These fun bubble waffles can be turned into an ice-cream cone to make a tasty dessert that’s sure to please.
Bubble Waffles
Serves 4-5
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
Callebaut® 823 Milk Chocolate Callets, melted and cooled slightly 100g
Callebaut® Chocolate Pencils
Callebaut® White Chocolate Crisp Pearls
Self-rising flour 250g
Caster sugar 100g
Corn flour 4 tbsp
Custard powder 2 tbsp
Salt 1/4 tsp
Eggs 4
Evaporated milk 225ml
Vegetable oil, plus more for brushing the waffle pan 50ml
Vanilla essence 2 tsp
Vanilla ice cream 1L
Fresh berries 75g
METHOD:
1. In large bowl, whisk together self-rising flour, sugar, corn flour, custard powder and salt
2. In another bowl, whisk together eggs, evaporated milk, oil and vanilla
3. Mix the wet ingredients into the dry ingredients until blended and smooth
4. Cover the mixture and rest in the refrigerator for at least 1 hour or overnight. Then transfer to a jug or measuring cup with a spout
5. Preheat the bubble waffle pan on a medium heat (Alternatively, preheat electric bubble waffle iron according to manufacturer’s directions)
6. Brush the pan with oil then pour in enough batter to fill the bubble holes evenly
7. Close the lid and flip pan, then cook for 3-5 minutes per side or until golden brown and crisp. Remove the waffle and repeat with remaining batter to make 5 waffles
8. To serve, roll waffles into a cone shape and stand upright in a tall cup or parfait glass. Fill each cone with 1 large scoop of ice cream, 50g berries and drizzle with 2 tbsp melted chocolate. Garnish with Callebaut® Chocolate Pencils and Callebaut® White Chocolate Crisp Pearls
Top tip: To melt chocolate, place callets into a microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.
Original of the video here
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