Chocolate Liege Waffles

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Chocolate Liege waffles are made with a rich, brioche-like dough that is studded with pearl sugar and stuffed with dark chocolate. These caramelized waffles are the perfect, dessert, snack, or breakfast treat!

Two chocolate stuffed, thick waffles wrapped in blue and white striped paper envelopes and stacked on top of each other.

Recipe ingredients:

  • Milk
  • Active Dry Yeast
  • All-Purpose Flour
  • Fine Sea Salt
  • Unsalted Butter
  • Large Eggs
  • Pure Vanilla Extract
  • Belgian Pearl Sugar

Recipe inspiration:

Do you remember those Belgian Sugar Waffles that I made last year while Cassi was still living in Belgium? While she was back last summer she wanted to see if they were anything like the real deal that she loved so much! The first thing that was different, her favorite waffles were stuffed with dark Belgian chocolate. Sounds good to me, let’s give that a try!!

We used the same recipe that is printed on the back of the Lars Own Imported Belgian Pearl Sugar box, I just converted it from ounces to cups.

A blue box filled with imported Belgian Pearl Sugar.

and of course, we stuffed them with Godiva dark chocolate.

Side angle of two chocolate stuffed, thick waffles wrapped in blue and white striped paper envelopes and stacked on top of each other.

What is a Liege Waffle?

Liege waffles come from the the city of Liege, in the Wallonia region of Belgium. Unlike Brussels waffles, Liege waffles are made of a rich, yeasted dough that is similar to brioche and have uneven edges.

The more recognizable Brussels waffles are made of a yeast-leavened dough that is lighter and crispier with the traditional rectangle shape and defined edges.

How to make traditional Chocolate Liege Waffles:

Pull out a large bowl, and combine the lukewarm milk with the yeast.

Lukewarm milk and yeast in a large bowl.

Gently stir it together and let it sit for about 5 minutes to get bubbly. Now add the flour, salt, vanilla, eggs, and butter.

Flour, salt, vanilla, eggs, and butter added to the yeast mixture.

Beat it all together until combined. Cover the bowl and let it sit until doubled, about 30 minutes. While the dough is rising, cut your chocolate squares into 3 strips and set aside.

Dark chocolate cut into thin strips on a cutting board.

and heat your Belgian waffle maker. Once the dough is ready, stir in the Belgian pearl sugar.

Pearl sugar mixed into the waffle batter.

then scoop out 3 to 4 ounce portions of dough.

Waffle batter in in large ice cream scoop.

and place them into each cavity of your waffle maker.

A scoop of waffle batter in the center of two separate side of a Belgian waffle maker.

Press the lid shut and cook until browned.

Two golden brown Liege waffles. One of a wire cooling rack and the other in the waffle iron.

Very carefully lift them out with a fork or tongs and place on a wire cooling rack. Continue cooking additional waffles. While the waffles are still hot, gently push 2 strips of chocolate into the center.

A girl holding a cooked waffle while stuffing a strip of chocolate into the center.

Be very careful, hot melted sugar will burn your fingers!! Serve your Chocolate Liege Waffles while warm or cold, the sugar coating keeps them crisp even after they cool.

A Chocolate stuffed Liege waffle surrounded by pearl sugar with a Belgian flag stick in the middle.

So let’s say you have a really hard time cutting the chocolate into strips…because the chocolate likes to break into little pieces! I put all of the little broken pieces into a bowl and melted the chocolate in the microwave, then drizzled it over some of the waffles instead of stuffing them.

Two waffles with melted chocolate drizzled over the top with a third waffle inside a paper envelope in the background.

Problem solved! If you are really adventurous, you could add some whipped cream!

Can I make the waffle dough ahead of time?

  • Yes you can refrigerate the prepared dough for up to two days, then proceed as instructed.
  • You can also freeze the dough before adding the pearl sugar, then mix the sugar in when ready to bake.

How do I clean the waffle maker?

