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Recipe Detail Page
Waffles with Espresso Ganache and Cherries
Summer 2023
The texture of ganache can be tricky to get right but think of this version more as a chocolate sauce. It uses plenty of cream with a touch of honey to keep it super smooth and easy to drizzle, even when served straight from the fridge. Combined with juicy cherries and crunchy pistachios, it makes for an elegant waffle topping.
Serves 8 to 10
ESPRESSO GANACHE
1/4 cup (60 mL) whole espresso beans
1 cup (250 mL) heavy cream, plus more as needed
1/2 vanilla bean pod, seeds reserved for cherries
2 bars (each 100 g) white chocolate, preferably Lindt, chopped
1 tbsp (15 mL) honey
CHERRIES
4 cups (1 L) stemmed cherries, pitted, halved
1/4 cup (60 mL) sugar
Seeds from 1/2 vanilla bean
ASSEMBLY
Buttermilk Waffles (recipe follows)
1/2 cup (125 mL) raw shelled pistachios, very finely chopped
1. For the ganache, very coarsely grind espresso beans in a coffee grinder. Transfer to a small saucepan along with cream and vanilla pod. Set over medium heat, stirring occasionally, just until edges come to a gentle simmer. Cover with a lid, remove from heat and let stand 30 minutes.
2. Place chocolate in a medium bowl. Set aside. Line a fine-mesh sieve with 3 single layers of cheesecloth. Set over a small bowl. Strain cream mixture through prepared sieve, then transfer to a liquid measuring cup. Top up with additional cream to make 1 cup (250 mL).
3. Wipe saucepan clean and return cream mixture to pan. Add honey. Set over medium heat, stirring occasionally, just until edges come to a gentle simmer. Immediately pour over chocolate. Let stand for 1 minute. Using a spatula, stir until mixture is smooth and glossy. Cool to room temperature, stirring occasionally. (Ganache can be refrigerated in an airtight container for up to 5 days. Serve cold or let come to room temperature before serving.)
4. For the cherries, combine cherries with sugar and vanilla seeds in a medium bowl. Let stand until sugar is dissolved and mixture is lightly saucy, 10 minutes.
5. Drizzle waffles with espresso ganache. Top with cherries and pistachios. Serve immediately.
Serves 8 to 10
BUTTERMILK WAFFLES
This resilient batter can be used immediately or made ahead of time and refrigerated overnight. It uses baking powder instead of soda which does the trick to let it withstand this lengthy rest. Leaving some lumps in the batter will keep these waffles tender and fluffy, so be sure not to overmix.
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/4 tsp (6 mL) fine sea salt
1 cup (250 mL) shaken buttermilk
1 cup (250 mL) whole milk
4 large eggs
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted, plus more for cooking
1. Preheat a mini waffle iron according to the manufacturer’s instructions. In a medium bowl, whisk flour, baking powder and salt. In a second bowl, whisk milks with eggs and sugar until combined. Stream in butter, whisking until smooth. Add flour mixture to milk mixture, gently whisking just until a batter comes together with some lumps remaining. (Batter can be covered and refrigerated for up to 1 day.)
2. Brush waffle iron lightly with butter. Spoon batter into iron and cook until steam subsides, and waffles are deeply golden, 4 to 6 minutes. Transfer to a plate and repeat with the remaining batter.
Makes 22 waffles
