenly distributed throughout the batter. Set aside.
Tip the raspberries into a small saucepan, add the water and 1 tablespoon of sugar, and slowly bring to the boil. Reduce the heat and simmer for about 5 to 10 minutes - or until thickened. Taste to check the sweetness (add a little more sugar if necessary). Keep warm.
Lightly grease the waffle iron by brushing with a little oil. Pour in a ladleful of batter, close and cook for 3-4 minutes (the exact amount of time will depend on the amount of batter and size of waffle maker. Repeat with the remaining batter (see tip).
Serve the warm waffles with a scoop of vanilla ice cream, warm raspberry compote and a square of Lindt Excellence 45% Cocoa Milk Chocolate.
Write Your Own Review