  • While the waffle maker is still hot, fill the cavities with hot water.
  • Turn the waffle maker on and allow it to heat and run through a cooking cycle.
  • Soak up the water with paper towels, or carefully pour out into the sink.
  • Wipe out the inside with a dry towel wrapped around a skinny rubber spatula or chop stick to get into the grooves.

How do you reheat liege waffles?

  • Place in a pre-heated 250 to 300 degree oven for 5 to 10 minutes until heated.
  • You could also reheat in an air fryer set at 280 degrees for 5 minutes or so.

Tools used to create this recipe:

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Two chocolate stuffed, thick waffles wrapped in blue and white striped paper envelopes and stacked on top of each other.

Chocolate Liege Waffles

Traditional Chocolate Liege Waffles stuffed with dark Belgian chocolate!
4.57 from 16 votes
Print Rate
Course: Dessert
Cuisine: Belgian
Keyword: Belgian sugar waffles stuffed with chocolate
Prep Time: 10 minutes
Cook Time: 3 minutes
Rising Time: 30 minutes
Total Time: 13 minutes
Servings: 12 Servings
Calories: 374kcal
Author: Lisa Johnson


  • Belgian Waffle Maker


  • .75 cups lukewarm milk 110 – 115 degrees
  • 2.5 teaspoons active dry yeast
  • 3.5 cups unbleached all-purpose flour
  • 0.5 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup Belgian pearl sugar


  • In a large bowl, add the lukewarm milk and yeast, stirring gently to mix. Set aside until bubbly, about five minutes.
  • Add the flour, salt, butter, vanilla, and eggs, and mix to combine. {I used a hand mixer}
  • Cover and set aside until doubled, about 30 minutes.
  • While dough is rising, cut dark chocolate squares into 3 strips. Set aside.
  • Heat a Belgian waffle maker, and when ready, add a 3 to 4 ounce scoop of dough to each cavity.
  • Cook until browned, and very carefully remove from your waffle maker.
  • Place on a wire cooling rack, and continue cooking additional waffles.
  • While waffles are still hot, gently push 2 strips of chocolate into the center of each waffle.
  • If all of your chocolate squares break apart while cutting, place them in a small bowl and melt them in the microwave. Drizzle the melted chocolate over the waffles.
  • Serve waffles warm or cold.


Calories: 374kcal | Carbohydrates: 49g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 120mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 550IU | Calcium: 33mg | Iron: 1.9mg

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  1. You are killing me here, Lisa!! These look outstanding. Not sure I could stop if I made them. I’ve never even seen pearl sugar before…. I’m sure I would end up drizzling the chocolate, but that is so beautiful to look at the cut edge when you insert it like that. I don’t own a belgian waffle maker, though, so I’m thinking I can’t do this one. Honestly, if you could freeze these I think you could sell them in the grocery store!

    1. Thank you so much Seana! I ate more than my fair share of these waffles, they are addictive!! Thankfully, you have to plan ahead to order the sugar…so I won’t be making them again until I have a house full of people around to eat them. 😉

  2. I do remember those waffles and how I felt I had to have them, yet I did nothing about it! Thank you for the reminder, Lisa, the chocolatey reminder — and I’m pinning to remember better. I need some of that sugar!

    1. You really should give them a try, you will be so shocked at how good they are Marcie!! They are nothing like what we consider Belgian Waffles here in the states. 🙂

  3. I visited Belgium a few years ago as part of my master’s program and discovered Liege waffles, which are so much better than what we think of as Belgian waffles. I have been meaning to order the sugar crystals and try to find a recipe. I’m so glad to have found your post!

  4. Yum, these look amazing, but I don’t know about handling the waffle as soon as it comes off the iron because the sugar is molten hot. I’ve made the mistake a few times of not using a fork and I burned my fingers. I think I’d rather make a chocolate ganache and dip one side of the waffle into it.
    THE BELGIAN KITCHEN, US Based Liege Waffle Dough Manufacturer & Distributor

    1. I never would have known about the chocolate if my daughter had not told me, and I am not one to turn down chocolate so I followed her lead, lol. I hope they loved them as much as we did! 🙂

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