INGREDIENTS – CHOCOLATE CASHEW WAFFLES:
-1 1/2 Cups Whole-Wheat Flour
-1 Cup Chocolate Chips
-1/2 Cup Cocoa Powder
-1/3 Cup Cashews, Crushed
-16 Oz Buttermilk, Room Temperature
-3 Eggs, Beaten
-3 T Granulated Sugar
-3 T Unsalted Butter, Melted
-1 T Pure Vanilla Extract
-1 t Baking Powder
-1 t Salt
-1/2 t Baking Soda
-1 Pinch Nutmeg
-Optional: Confectioners Sugar (ie. Powdered Sugar)
INGREDIENTS – CHOCOLATE GANACHE:
-1/2 c Whipping Cream
-2 T Light Corn Syrup
-6oz Bittersweet Chocolate, Chopped
METHOD to the MADNESS – WAFFLES:
-Pre-Heat Waffle Iron to Med/HOT & Oven to 250ºF.
-Melt Butter & Set aside.
-In Large Mixing Bowl combine Dry Ingredients (ie. Flour, Sugar, Cocoa Powder, Baking Soda/Powder, Salt, & Nutmeg.
-In separate Mixing Bowl beat together Wet Ingredients (ie. Buttermilk, Eggs, Butter, & Vanilla).
-Fold Wet Ingredients into Dry leaving a lumpy consistency.
-Add Chocolate Chips / Cashews & Stir until just combined.
-Allow Batter to rest for 5-10 Minutes at room temperature.
-Ladle a Waffle Batter over center of the Waffle Iron, cooking until crisp on both sides & Waffle can be easily removed from Iron.
-Place Waffles in Oven until prepared to serve.
-Prepare Dark Chocolate Ganache (See 5min Recipe Below)
-Plate with Dark Chocolate Ganache (and Dusting of Confectioners Sugar).
METHOD to the MADNESS – CHOCOLATE GANACHE:
-In a Saucepan over Medium Heat, bring Whipping Cream & Corn Syrup to Gentle Simmer..
-Remove from Heat at point of Simmer & Immediately add Chocolate Chips.
-Whisk all Ingredients in Saucepan until Chocolate melted & Ganache is smooth in Consistency.
-Allow to cool to desired consistency & drizzle over Waffles.