Valentine’s Day pretty much has to be chocolate, doesn’t it? I really tried hard to think of some other ingredient to feature this week, but my mind just kept circling back to chocolate, chocolate, chocolate…
Last year I made a Chocolate and Raspberry Mini Layer Cake which was super cute and very pink. This year’s recipe is cut from the same cloth, so to speak, but rather than being a super sweet, rich, labour-intensive dessert, it’s more of a breakfast food. Chocolate for breakfast may seem a little extra, but if you can’t be OTT on Valentine’s Day when can you? (Side note: do people still say OTT? That expressions always makes me think of The Hills…which makes me feel super old.)
Because I don’t have much of a sweet tooth, these waffles aren’t particularly sugary. The Dutch cocoa gives them quite a bitter, dark chocolatey flavour which, personally, I prefer. You can increase the sugar content to 2-3 tablespoons if you want to, but the blackberries are so naturally sweet and tangy that they more than make up for the lack of sweetness in the waffles.
Suggested pairings for this meal include a nice hot cup of earl grey (my fave), and Client Liaison’s new album Diplomatic Immunity (or, if you’re not into 80’s-style electro-pop, John Mayer’s new mini album, The Search for Everything – Wave One).
Happy V-Day, and happy baking!