Chocolate Waffles

Sometimes the best thing to give your Valentine is something homemade, especially if that something is decadent and delicious. With recipes from Emeril Lagasse, you will have that special someone eating from the palm of your hand.

CHOCOLATE WAFFLES WITH A FRESH RASPBERRY SYRUP

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

1½ cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1/3 cup melted semisweet chocolate

2 egg yolks

1 teaspoon vanilla extract

1¾ cups milk

½ cup plus 5 tablespoons melted butter

2 egg whites

½ cup sugar

2 pints fresh raspberries

Dash Grand Marnier

2 cups sweetened whipped cream

Confectioners' sugar

Fresh mint sprigs, for garnishing

Combine the flour, baking powder and salt in a mixing bowl. In another bowl, beat the chocolate, egg yolks and vanilla lightly. Beat the milk and ½ cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour one cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with two tablespoons of the butter, in all.) Close the lid quickly: Do not open during baking. Bake according to the manufacturer's directions. Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about one minute. Add the raspberries and cook, stirring, for two minutes to three minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for one minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar and a sprig of fresh mint.

Yield: 4 servings

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