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Prep time: 5 min
Cook time: 25 min
Servings: 2
Servings Weight - 50 Gram
Ingredients
2 eggs, large
60 grams creme cheese
12 grams walnut meal flour
1 tbsp heavy whip cream
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp ground cinnamon
3 ounce creme fraiche
1 ounce creme cheese
Coffee Syrup
1 serving instant coffee
1 fl oz. Moccha syrup, sugar free
Filling
1/4 cup heavy whipp cream
1 tsp vanilla extract
Topping
1/2 tsp unsweetened chocolate powder
Direction
1. Chaffles (The recipe makes 4 chaffles)
2. Preheat your mini waffle maker.
3. In a blender, combine all the ingredients well.
5. When the waffle maker is ready, pour 1/4 of the batter.
6. Close the lid and cook 5 - 6 minutes. (Push down the lid of your waffle iron for several seconds while cooking.) Then remove with tongs.
7. Repeat with the remaining batter.
Coffee Syrup
9. In a small bowl, mix well the coffee and liquid stevia.
Filling
In a bowl, beat the heavy cream, vanilla, and stevia powder until stiff peaks form. Set aside.
In a separate bowl, cream the cream cheese and mascarpone with a hand mixer. Then, fold in the whipped cream. (Optional: Place it in a piping bag.)
Assembly
Spoon 1 tablespoon of the coffee syrup on a chaffle. Then, spread (or pipe) 1/4 of the filling on top of the chaffle. Top with a second chaffle. Repeat with the remaining until you have 2 layers.
Generously dust with cocoa powder.
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