Pizzelle - Chocolate-Espresso – a delicious recipe with Villa Ware Pizzelle Baker, sugar, Espresso Powder, eggs, butter, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the pizzelle baker.
2
In a large mixing bowl, add and whisk to incorporate the sugar and Espresso powder.
3
Mix in the eggs, one at a time.
4
Add and mix the cooled butter, vanilla and creme de cacao.
5
Sift the baking powder, cocoa and flour together.
6
Add the flour mixture to the sugar/egg mixture 1 cup at a time; mix to make a light enough dough to drop onto the pizzelle baker.
7
Drop a heaping teaspoonful of batter in center of each grid pattern to make full size pizzelles.
8
Hold handles together firmly during baking, note: some bakers have a clip to hold the handles firmly together. Trim off any overflow if needed.
9
Baking time is 30 to 45 seconds, will vary slightly because of consistency of the batter or the amount of dough used. Let cool completely on a rack, then store in an airtight container.
644
kcal
Calories
32
g
Fat
76
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Tool needed: Villa Ware Pizzelle Baker, 1-1/2 cups sugar, 1 teaspoon Espresso Powder (Medaglia D' Oro), 3 large eggs, and more.
Yes, Pizzelle - Chocolate-Espresso falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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