Strawberry, Waffles & Chocolate…Breakfast or Dessert?

With the “Pop” craze hitting the states at Mach 5 speed, we’ve gotta share a variation of the classic that is to drool for.  But my question is, Breakfast or Dessert?  Both, you say?!  I agree.

This fun recipe for Chocolate Strawberry Waffle Ball Pops originally comes from FoodNetwork, but our friends Betty, Romain & Nadia at  Cake Pop Recipes introduced us.  They continue to share some amazing variations on those bite sized babies, so check them out… and give them a warm chocolatey welcome today.

Ingredients:

• 12 large strawberries, hulled
• 6 ounces semisweet chocolate, finely chopped
• Vegetable oil, for deep-frying
• 2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
• Confectioners’ sugar, for dusting

Instructions:

• Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
• Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
• Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners’ sugar.

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