Chocolate-mocha waffles with raspberry puree

Name: Chocolate-mocha waffles with raspberry puree
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 250 g frozen raspberries; 2 TABLESPOONS + 20 g sugar; 75 g Mocha chocolate (70% cocoa content); 200 g Whipped cream; 50 g soft butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 125 g Flour; 1 TEASPOON Cocoa powder; 1 coated Tsp Baking Powder; 2-3 TABLESPOONS Milk; 30 g Icing sugar; 7-10 Tbsp Cocoa; 7-10 Tbsp Grease; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

250 g frozen raspberries
2 TABLESPOONS + 20 g sugar
75 g Mocha chocolate (70% cocoa content)
200 g Whipped cream
50 g soft butter or margarine
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
125 g Flour
1 TEASPOON Cocoa powder
1 coated Tsp Baking Powder
2-3 TABLESPOONS Milk
30 g Icing sugar
7-10 Tbsp Cocoa
7-10 Tbsp Grease
baking paper

Directions

1
Defrost the raspberries. Melt 2 tablespoons of sugar until golden brown. Pull threads with a fork and place on baking paper. Chop the chocolate. Heat 100 g cream, melt chocolate in it.
2
Let it cool down a little. Cream fat, 20 g sugar, vanillin sugar, salt and egg. Mix flour, cocoa and baking powder. Alternately stir in chocolate cream and milk. Preheat and grease the waffle iron. Bake about 3 double wafers one after the other, then cut them in half. Put some nice raspberries aside for decoration. Pass the rest of the raspberries through a sieve and mix with icing sugar. Whip 100 g cream until stiff.
3
Bake about 3 double wafers one after the other, then cut them in half. Put some nice raspberries aside for decoration. Pass the rest of the raspberries through a sieve and mix with icing sugar. Whip 100 g cream until stiff. Add the raspberry puree and the remaining raspberries to the waffles. Decorate with caramel threads and dust with cocoa
4
Tip: Quantity is also enough for 3 heart wafers!