Name: Chocolate Liege Waffles
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: .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

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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:

Belgian Waffle Iron – mine is very old and has been discontinued. This is the one that I would choose if looking for a replacement.
Belgian Pearl Sugar – this is a must for authentic, Liege style waffles!
Active Dry Yeast – I always use Red Star yeast which is sold in most grocery stores.
Dark Chocolate Sticks – formed in the shape of a stick perfect for waffles and croissants. No cutting required!
We used Godiva dark chocolate bars.

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious waffled recipes:

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Enjoy!!