Dark Chocolate Cherry Buckwheat Waffles

Decadent Dark Chocolate Cherry Buckwheat Waffles packed with cocoa, bittersweet chocolate, fresh cherries and homemade buckwheat flour.

These decadent Dark Chocolate Cherry Buckwheat Waffles, topped with juicy summer fruits, may seem a little odd for a post this late in October. I made them and shared a sneak peek on Instagram, back when cherry season was at its peak... and just like that, we're almost through October!!

Seriously though, where does the time go? I know this is normally a rhetorical question, but I really need an answer... somebody? anybody? There's a stack of waffles in it for you! 🙂

I like foods that blur the line between meals. These chocolate and cherry packed hearts certainly do that. They work well alongside a brunch spread, but could easily be enjoyed as dessert, when topped with ice cream, or whipped cream, or chocolate sauce, or all of the above.

The addition of kirsch-soaked cherry puree to the batter may help with your decision-making. 😉 But we won't judge.

In my most recent batch, I replaced the cherry puree with pears puree (sans alcohol) to make them a little more seasonal. They were a HIT - even with a discerning five-year old visitor - so I'll share them with you soon.

I've been a little smitten with buckwheat these days, but I was running low on my supply when I made these Dark Chocolate Cherry Buckwheat Waffles. We keep raw and tasted groats on hand (the Dude likes them for cereal), so I decided to experiment making my own flour with both. Easy peasy, but with very different results in the taste department. Will share more about that in a future post.

If making your own does not interest you, you should be able to find buckwheat flour in some grocery stores. You can also find it at Bulk Barn, if you are comfortable buying open stock food, or you can go the Amazon route.

The stars of these Dark Chocolate Cherry Buckwheat Waffles are the cocoa and chocolate. I built on this recipe from Bon Appetit and used Rodelle Gormet Baking Cocoa and Valrhona Illanka 63%, which pairs deliciously with black fruit. I've also made them with Guanaja 70% - top notch waffle action! I wanted to take advantage of the cherries I had on hand, so I pureed and added some to the batter.

The batch I made with all buckwheat flour was a little overpowering, so I split it with AP flour. You can also sub a GF blend for the AP and match it with the buckwheat, if you have a gluten sensitivity.

 

Sweet Tips For Making Dark Chocolate Cherry Buckwheat Waffles:

• If you can find organic buckwheat groats, try making your own flour. Guaranteed fresh and delicious!
• Experiment with in-season fruits and different chocolates, for a flavour all your own.
• I am not a fan of pieces of cooked fruit in my desserts, so I pureed the cherries. If you like cooked fruit, feel free to add them whole. or chopped.
• Be sure to read your griddle's manufacturer's instructions - some need to be lightly coated with cooking spray.
• For light, fluffy waffles, separate the eggs and add the egg whites to the prepared batter. Also, do not over-mix the batter.
• Buttermilk adds a subtle tang to these waffles, but if you don't have any on hand, simply add one tablespoon of white vinegar, or citrus juice like lemon, to one cup milk. Let set for about ten minutes and voila, a decent buttermilk substitute is born. I also keep powdered buttermilk on hand, as it has a longer shelf life than its liquid counterpart.
• When feeding a crowd, heat your oven to a low temp to keep the waffles warm as you make them.
• Leftover waffles freeze well. Just allow them to cool and store in an airtight container, separated  by parchment paper. I sometimes vacuum seal them for guaranteed freshness over a longer period. Defrost and toast when ready to enjoy!