Double Dark Choc-Croc Grilled Cheese Waffles with Raspberries

Double Dark Choc-Croc Grilled Cheese Waffles with Raspberries

Check out Brier N's recipe from our Most Aussome Recipe Contest. Decadent chocolate waffles with savory Sharp Cheddar and raspberry sauce.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 1 1/2 cups flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 4 tablespoons dark cocoa powder
  • 9 ounces bittersweet chocolate finely chopped
  • 1 cup milk
  • 4 tablespoons melted butter
  • 2 eggs
  • 1 package of Old Croc Extra Sharp Cheddar Cheese
  • 1/2 cup 100% Fruit raspberry jam
  • 1/2 cup red wine or port wine
  • 3/4 cup fresh raspberries

Instructions

Make the waffle batter:

  1. Mix together the flour, baking powder, salt sugar and cocoa powder.
  2. Place 3 ounces of the chopped chocolate in a microwave safe bowl and heat until melted. 3.In a separate bowl whisk together the milk, butter and eggs, then fold the mixture into the dry ingredients and mix well.
  3. Now fold in both the melted chocolate and another 3 ounces of the chopped chocolate. Chill the batter until ready to use.
  4. Make the raspberry wine sauce:
  5. Place the jam, wine and 1/2 cup of the raspberries in a small saucepan and bring to a boil. Immediately turn down the heat to low and simmer until the mixture is very thick, about 5 minutes. Remove from heat. The jam will continue to thicken as it cools, so if it gets too thick when you’re ready to use it, just stir in a splash of juice, water or the wine.

Cook and serve:

  1. Preheat waffle iron. When ready, spray both sides of the waffle iron with cooking spray (or brush with a little more butter.
  2. Spoon the batter onto the bottom side of the waffle iron, close the lid and bake until cooked through-about 3-4 minutes. Remove the waffle to a plate and keep warm in a preheated oven set low.
  3. Repeat with the remaining batter to make 3 more waffles. You should end up with 4 total waffles. If there is still extra batter, save for another use, or just make extra waffles!
  4. To assemble, first reheat the jam, then spread it thickly across 2 of the waffles. Top each with thick slices (about 1/4-1/2 inch thick) of the cheese and put the other 2 waffles on top of them like sandwiches.
  5. Melt a tablespoon of butter in a frying pan over low heat and gently move the waffle sandwiches to the pan and cover with a lid to re-heat it and to partially melt the cheese. You don’t want it all the way melted but partially Remove and split into 4 equal pieces. Place on serving plates.
  6. In a microsafe bowl, melt the remaining 3 ounces of the chocolate completely. Drizzle some of the chocolate over each waffle and garnish with the other 1/4 cup of raspberries.