Chocolate-chip waffles with chocolate sauce

These Belgian-style waffles are given a hidden crunch by the addition of pearl sugar to the dough

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 200ml pouring cream  

    130g dark chocolate (55 per cent cocoa solids), finely chopped  

    Chocolate-chip waffles 

    125ml (½ cup) warm milk  

    1½ tsp dry yeast  

    1 egg, lightly beaten  

    300g (2 cups) plain flour  

    40g caster sugar  

    Scraped seeds of 1 vanilla bean  

    125g softened butter  

    70g bitter chocolate (minimum 70 per cent cocoa solids), finely chopped  

    50g pearl sugar  

    Vegetable oil, for brushing   

    Peanut-butter fudge ice-cream 

    Makes 1.2 litres of ice cream

    200ml milk  

    750ml (3 cups) pouring cream


    160g crunchy peanut butter


    8 egg yolks  

    180g raw caster sugar  

    30g liquid glucose 

    60g dark chocolate (55% cocoa solids), finely chopped

    To serve: Thickly sliced banana, roasted salted peanuts and ice cream 


  • For chocolate-chip waffles, stir milk, yeast, egg and a third of the flour in an electric mixer fitted with a dough hook to combine.

    Scatter in remaining flour (don’t stir), set aside until yeast mixture bubbles through flour, 1 hour, then add caster sugar, vanilla seeds, 1 tsp fine sea salt and knead until a dough forms, 3-5 mins.

    Add butter a little at a time, kneading until soft, 4-5 mins, form into a ball, place in a lightly buttered bowl, cover with plastic wrap and set aside until doubled in size, 2 hours.

    Knock back dough, knead in chocolate, wrap in plastic wrap, weight with a plate and refrigerate overnight.

    Scatter pearl sugar over dough, knead to incorporate, then divide dough into 6 pieces, roll into balls and set aside on a tray lined with baking paper until doubled in size, 45 minutes to 1 hour.

    To finish waffles, brush a heated waffle-maker with oil.

    Flatten dough balls slightly into the waffle-maker and cook in batches until golden and cooked through, 5-6 mins.

    Meanwhile, bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat and stir until smooth.

    For peanut-butter fudge ice-cream, bring milk, 650ml cream and half the peanut butter just to the simmer over medium-high heat, whisking to melt the peanut butter. 

    Whisk yolks and sugar in a bowl until pale and fluffy, 3-4 mins), pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon, 4-5 mins, transfer to a bowl and whisk occasionally until cooled to room temperature, then refrigerate to chill. 

    Bring remaining cream, remaining peanut butter and glucose to the boil in a saucepan, add chocolate, remove from heat, stir to combine and cool to room temperature. 

    Churn cream mixture in an ice-cream machine, then layer into a container, adding spoonfuls of chocolate mixture as you go. 

    Freeze until firm.

    Serve waffles warm topped with scoops of peanut-butter fudge ice-cream and drizzled with chocolate sauce, sliced banana and roasted peanuts.