s’mores waffles with chocolate ganache
this s’mores waffle is one of those recipes that feels fancier than it is. it’s a semi-homemade dessert made of just three components: a belgian waffle, a quick chocolate ganache, and toasted marshmallows on top. but somehow, together, it hits all the nostalgic s’mores notes in a way that feels fancier.
i never realized how simple chocolate ganache actually is to make — it’s just hot cream poured over chocolate! i like adding a pinch of salt, some vanilla, and a touch of espresso powder to give it a little more depth, but it’s still low effort. the whole thing comes together in about 20 minutes, and it’s a crowd-pleaser with kids and adults! plus, because it’s hand-held and single serving, it means there’s no dessert plates to wash!
i used (for 6 waffles):
- 1 pack saint pierre belgian waffles
- 6 oz dark chocolate baking bars, chopped
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- pinch of salt
- marshmallows
- optional: graham cracker dust
to make s’mores waffles:
- in a medium bowl, add in chopped chocolate and salt
- heat heavy cream in a pan over medium heat until it’s just steaming
- pour cream over the chocolate and salt, let sit for a minute, then stir until glossy and smooth
- stir in vanilla and espresso powder
- let mixture cool for ~5 minutes until it thickens slightly, then spread over waffles (note: you’ll have more ganache than you need for 6 waffles, but i like having extra for generous spreading, drizzling, or spooning straight from the bowl)
- top with marshmallows and give it a torch until toasty, or broil the waffles on high for ~1-2 minutes until marshmallows are golden brown
- optionally: finish with graham cracker dust
s’mores waffles with chocolate ganache
Ingredients
- 1 pack saint pierre belgian waffles
- 6 oz dark chocolate baking bars chopped
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- pinch of salt
- marshmallows
- optional: graham cracker dust
Instructions
- in a medium bowl, add in chopped chocolate and salt
- heat heavy cream in a pan over medium heat until it’s just steaming
- pour cream over the chocolate and salt, let sit for a minute, then stir until glossy and smooth
- stir in vanilla and espresso powder
- let mixture cool for ~5 minutes until it thickens slightly, then spread over waffles (note: you’ll have more ganache than you need for 6 waffles, but i like having extra for generous spreading, drizzling, or spooning straight from the bowl)
- top with marshmallows and give it a torch until toasty, or broil the waffles on high for ~1-2 minutes until marshmallows are golden brown
- optionally: finish with graham cracker dust