Chocolate-Dipped Waffle Sticks

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp cocoa powder
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 tbsp coconut oil
• 1/4 cup freeze-dried strawberries, crushed
• 2 tbsp rainbow sprinkles
• 2 tbsp chopped toasted almonds
• as needed nonstick cooking spray

Instructions

1. 1Preheat a Belgian or standard waffle iron to medium-high and mist the plates with nonstick spray. In a mixing bowl whisk flour, cocoa powder, sugar, baking powder, and salt until uniform.
2. 2Whisk milk, egg, melted butter, and vanilla in a second bowl. Pour into the dry ingredients and stir just until a smooth, pourable chocolate batter forms with no large dry pockets.
3. 3Ladle batter onto the iron and cook until the waffle is set, lightly crisp, and releases easily, about 3 to 5 minutes depending on your iron. Transfer to a cutting board.
4. 4While still warm, use a sharp knife or pizza cutter to slice each waffle into long sticks about 1 inch wide. Arrange the sticks in a single layer on a parchment-lined sheet so they cool slightly and firm up.
5. 5Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each round, until completely smooth and glossy.
6. 6Dip one end of each waffle stick into the melted chocolate, letting excess drip back into the bowl. Immediately sprinkle the wet chocolate with crushed freeze-dried strawberries, sprinkles, or chopped almonds.
7. 7Stand the dipped sticks upright in a glass or lay them chocolate-side up on fresh parchment. Refrigerate for 10 to 15 minutes until the chocolate shell is set and snappy.
8. 8Arrange the finished sticks on a platter and serve cool or at cool room temperature so the chocolate coating stays firm against the soft waffle interior.