Ingredients:
Too Easy Raspberry Whipped Cream:
2 cups heavy whipping cream
2 Tbsp. raspberry jam (or jam of choice)
1/4 cup sugar
Mint White Chocolate Fudge Sauce:
8 oz. semi sweet chocolate finely chopped
2/3 cup heavy cream
½ cup light corn syrup
3 Tbsp. unsalted butter
1/3 cup sugar
1 tsp. mint extract
pinch of kosher salt
Fudge Waffles for Chocolate “Lovers”
2 oz. unsweetened dark chocolate
1 ¼ cups all-purpose flour
4 Tbsp. butter
½ tsp. baking powder
3 eggs
½ tsp. baking soda
2/3 cup sugar
1 pinch kosher salt
½ tsp vanilla extract
3 oz. good chocolate chips
½ tsp mint extract
1 cup buttermilk
Method:
Too Easy Raspberry Whipped Cream:
In a chilled bowl, add whipping cream and jam. Whip mixture, adding sugar gradually. Beat until mixture is stiff.
Mint White Chocolate Fudge Sauce:
Bring cream, corn syrup, sugar, salt, and half of the chocolate to boil in a 1 to 1 ½ quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally for 5 minutes, then remove from heat. Add butter, mint extract and remaining chocolate and stir until smooth. Cool sauce slightly to warm before serving.
Fudge Waffles for Chocolate “Lovers:”
Preheat waffle maker. (For Chef’sChoice® WafflePro, preheat at “Uniform texture,” color control 3 to 3 ½. For other waffle makers, follow manufacturer’s directions) Melt unsweetened chocolate and butter together over a double boiler, stirring until smooth. Set aside and cool to room temperature. In large bowl, beat eggs, sugar and vanilla together until well combined; stir in buttermilk. Add melted chocolate and mint extract and mix well. Stir in flour, baking soda, baking powder and salt until smooth. Fold in chocolate chips.
Serve with raspberry whipped cream and/or mint white chocolate fudge sauce. Garnish with fresh mint and golden raspberries.
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