Crispy Red Velvet Belgian Waffles with White Chocolate Ganache Tips, FAQ & printable recipe

Tips for success

For the crispiest waffles, cook them a little longer than you think necessary. The exterior should be a deep golden brown, almost caramelized, which gives the shatteringly crisp texture. If you're making a batch, keep the cooked waffles on a wire rack in a 200°F (95°C) oven so they stay crisp without steaming.

Avoid stacking them, as that traps moisture and softens the crust. Serve immediately with the ganache, as the contrast between hot, crisp waffle and cool, creamy topping is the best part.

The ganache can be made ahead and refrigerated for up to 3 days. When ready to use, reheat it gently in a saucepan over low heat or in the microwave in 15-second intervals, stirring between each, until smooth and pourable. If it becomes too thick, whisk in a splash of heavy cream. The freeze-dried raspberries should be crushed just before serving to keep them crunchy. You can also use them as a topping for other desserts, like ice cream or cheesecake.

Variations

• Classic Red Velvet: Omit the white chocolate ganache and top with a classic cream cheese frosting. Whisk together 4 oz softened cream cheese, 2 tbsp butter, 1 cup confectioners' sugar, and 1 tsp vanilla until smooth. Spread over the warm waffles.
• Chocolate Ganache: Swap the white chocolate for dark chocolate (at least 60% cacao) and use only 100 ml heavy cream. The ganache will be richer and less sweet, providing a nice contrast to the tart raspberries.
• Citrus Twist: Add the zest of one orange to the waffle batter along with the beet extract. Replace the freeze-dried raspberries with finely grated orange zest and a squeeze of orange juice over the top. The citrus brightens the flavor.
• Nutty Crunch: Fold 1/2 cup of finely chopped toasted pecans into the waffle batter before adding the egg whites. The nuts add a savory crunch that complements the sweet ganache. Sprinkle extra chopped nuts over the top for texture.

Storage and make-ahead

Fridge

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven until crisp before serving.

Freezer

Freeze fully cooled waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat waffles in a toaster or toaster oven at 350°F (175°C) for 3-5 minutes until hot and crispy.

Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or toaster oven until crisp. The ganache can be stored separately in the refrigerator for up to 5 days; reheat gently before serving. The freeze-dried raspberries should be kept in a dry, airtight container at room temperature.

The waffle batter can be made up to 2 hours ahead and kept in the refrigerator. However, the egg whites should be folded in just before cooking to maintain the airy texture. The ganache can be made up to 3 days ahead and stored in the refrigerator; reheat gently before serving.

The waffles themselves can be cooked, cooled completely, and frozen in a single layer, then transferred to a freezer bag for up to 2 months. Reheat in a toaster or oven until hot and crisp.

Serving ideas

Serve the waffles hot off the iron, with the ganache poured generously over the top. The warm ganache will melt into the crispy pockets, creating a wonderful contrast. A sprinkle of crushed freeze-dried raspberries adds a bright, tart note that cuts through the richness.

For an extra touch, you can add a dollop of whipped cream or a dusting of confectioners' sugar, though the waffles are plenty indulgent on their own. These waffles are best enjoyed immediately, but they also make a beautiful centerpiece for a brunch table.

Pair these waffles with a cup of strong coffee or a glass of cold milk. The bitterness of coffee balances the sweetness of the ganache, while milk complements the creamy texture. For a more festive occasion, you could serve them with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

The waffles are versatile enough to be served for breakfast, brunch, or even dessert. They're sure to impress anyone who sees them, with their vibrant color and irresistible aroma.

Frequently asked questions

Recipe card

Crispy Red Velvet Belgian Waffles with White Chocolate Ganache

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 200 g cake flour
• 15 g unsweetened cocoa powder
• 240 ml buttermilk
• 60 g unsalted butter, melted
• 2 large egg yolks
• 1 tsp beet crimson extract (or red food coloring)
• 2 large egg whites, stiffly beaten
• 120 g white chocolate, finely chopped
• 60 g cream cheese, softened
• 120 ml heavy cream
• 2 tbsp crushed freeze-dried raspberries

Instructions

1. In a large bowl, whisk together the cake flour and cocoa powder. In a separate bowl, whisk the buttermilk, melted butter, egg yolks, and beet crimson extract until smooth. Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are fine.
2. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Using a rubber spatula, gently fold one-third of the whites into the batter to lighten it, then fold in the rest until no white streaks remain. Work quickly but gently to keep the mixture airy.
3. Preheat a Belgian waffle iron to 180°C (350°F). Lightly grease the iron if needed. Pour about 1/2 cup of batter onto the center of the iron, close, and cook for 4 minutes, until the waffle is deeply golden and crisp. Transfer to a wire rack and repeat with the remaining batter.
4. In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Place the chopped white chocolate and softened cream cheese in a heatproof bowl. Pour the hot cream over them, let sit for 1 minute, then whisk until smooth and glossy.
5. Place a warm waffle on a plate. Pour the white chocolate ganache generously over the top, letting it pool in the pockets. Sprinkle with crushed freeze-dried raspberries and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

45 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.