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Warm Waffles with Chestnut Ice Cream

This recipe is presented to you by Ludo Lefebvre.
Makes 4



Waffles aren't just for breakfast anymore. In fact, in France, they never were! Our waffles, served for dessert, are much thinner and crisper than the American breakfast version. Nothing could go better with these crunchy waffles than this soft, rich chestnut ice cream.


  • 3 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons all purpose flour


  1. Line four cupcake molds with paper cupcake liners; set aside. Stir the chocolate and butter in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Remove from the heat.
  2. Using an electric mixer, beat the sugar, egg and egg yolk in a large bowl until thick ribbons form on the surface of the batter when the beater is lifted, about 5 minutes. Sift the flour over the egg mixture, then fold in the flour. Fold in the melted chocolate mixture. Using a trigger ice cream scoop, spoon the batter into the prepared cupcake liners. Cover and refrigerate until cold, at least 1 hour or overnight.
  3. Preheat the oven to 400 degrees F. Remove the "cupcakes" from the cupcake molds and place them in their papers on a heavy baking sheet. Bake until the tops of the galettes puff and crack and a tester inserted into the center of the galettes comes out with moist batter attached, about 10 minutes. Transfer 1 galette to each of 4 dessert plates and serve warm.
Recipe by Ludo Lefebvre ©2016