LUSCIOUS CHOCOLATE WAFFLES FOR A BRUNCH CROWD
(batter can be made 24 hrs ahead)

1 lb semi-sweet chocolate
12 oz unsalted butter
10 eggs, separated
Pinch of salt
1 cup sugar, divided into half cup portions
1/2 tsp vanilla

In a double boiler, slowly melt the chocolate and butter together. Cool slightly.

Beat the egg whites with the pinch of salt, until soft peaks form.

Slowly add 1/2 cup sugar. Beat until stiff; set aside.

In another bowl beat the egg yolks, vanilla, and remaining 1/2 cup sugar until thick and lemon colored (about 5 minutes).

Fold in the chocolate mixture; fold in the egg whites.

Cover and refrigerate up to 24 hours.

When ready to serve, pour batter onto a preheated and greased waffle iron, close iron, and cook until done. To keep waffles warm, place cooked waffles in a single layer on baking sheets and set in 250 degree F oven.

Serving suggestions:
Dust the waffle with powdered sugar, drizzle with warm chocolate syrup and place a large scoop of macadamia brittle ice cream on top of chocolate syrup. Garnish with whipped cream.

Yield: 24 waffles