Chocolate waffles with tahini cream

Step 1/ 3

• 53⅓ g bittersweet chocolate
• 116⅔ ml milk
• 33⅓ g butter
• 1 eggs
• 13⅓ g unsweetened cocoa powder
• 83⅓ g flour
• 53⅓ g sugar
• ⅓ tsp baking powder
• ⅛ tsp salt

• saucepan
• whisk
• bowl (large)
• sieve
• waffle iron

Add milk, butter, and bittersweet chocolate to a saucepan. Set over medium heat and whisk constantly until melted. Whisk in eggs once the chocolate milk has cooled slightly. In a large bowl, sift cocoa powder and flour. Add sugar, baking powder, and salt and mix to combine. Add wet ingredients to the bowl and mix well to form a lump-free batter. Place waffle iron on a board or baking sheet to catch any spills and let preheat.

Step 2/ 3

• vegetable oil (for greasing)

• pastry brush
• ladle
• wire rack

Brush the waffle iron with vegetable oil. Add batter to the heated waffle iron in batches and transfer cooked waffles to a cooling rack. Repeat until all batter is used up.

Step 3/ 3

• 66⅔ g crème fraîche
• ⅔ tbsp maple syrup
• ⅔ tbsp tahini

• bowl (small)
• whisk

Whisk crème fraîche, maple syrup, and tahini together in a small bowl. Serve hot waffles with sweet tahini cream. Enjoy!

Enjoy your meal!