Crushed Chocolate Easter Egg Waffles with Raspberries and Pistachio

the Breville Test Kitchen

Crushed Chocolate Easter Egg Waffles with Raspberries and Pistachio

Name: Crushed Chocolate Easter Egg Waffles with Raspberries and Pistachio
Cook time: 1800 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 60 g unsalted butter; 100 g chocolate Easter eggs - crushed, divided; 2 large eggs; ¾ cup (180 ml) milk; ½ tsp vanilla extract; 1 cup (150 g) plain flour; 1 tsp baking powder; ¼ cup (50 g) caster sugar; 2 tbsp cocoa powder; ¼ tsp coarse salt; 2 x 125 g punnets raspberries - divided; Vanilla ice cream; 4 tbsp pistachio spread; Chocolate Easter eggs - crushed

Leftover chocolate eggs? This is your cue to crush them straight into waffle batter and let the Switch & Press work its golden magic. Piled high with raspberries, scoops of vanilla ice cream and spoonfuls of pistachio spread, it’s the kind of hot-and-cold dessert that disappears fast. Equal parts playful and indulgent, and on the table in 30 minutes — no special occasion required.

the Switch & Press™ 3-in-1

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30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the waffles

60 g unsalted butter
100 g chocolate Easter eggs
crushed, divided
2 large eggs
¾ cup (180 ml) milk
½ tsp vanilla extract
1 cup (150 g) plain flour
1 tsp baking powder
¼ cup (50 g) caster sugar
2 tbsp cocoa powder
¼ tsp coarse salt

To serve

2 x 125 g punnets raspberries
divided
Vanilla ice cream
4 tbsp pistachio spread
Chocolate Easter eggs
crushed

Instructions

1
Place the butter and half the chocolate in a microwave-safe bowl. Microwave on medium heat in 30-second bursts, stirring, until melted and smooth.
Tip: Alternatively, melt in a heatproof bowl over a saucepan of simmering water, stirring until smooth, ensuring the water doesn’t touch the base of the bowl.
2
Meanwhile, whisk the eggs, milk and vanilla in a large measuring jug until well combined.
3
Combine the flour, baking powder, sugar, cocoa powder and salt in a large bowl and make a well in the centre. Whisk the egg mixture into the flour mixture to form a smooth batter. Add the melted chocolate mixture and whisk until smooth. Fold in the remaining crushed chocolate.
4
Attach the waffle plates to the press. Turn the power button on, select Waffle and press the control dial to preheat.
5
Once preheated, spoon a quarter of the batter into each well, close the lid and cook for 3 minutes. When the Switch & Press signals, the waffles should be golden brown and cooked through. If not, press A Bit More. Carefully remove the waffles and repeat cooking the remaining batter.
6
Place half the raspberries in a bowl and crush with the back of a fork. Spoon the crushed raspberries over the waffles. Top each waffle with a scoop of ice cream, the remaining raspberries, drizzle with the pistachio spread and sprinkle with the remaining crushed chocolate.