Chocolate Waffle with Coffee Ice Cream and Espresso-Caramel Sauce
Serves: 8 to 12
- 2 cups half-and-half
- 2 cups whipping cream
- 1 cup sugar
- 1/2 cup espresso beans, crushed with a rolling pin
- 8 egg yolks, whisked lightly
- 2 cups sugar
- 2 cups whipping cream
- 3 tablespoons soft butter
- 4 shots espresso
- 2 ounces unsweetened chocolate
- 5 tablespoons butter
- 1 1/2 cups flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1-1/4 cups sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1-1 /4 cups sour cream
- 3 eggs
- 1 teaspoon vanilla
- 1/4 cup coffee, freshly brewed, cooled slightly
- In a pot, heat half-and-half, whipping cream, sugar and espresso beans to almost a simmer, whisking occasionally to dissolve sugar. Remove from heat and allow to steep for 45 minutes. Reheat almost to a simmer. Temper egg yolks by whisking a ladle of hot cream mixture into them; then add yolks to hot cream. Stir over medium-high heat until mixture is thick enough to coat a spoon. Immediately strain through a fine chinois to remove crushed espresso beans and any curdled egg. Chill overnight if possible. Freeze in an ice cream maker. High-quality commercial ice cream can also be used.
- In a heavy saucepan, dissolve sugar in just enough water to make a slurry. Stir over low heat until all crystals are dissolved. Raise heat and cook without stirring over high heat until sugar caramelizes. Swirl pan occasionally to keep color even. When golden brown, remove from heat and add cream all at once, standing back in case of spatters. Return to low heat and stir with wooden spoon to dissolve sticky caramel in bottom of pan. Remove from heat. Add butter and stir to melt. Add espresso. Keep warm, or gently rehet when ready to serve waffles.
- Cut waffle into quarters and use two quarters for each serving. Heat waffle. Arrange on a dessert plate with two scoops of coffee ice cream. Drizzle with espresso-caramel sauce. If desired, garnish with a little whipped cream and powdered sugar.
- Melt unsweetened chocolate and butter together in a double boiler. Let cool slightly. Set aside. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, combine sour cream, eggs and vanilla. Stir this mixture into dry ingredients. Stir in coffee. Stir in melted chocolate and butter. Cook in Oster® Waffle Maker until done (about 3 minutes). This recipe makes six whole waffles using a waffle iron that takes a 4-ounce ladle of batter. Waffles can be made ahead and reheated on an oven rack.