Mini chocolate & almond waffles

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1 3/4 cups buttermilk
• 1/2 cup unsalted butter, melted
• 1/2 tsp pure almond extract
• 100 g dark chocolate, melted
• 1/4 cup sliced almonds, toasted 

Directions

1 In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside.

2 In a separate bowl, whisk together the eggs, buttermilk, butter and almond extract.

3 Add the wet ingredients to the dry ingredients and stir until combined.

4 Using 3/4 cup for each waffle, pour the batter onto a hot non-stick waffle iron; close the lid and cook until the batter is crisp and golden and the steam stops, about 5 minutes.

5 Cut each waffle into four pieces; drizzle with the melted chocolate and sprinkle with the almonds.

Prep & cook time: 1 1/2 hours

Makes: 32

Raspberry coulis

Ingredients

• 1 cup fresh or thawed frozen raspberries
• 1/2 cup granulated sugar
• 1 tbsp + 2 tsp water, divided
• 1 tbsp freshly squeezed lemon juice
• 1 tsp cornstarch

Directions

1 In a blender, purée the raspberries, sugar and 1 tablespoon water.

2 Strain the mixture through a fine-mesh sieve into a small saucepan, pressing the solids with the back of a spoon and scraping the bottom of the sieve to extract the pulp.

3 Discard the solids. Stir the lemon juice into the raspberry mixture; stir over medium heat until hot, about 2 minutes. Whisk the cornstarch with the remaining 2 teaspoons water until smooth; stir into the raspberry mixture.

4 Bring to a boil; cook, stirring, until slightly thickened, about 1 minute.

5 Remove from the heat; serve with waffles.

Prep & cook time: 15 minutes

Serves: 10