Recettes Secrètes
Hershey's ::: Chocolate Dessert Waffles
Source : HERSHEY

Ingredients
  • 1/2 cup (125mL) HERSHEY'S Cocoa
  • 1/4 cup (50mL) butter or margarine, melted
  • 3/4 cup (175mL) sugar
  • 2 eggs
  • 2 teaspoons (5mL) vanilla extract
  • 1 cup (250mL) all-purpose flour
  • 1/2 teaspoon (2mL) baking soda
  • 1/2 teaspoon (2mL) salt
  • 1/2 cup (125mL) buttermilk or sour milk*
  • 1/2 cup (125mL) chopped nuts(optional)
  • HOT FUDGE SAUCE(recipe follows)
  • STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
SAUCE
  • HOT FUDGE SAUCE 3/4 cup (175mL) sugar 1/2 cup (125mL) HERSHEY'S Cocoa 1/2 cup (125mL) plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup (75mL) light corn syrup 1/3 cup (75mL)P butter or margarine 1 teaspoon (5mL) vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce. STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping. APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm. PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm. CHOCOLATE MAPLE SAUCE 3/4 cup (175mL) sugar 1/3 cup (75mL) HERSHEY'S Cocoa 3/4 cup (175mL) evaporated milk 1/4 cup (50mL) butter or margarine 1/8 teaspoon salt 1/2 teaspoon maple flavor 1/2 teaspoon vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce
Preparation
  1. Dans un bol, mélanger le cacao et le beurre jusqu'à l'obtention d'une consistance lisse; incorporer le sucre. Ajouter les oeufs et la vanille; bien battre. Combiner la farine, le bicarbonate de soude et le sel; ajouter au mélange de cacao en alternant avec le babeurre. Incorporer les noix, si désiré.
  2. Cuire dans un gaufrier selon les instructions du fabricant. Retirer avec précaution du gaufrier. Servir chaud avec de la SAUCE AU FUDGE CHAUD et de la CRÈME À LA FRAISE POUR DESSERT. Donne environ 10 gaufres de 10 cm.
  3. * Pour obtenir du lait sur : ajouter 1½ c. à thé de vinaigre blanc འtasse de lait.
Sauce
  1. HOT FUDGE SAUCE 3/4 cup (175mL) sugar 1/2 cup (125mL) HERSHEY'S Cocoa 1/2 cup (125mL) plus 2 tablespoons (5-oz. can) evaporated milk 1/3 cup (75mL) light corn syrup 1/3 cup (75mL)P butter or margarine 1 teaspoon (5mL) vanilla extract Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
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