Crispy Norwegian Waffles with Chocolate and Blackcurrant Cream

Crispy Norwegian waffles made with potato starch, dipped in chocolate and served with whipped blackcurrant cream.

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Prep Time 25

Cook Time 35

Cooling and setting 30

Total Time 1 30

Servings: 40 waffle hearts

Course: Dessert, Snack

Cuisine: Norwegian, Scandinavian

Ingredients Equipment Method Notes

Ingredients

Waffles

165 g eggs 3 large
180 g granulated sugar ¾ cup + 2 tbsp
180 g butter ¾ cup + 1 tbsp, melted
270 g potato starch 1 cup + 7 tbsp
150 g all-purpose flour 1 cup + 3 tbsp
5.5 g baking powder 1½ tsp
4.5 g vanilla sugar or 1 tsp vanilla extract
45 g butter 3 tbsp, for the iron

Chocolate coating

200 g chocolate 7 oz, any chocolate you like — see notes

Blackcurrant cream

300 ml heavy cream 1¼ cups
80 g blackcurrant jam 4 tbsp
150 g frozen blackcurrants 1 cup, thawed, to serve

Equipment

Digital kitchen scale Potato starch and flour behave very differently by volume — this batter is far more reliable by weight.
Stand mixer For whipping the eggs and sugar to a pale, airy foam.
Fine-mesh sieve Sifting the starch into the egg foam is what keeps the batter lump-free without knocking the air out.
Pastry brush For buttering the iron between every waffle.
Wire cooling rack Waffles must cool in a single layer with air underneath, or the steam softens them.
Heatproof mixing bowl For melting the chocolate over a water bath.
Heart-shaped waffle iron The thin, shallow Norwegian heart plates are what let these dry out and crisp.

Method

Waffles

Melt the butter and set it aside off the heat to cool slightly.
Whip the eggs and sugar to a pale, thick, airy foam — this is the only leavening that really matters here. Fold in the melted butter.
Stir the potato starch, flour, baking powder and vanilla sugar together in a separate bowl, then sift the mixture into the egg foam through a fine-mesh sieve. Fold it in gently.
Heat the waffle iron and brush it generously with butter. Pour in a scant ½ cup (about 100 ml) of batter per round and spread it thin toward the edges. Bake for 2–3 minutes, until evenly golden. Watch them closely at the end — they go from golden to burnt quickly.
Lift each waffle onto a wire rack to cool in a single layer, and butter the iron again before the next one. The waffles only turn properly crisp once they are completely cold.

Chocolate coating

Break the chocolate into pieces and melt it in a metal or glass bowl over a water bath — use a bowl wide enough that no water gets in. Separate the cooled waffles into individual hearts, dip one heart at a time halfway into the chocolate, let the excess drip off and set it on parchment paper.
Leave at room temperature, or chill, until the chocolate has set firm.

Blackcurrant cream

Whip the cream to soft peaks, then fold in the blackcurrant jam. Serve the waffles with the cream and whole thawed blackcurrants.

Notes

Chef's tip: the crispness comes from the potato starch, not from the iron — and it only sets once the waffles are completely cold. Cool them on a rack in a single layer. Stack them while warm and the trapped steam will soften them within minutes.

Potato starch varies a lot by volume depending on how you fill the cup. Our cup measure is scooped and leveled straight from the bag. If you spoon it in loosely you'll end up with noticeably less, and the waffles will come out softer — this is a recipe where the scale earns its place.

This batch gives roughly 35–40 hearts, depending on the size of your iron.

Storage: let the waffles cool completely before you pack them — this is the step that decides how long they keep. Fully cooled and stored in an airtight tin at room temperature, they hold up to a week. The butter from the iron is what turns first, so you'll taste a change before you feel one in the texture. If they soften, 4–5 minutes in a 300°F (150°C) oven brings the snap back; cool them fully again before serving.