Name: Dark Chocolate Belgian Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Belgian
Ingredients: 2 cups all purpose flour; 1/3 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 2 large eggs, separated; 1 3/4 cups milk; 6 tablespoons melted butter; 2 teaspoons vanilla extract; 4 ounces dark chocolate, melted; 1/2 cup chocolate chips (optional)

Jump to Recipe·Print Recipe

Dark Chocolate Belgian Waffles are my go to move when it is a slow weekend morning and I want something that feels like a real treat, not just another bowl of cereal. If you have ever stood in your kitchen craving something warm, chocolatey, and comforting, you are definitely not alone. I love that these waffles feel fancy, but they are honestly pretty easy once you know the little tricks. And if you are also trying to balance rich breakfasts with healthier choices during the week, I keep a list of easy sips like these tasty travel friendly smoothie options for the mornings when I need to run out the door. Today though, we are leaning all the way into cozy waffle energy.

Ingredients for Chocolate Belgian Waffle Recipe

I am going to keep this super practical. The goal is a crisp outside, fluffy inside, and a deep chocolate flavor that does not taste fake. I also like using a mix of cocoa and real melted dark chocolate because that is how you get that bakery style richness.

Main ingredients you will need:

All purpose flour, 2 cups
Unsweetened cocoa powder, 1 third cup
Baking powder, 2 teaspoons
Salt, 1 half teaspoon
Sugar, 2 tablespoons (you can bump it up if you like sweeter waffles)
Eggs, 2 large, separated (this matters for fluffy waffles)
Milk, 1 and 3 quarters cups (whole milk is best but any works)
Melted butter, 6 tablespoons (or neutral oil if you prefer)
Vanilla extract, 2 teaspoons
Dark chocolate, 4 ounces, melted and slightly cooled
Chocolate chips, 1 half cup (optional, but yes please)

A quick note from my own trial and error: use cocoa powder you actually like. If your cocoa tastes bland, your waffles will too. Also, let the melted chocolate cool a bit before adding it so you do not scramble the eggs.

How to Make Belgian Chocolate Waffles

This is the part where people overthink it. You do not need chef skills. You just need two bowls, a whisk, and a waffle maker that is fully preheated. The biggest difference between okay waffles and wow waffles is heat and not overmixing.

Step by step directions (the way I actually do it)

1) Preheat your waffle maker. I start preheating before I even measure flour. Belgian waffles need a hot iron to get crisp ridges.

2) Mix the dry ingredients. In a big bowl, whisk flour, cocoa, baking powder, salt, and sugar.

3) Mix the wet ingredients. In another bowl, whisk egg yolks, milk, melted butter, and vanilla. Then whisk in the melted dark chocolate.

4) Combine. Pour wet into dry and stir until just combined. A few small lumps are totally fine. Overmixing makes waffles tough.

5) Whip the egg whites. Beat egg whites until they hold soft peaks, then gently fold them into the batter. This is the little extra step that makes the inside feel bakery fluffy.

6) Cook. Lightly grease the waffle iron if yours tends to stick. Add batter and cook until the steam slows down and the waffle looks set and crisp. Do not peek too early or it can tear.

If you are into meal prepping breakfasts, you can double this and freeze leftovers. I will explain that in the next section because it is a lifesaver.

Chocolate Belgian Waffles Made from Scratch

Making Dark Chocolate Belgian Waffles from scratch sounds like a whole thing, but it is mostly just using what you already have and skipping the box mix. I started doing it because I wanted a richer chocolate flavor and fewer weird ingredients. Plus, your kitchen smells unreal when cocoa hits the heat.

My best scratch made tips (so they do not come out dry)

Do not pack the flour. Scoop and level. Too much flour is the number one reason waffles feel dry.

Let the batter rest for 5 to 10 minutes. This is optional, but I notice the texture improves and the waffles cook more evenly.

Use real dark chocolate, not just cocoa. That extra fat and flavor gives you a deeper bite.

Freeze the extras the right way. Cool waffles fully, freeze on a sheet pan, then store in a bag. Reheat in a toaster or oven to bring back the crisp.

