Chocolate Caramel Liege Waffles

Chocolate Caramel Liege Waffles by BakingdomI was going to talk to you guys about something today. I think it was gonna be funny.

I don’t even remember.

I don’t remember because I’m sitting here, trying to write this, minding my own business, when I see something out of the corner of my eye.

About three inches away FROM MY FACE.

A spider.

Dropping down from the ceiling.


I can’t even think right now.

It’s not even lunchtime, and I’ve already had an adrenaline overdose and committed murder. Justified murder, yes. But murder nonetheless.

I’m going to have a leftover chocolate waffle. With caramel sauce.

Follow the pictures below to enjoy these to their maximum potential. That’s what I’ll be doing right now. For brunch. I’ve earned it.

Chocolate Liege Waffles by BakingdomSift some sugar on these. Just do it.

Homemade Chocolate Liege Waffles by BakingdomWhile you’re at it, grab some ice cream to join the caramel sauce. Like, maybe…some Heath ice cream.

Chocolate Caramel Liege Waffles and Ice Cream by BakingdomYou want the ice cream.

Ice Cream and Chocolate Liege Waffles by BakingdomTrust me on this.


Chocolate Liege Waffles
Makes 6 waffles


1/3 cup (about 83 ml) hot milk
1/2 cup (1 stick or 113 grams) unsalted butter
2 eggs, at room temperature
1 tablespoon honey
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (grams) bread flour
1/2 cup cocoa powder
2 tablespoons brown sugar, packed
1 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
3/4 cup Belgian Pearl Sugar

Caramel Sauce

To make the waffles: In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk until melted. Add the eggs, whisking lightly. Stir in the honey and vanilla extract; set aside.

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, cocoa powder, brown sugar, yeast, cinnamon, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steady stream. Increase speed to medium and mix until the dough barely sticks to the bowl, about 7 to 8 minutes, scraping the sides as necessary. Transfer the dough to a very lightly oiled bowl, cover, and allow to rise until doubled in size, about 1 hour.

Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough and set aside to rest while the iron heats.

Divide the dough into 6 slightly larger than 4-ounce pieces. One piece at a time, spread the waffle dough in the hot iron. Cook until deep golden brown, about 2 to 3 minutes. Serve warm, plain, or with caramel or maple syrup, or other garnish.

Recipe by Darla

Sugary Chocolate by Bakingdom

Leave a comment


  1. Larissa says

    Forgive my ignorance – but what is a liege waffle compared to a non-liege waffle? These look freaking amazing! Chocolate and caramel??? YES! YES! YES!

    • says

      Liege waffles are Belgian waffles (literally from Liege, Belgium) that are made with yeast and risen, before having pearl sugar (big chunks of white sugar) kneaded into the dough. Then, they’re cooked just like other waffles, and they are incredible!! 🙂

    • Isabel Mackey says

      liege waffles are a kind of belgian waffle made with pearl sugar-I would make them every day if pearl sugar weren’t so expensive!

  2. says

    You’re kind of rocking my world right now, ’cause I always thought you had to have a special professional waffle iron to make Liège waffles! This is a most wonderful development– can’t wait to make these… *drool* 🙂

  3. Becca from Cookie Jar Treats says

    I’m sorry about the spider. Spiders are life’s little devils. I’ve been lucky to not have encountered any spiders this year… or at least any spiders in the apartment. I’m not as afraid of spiders outside as I am when they are inside. Anyways, I want these waffles now…. for dinner…. is that bad? Oh well 🙂

  4. says

    JS#DL@KFJ*SDLK!!!! I can’t speak for two reasons – first, I’m imagining that spider on ME and I’m freaking out! I’m a total arachnaphobe. Second, I’d punch myself in my own face if I could have a stack of these amazing waffles. That ice cream, that caramel slowly dripping down…oh em gee. Your photos are gorgeous.

  5. Rhody J. says

    Sound soooo good! Now I “get to” buy a waffle maker to replace the one hubby donated! And gotta try to find some Belgian Pearl Sugar! (Yikes!)

  6. says

    Wow…! Words can’t describe how deliciously tempting your waffles look! So decadent, so complete! 🙂 It’s 11.40pm in Spain, I should be going to bed but my stomach is growling so bad! Hehe. Would kill for some waffles right now!

  7. Rosa says

    I’m so sorry for the spider attacking you! That is absolutely awful and uncalled for! Eeeek!

    But on another note, I have to stop looking at your blog when I’m hungry. It took all of my self-control not to lick my screen when I saw this. Oh. Em. Gee!! Thank you for the waffle and caramel recipe! My pregnancy cravings have gone in overdrive when it comes to sweet stuff and your blog!

  8. says

    Oh WOW. I LOVE liege waffles. I can’t eat any other type, they’re just so good with their crunchy exterior and soft and fluffy middle… but a chocolate and caramel version?! YUM! They look ridiculously good, and I love the photos! 🙂

  9. Kylie says

    I love your blog out of my whole heart!
    May I ask which camera brand you use?
    You are amazing with your life! 🙂 Thanks for sharing such fabulous and creative
    confection ideas xo.

    • says

      Yes, just place the dough in a container and cover with plastic wrap right after mixing (don’t allow to rise). In the morning, remove the dough from the refrigerator 45 minutes to one hour before you want to cook. Allow the dough to double in size, then proceed with the recipe as directed.