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

Shop

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.

Crushed Chocolate Easter Egg Waffles with Raspberries and Pistachio

the Switch & Press™ 3-in-1

Shop

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

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.

Meanwhile, whisk the eggs, milk and vanilla in a large measuring jug until well combined.

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.

Attach the waffle plates to the press. Turn the power button on, select Waffle and press the control dial to preheat.

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.

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.