These are RICH! The sauce is almost like a pudding when chilled, and is good as that as well as a sauce on the waffles when hot.
| 1/2 | C | Unsalted butter |
| 1/2 | C | Sugar |
| 6 | Eggs, separated | |
| 1/2 | C | Whipping Cream |
| 1/2 | C | Dutch-process cocoa, sifted |
| 2 1/2 | C | Milk |
| 3 | C | All-purpose flour |
| 4 | tsp | Baking Powder |
| 1/2 | tsp | Salt |
| 1 | tbsp | Vanilla |
| 1 | pint | Strawberries, for garnish |
Cream together butter and sugar until light and fluffy; beat in egg yolks. Add cream and cocoa; blend well. Combine flour with baking powder; add to batter alternately with milk. Add vanilla. Add salt to egg whites, beat until stiff but not dry. Fold into batter. Remove 2 cups batter to a heavy saucepan; set aside. Refrigerate at least 1 hour before baking in hot waffle iron. Bake about 7 minutes or until crisp, and no steam escapes.
| 2 | C | Waffle batter |
| 1/2 | C | Dutch-process cocoa, siftedxx |
| 1 | C | Sugar |
| 1 1/2 | C | Heavy cream |
| 3 1/2 | C | Milk |
| 2 | tsp | Vanilla |
Using a wire whip, combine all ingredients except vanilla and bring to a boil over medium heat, whisking constantly. Add Vanilla. Serve warm or cold over hot waffles; garnish with strawberries and serve with champagne.