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1
WHIPPING CREAM: Using an electric beater, whip the cream until soft peaks form.
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2
Beat in the cocoa powder, sugar (and liqueur if using.
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3
).
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4
Cover and refrigerate until needed.
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5
Best to prepare the whipping cream just before serving the waffles.
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6
WAFFLES: Preheat waffle iron.
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7
In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda and the salt.
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8
Over low heat in a small saucepan, combine the chocolate, brewed coffee, butter and instant coffee powder.
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9
Stir ingredients until melted and blended.
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10
Be careful not to burn the mixture!
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11
Remove pan from heat and cool slightly.
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12
In a small mixing bowl, whisk together the egg yolks, milk and cooled chocolate mixture.
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13
Set aside.
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14
In a medium sized bowl beat the egg whites until stiff and glossy peaks form.
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15
Gradually add the egg yolk/milk mixture to the dry ingredients and mix **just** until blended.
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16
DO NOT overmix.
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17
Gently fold in the egg whites.
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18
Pour approximately 1 cup of the waffle batter into the preheated waffle iron.
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19
(Less batter if you have a small waffle iron.)
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20
Close lid and cook until waffle is crisp, about 4 minutes total.
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21
Remove the cooked waffles to a warming tray and continue with remaining batter until all waffles are baked.
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22
Serve immediately, topped with a dollop of the whipping cream, a sprinkle of powdered sugar and a garnish of 1 or 2 mint leaves.
