Dark Chocolate Waffles with Spicy Whipped Cream

Start to finish: 25 minutes | Impresses: 4; 2 waffles each

INGREDIENTS

For the dark chocolate waffle:
6 ounces dark chocolate bar, finely chopped
7 tablespoons butter, melted
1½ cups water
2 eggs
1 teaspoon espresso powder
2⅓ cups waffle Mix

For the spicy whipped cream:
½ cup heavy cream
¼ teaspoon ground cayenne pepper
2 tablespoons agave nectar

METHOD
For the dark chocolate waffle:
Add dark chocolate and butter to a large, microwave-safe bowl. Microwave on low power for 1 minute, or until melted, stirring every 20 seconds. Let cool.
Bring a waffle iron to medium-high heat.
Add water and eggs to melted chocolate and whisk until smooth. Add in espresso powder and waffle mix and stir until just combined; a few lumps are OK.
Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron. Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron. Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

For the spicy whipped cream:
Add all ingredients to a medium-sized metal bowl. Using a whisk or electric mixer, beat until soft peaks form.