Chocolate-chip waffles with chocolate sauce
These Belgian-style waffles are given a hidden crunch by the addition of pearl sugar to the dough
200ml pouring cream
130g dark chocolate (55 per cent cocoa solids), finely chopped
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
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.