I learned this in the very early stages of cooking for Foolproof Living. At first, in order to make sure that I am prepared for a disaster, I bought 2 of the same ingredients. That way, I thought, I would always have enough to make it again. But as you can imagine, it got very costly in no time, and there was never a guarantee that it would work when I made it the second time.It was not long after I knew that I had to deal with disasters with what I have on hand, and find ways to fix it by using every resource that I could find. I can’t say that this method works all the time, but I can surely say that it always ends up being a BIG learning lesson. After I read the article about Mast Brothers Chocolate on Bon Appetit magazine‘s February issue, I decided to give the Dark Chocolate waffle recipe a try. It looked so simple for such a good looking and chocolaty waffle. However, instead of serving it with butter and maple syrup (as suggested in the article), I decided to turn it into a cake, and use a luxurious mascarpone whipped cream in between the layers. I thought that fresh raspberries that I bought yesterday would, not only give it the sweet kick it needs, but also make it look pretty. Dark chocolate waffle recipe was pretty straightforward and easy. However, things did not go as planned with the mascarpone whipped cream. In the morning, long before I started cooking, I took my cold ingredients out of the fridge so that they can come to room temperature before I am ready to start. Since I knew that this recipe had two components (dark chocolate waffles and mascarpone whipped cream), I made sure my mis-en-place was ready before I start. My recipe was written down and I was ready to follow through. The plan was to make the waffles first, and as they were cooling, quickly whip the cream.After making the waffles, just as I was getting ready to start whipping the cream, I realized that I forgot to take the heavy cream out of the fridge. I immediately took it out and waited for 10 minutes. For some reason, I thought that it is okay to not wait any longer for it to totally come to room temperature. I put the mascarpone cheese, heavy cream, sugar, and vanilla extract in the bowl of my standing mixer and immediately started whipping it. At first, it looked okay, but then less than a minute later it curdled. Like, BIG time. Literally, it turned into lumps of mascarpone cheese and a weird looking milky liquid. I decided to whip it a little more and faster, which made it curdle even more. Of course, I panicked. I told myself to calm down and decided to make it again. Thankfully, I had an extra mascarpone cheese in my fridge. I took it out and immediately (!!??!!) put it in the bowl with the cream, sugar, and vanilla extract. It curdled again. Only this time it was much quicker.At this point, as you can imagine, I am almost in tears. Because (1) I did not have any more mascarpone and heavy cream (2) the closest supermarket is 20 minutes walking distance, and even if I go there to get more, there is no guarantee that it would work. So I decided to Google it and see if I can find some information. Luckily for me, I found several people who had the same issue. There were lots of ideas to salvage the situation. I read them all and decided to try one that sounded right to me. Aaaaand it WORKED! Needless to say, I was very happy that it worked. Not only I learned something new, but also, I ended up with a beautiful looking and delicious mascarpone whipped cream. So here is what I learned: To make the waffles I used this Waring Pro WMK300A Professional Stainless-Steel Belgian Waffle Maker waffle maker (which I highly recommend if you are in the market for one) that has a round plate. If I did not have a round-plated waffle maker, I would place one waffle on a plate, top it off with a scoop of mascarpone whipped cream, and sprinkle it with raspberries, and confectioners’ sugar. Same principle but presented in a different way. Either way, pretty looking and ridiculously delicious waffles on your breakfast (or brunch) table. If You Liked this Dark Chocolate Waffle Cake, You Might Also Like:
Maple-Sweetened Chocolate Almond BarkMaple-Sweetened Almond Flour Chocolate CakeBest Chocolate Recipes For The Holiday SeasonDark Chocolate Bundt Cake
This “Dark Chocolate Waffles” portion of this recipe was adapted from here.
