1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2 tbsp NOMU Cocoa Powder
1/2 tsp espresso powder (optional)
3 tbsp brown sugar
1 large egg
2 tbsp (30g) butter, melted
1 cup (250ml) buttermilk or milk
Ice cream, to serve
Hot fudge sauce:
1/2 tin condensed milk (about 200g)
80g NOMU Organic Dark Baking Chocolate, roughly chopped
1 tbsp (15g) butter, cubed
1/2 tsp NOMU Vanilla Essence
Pinch salt
2-4 tbsp whipping cream or milk, if needed to thin out the sauce
Whisk together the dry mix, cocoa, espresso powder and brown sugar in a mixing bowl. In a separate jug, combine the egg, melted butter and buttermilk. Mix the wet ingredients into the dry mix to form a batter. Do not overmix! It’s okay if there are still a few lumps in the mixture.
Set the batter aside to rest for 10 minutes while you set up and preheat your waffle maker.
Once hot, lightly grease your waffle maker with non-stick spray and dollop in 1/4 cup measures of batter (or according to the manufacturer’s instructions). Cook until crisp and cooked through. Cover and keep warm in the oven until ready to serve.
For the chocolate fudge sauce, place the condensed milk and chopped chocolate in a saucepan and gently heat until melted and combined. Remove from the heat and stir in the butter, Vanilla Essence and salt until well combined. Add an optional splash of cream or milk if you’d like a slightly thinner sauce.
Stack your waffles on serving plates and top with ice cream. Serve with a generous drizzle of the warm chocolate fudge sauce.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2 tbsp NOMU Cocoa Powder
1/2 tsp espresso powder (optional)
3 tbsp brown sugar
1 large egg
2 tbsp (30g) butter, melted
1 cup (250ml) buttermilk or milk
Ice cream, to serve
Hot fudge sauce:
1/2 tin condensed milk (about 200g)
80g NOMU Organic Dark Baking Chocolate, roughly chopped
1 tbsp (15g) butter, cubed
1/2 tsp NOMU Vanilla Essence
Pinch salt
2-4 tbsp whipping cream or milk, if needed to thin out the sauce
Whisk together the dry mix, cocoa, espresso powder and brown sugar in a mixing bowl. In a separate jug, combine the egg, melted butter and buttermilk. Mix the wet ingredients into the dry mix to form a batter. Do not overmix! It’s okay if there are still a few lumps in the mixture.
Set the batter aside to rest for 10 minutes while you set up and preheat your waffle maker.
Once hot, lightly grease your waffle maker with non-stick spray and dollop in 1/4 cup measures of batter (or according to the manufacturer’s instructions). Cook until crisp and cooked through. Cover and keep warm in the oven until ready to serve.
For the chocolate fudge sauce, place the condensed milk and chopped chocolate in a saucepan and gently heat until melted and combined. Remove from the heat and stir in the butter, Vanilla Essence and salt until well combined. Add an optional splash of cream or milk if you’d like a slightly thinner sauce.
Stack your waffles on serving plates and top with ice cream. Serve with a generous drizzle of the warm chocolate fudge sauce.
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