• 1/2 cup butter
• 1 vanilla bean
• 1/2 cup sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups milk

Milk Chocolate Sauce to be served warm

• 1 cup whole milk
• Seeds from 1/2 vanilla bean
• 2 1/2 ounces (60g) milk chocolate, grated
• 1 1/4 ounces (30g) dark chocolate, grated
• 2 tablespoons confectioners' sugar
• 2 egg whites
• 1/2 teaspoon corn flour

 

Method Melt the butter over a low heat and leave to cool.  Cut the vanilla bean in half lengthwise and scrape out the seeds with the point of a knife. Beat the sugar and the eggs together in a bowl.  Sift in the flour and baking powder.  Gradually beat in the milk until you have a fairly liquid batter.  Finally, add the butter and the vanilla seeds. Cook the waffles in a waffle-maker, and serve them while still warm.  Makes 8 waffles (There are many sauces in the book, but we selected the following) Milk Chocolate Sauce to be served warm: Use a hand whisk to beat the milk and vanilla seeds over a low or medium heat, then add both kinds of chocolate.  Whisk the confectioners' sugar and egg whites in a bowl and fold in the cornstarch. Pour the chocolate-milk mixture over the sugar-eggs mixture and transfer the lot to a pan.  Bring to simmering point, stirring constantly, then remove from  the heat.  Serve warm. Reprinted with permission from ©Chocolat, by Stéphan Lagorce, published by Octopus Publishing Group   click for book review more breakfast recipes        more chocolate recipes     more chef and cookbook recipes

 

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