Also, if you want something lighter alongside this rich breakfast, I like pairing it with a green smoothie. This chocolate green smoothie recipe guilt free is a surprisingly good match when you want chocolate vibes but still want some fruit and greens in the mix.

“I made these for my kids on Saturday and my husband said they taste like a restaurant brunch. The outside stayed crisp even after a few minutes on the plate. We are officially retiring boxed waffle mix.”

How to Serve Triple Chocolate Belgian Waffles

Okay, this is where the fun really starts. When I say “triple chocolate,” I mean we are layering chocolate in three ways: cocoa in the batter, melted dark chocolate in the batter, and a topping situation that seals the deal. This is also how I turn Dark Chocolate Belgian Waffles into a birthday breakfast or a holiday morning treat without much extra work.

Serving ideas that actually taste good (not just pretty)

Warm chocolate sauce: microwave a few tablespoons of chocolate chips with a splash of milk, stir until smooth.
Fresh berries: raspberries and strawberries cut through the richness.
Whipped cream or Greek yogurt: both work, just depends on your mood.
Toasted nuts: pecans or hazelnuts add crunch and make it feel fancy.
Powdered sugar: a light dusting makes them look bakery style in two seconds.

If you are serving a crowd, keep cooked waffles warm on a baking sheet in the oven at 200 F while you finish the rest. That way everyone eats at the same time and nobody gets a sad, cold waffle.

And if you are taking breakfast on the road later, I keep ideas like these tasty travel friendly smoothie options bookmarked because waffles are amazing, but life is busy and sometimes you need a sip and go backup plan.

Recommended Kitchen Tools for Chocolate Belgian Waffles

You do not need a ton of gadgets, but a couple tools make the whole thing easier and more consistent. I am not picky about brands, but I am picky about what actually helps.

What I recommend:

1) A Belgian waffle maker with deeper pockets. That is how you get that thick, fluffy center. If you only have a regular one, it still works, just make slightly smaller portions.

2) Two mixing bowls, one for dry and one for wet. It keeps things simple.

3) A whisk and a spatula. Whisk for smooth mixing, spatula for folding egg whites without deflating them.

4) A hand mixer (optional). It makes whipping egg whites fast, but you can do it by hand if you are feeling strong.

5) A cooling rack. This is the sneaky secret to crisp waffles. If you stack hot waffles on a plate, they steam and soften.

If you only take one tip from me, let it be this: crisp waffles need airflow, so use that rack. It makes a bigger difference than you would think.

Common Questions

Can I make the batter the night before?

You can mix the dry and wet separately and store them covered in the fridge. Combine them in the morning and whip the egg whites fresh for the best fluff.

How do I keep the waffles crispy?

Cook them a little longer than you think, then cool on a rack instead of stacking. Reheat in a toaster, not the microwave.

Can I make these without separating the eggs?

Yes, but they will be less fluffy. If you want the easiest version, just whisk whole eggs into the wet ingredients and cook as usual.

What is the best chocolate to use?

I like a dark chocolate bar around 60 to 70 percent. It tastes rich without being too bitter, and it melts smoothly.

Can I freeze Dark Chocolate Belgian Waffles?

Absolutely. Cool them fully, freeze flat, then store in a bag. Toast straight from frozen until hot and crisp.

A Sweet Little Wrap Up (and your next breakfast plan)

If you have been craving something cozy and chocolatey, Dark Chocolate Belgian Waffles really deliver without making you feel like you need professional skills. Keep your waffle maker hot, do not overmix, and use good cocoa and dark chocolate for that deep flavor. Try a simple topping combo first, then go full triple chocolate when you are ready to show off a little. And if you want to compare another solid approach, I have also pulled ideas from Perfect Chocolate Waffles – The Salty Marshmallow when I am in the mood to tweak small details. Now promise me you will make a batch soon, even if it is just for you, because you deserve that kind of breakfast.

Indulge in Decadent Dark Chocolate Belgian Waffles