Double Dark Choc-Croc Grilled Cheese Waffles with Raspberries
15 min prep ~ 20 min cook Serves 8
Check out Brier N’s recipe from our Most Aussome Recipe Contest. Decadent chocolate waffles with savory Sharp Cheddar and raspberry sauce.
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
Directions
Make the waffle batter:
- Mix together the flour, baking powder, salt sugar and cocoa powder.
- 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.
- Now fold in both the melted chocolate and another 3 ounces of the chopped chocolate. Chill the batter until ready to use.
- Make the raspberry wine sauce:
- 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.
- Preheat waffle iron. When ready, spray both sides of the waffle iron with cooking spray (or brush with a little more butter.
- 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.
- 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!
- 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.
- 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.
- 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.