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Special equipment: a waffle iron
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For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
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Remove from the heat and let cool slightly.
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Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow.
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Slowly whisk in some of the warm half-and-half mixture until smooth.
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Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon.
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Do not boil.
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Remove from the heat, add the white chocolate and whisk until smooth.
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Strain into a bowl, cover, and chill until cold.
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For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer.
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Immediately remove from the heat and refrigerate until cold.
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Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
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For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
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Whisk together the egg yolks and brown sugar until smooth.
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Add the buttermilk, oil and vanilla and whisk until combined.
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Add the wet mixture to the dry mixture and mix until just combined.
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Fold in the butter and chocolate.
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Whip the egg whites in a medium bowl until soft peaks form.
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Fold the whites into the batter.
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Heat a waffle iron according to the manufacturer's instructions.
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Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes.
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Repeat with the remaining batter.
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Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.
