Mocha Waffles with Coffee Mascarpone Cream

Prep Time: 20 mins | Cook Time: 20 mins | Course: Breakfast | Serves: 6

Mocha waffles with coffee mascarpone cream on top and berries. Great with a drizzle of berry or chocolate syrup. Inspired by Jane Stacey in her cookbook The Best Waffles & Pancakes. 

Coffee Mascarpone Cream:

4 oz mascarpone 

3 Tablespoons sugar 

1 cup heavy cream 

½ Tablespoon instant espresso powder 

2 Tablespoons Kahlua or other coffee liqueur, optional 

Waffles:

1 ½ cups flour 

¾ cup unsweetened cocoa powder 

¾ cup sugar 

2 Tablespoons instant espresso powder

1 ½ teaspoons baking powder 

½ teaspoon baking soda 

1 ¼ cups sour cream 

3 eggs

1 teaspoon vanilla 

¼ cup hot coffee

2 oz unsweetened chocolate, melted 

5 Tablespoons butter, melted 

In a stand mixer, beat heavy cream, sugar, and mascarpone cheese to soft peaks. Add espresso powder and Kahlúa if using. Continue to beat the flavorings into the cream to medium peaks, or desired consistency.

 In a measuring bowl, whisk flour, cocoa powder, sugar, espresso powder, baking powder, and baking soda. Top with sour cream, eggs, vanilla, and coffee and mix into the dry ingredients. In a microwave safe bowl melt chocolate and butter together 30 seconds at a time. Stir and add another 30 seconds as needed for a smooth consistency. Mix the melted chocolate and butter into the batter, stir until it just comes together.  

Spray oil and preheat the waffle iron. Using an approximate ⅓ cup of batter, spread evenly onto the grids of the waffle iron. Close the top and cook for about 1-2 minutes until done.

Spoon the mascarpone cream and berries on top, drizzle with your favorite syrup for serving.