Description
This chocolate pizzelle recipe guides you to create delightful, crispy Italian wafers, rich with cocoa and cardamom, perfect for a quick, impressive dessert after any family dinner. It’s a surprisingly simple project that always brings smiles.
Ingredients
Scale
- 3 large eggs
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted and cooled
- 1 teaspoon alcohol-free vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon ground cardamom
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 cup shelled unsalted pistachios
- 1 teaspoon culinary rose powder
Instructions
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and frothy, about 2-3 minutes. The mixture should look pale and slightly thickened. Gradually whisk in the melted and cooled unsalted butter and alcohol-free vanilla extract until well combined and smooth. The batter will be slightly glossy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cardamom, baking powder, and salt. Ensure the dry mixture is lump-free.
- Mix Batter: Gradually add the dry ingredients to the wet, mixing gently until just combined and a smooth, thick batter forms. Do not overmix; overmixing develops gluten and can make pizzelle tough.
- Preheat Pizzelle Iron: Heat a pizzelle iron according to the manufacturer’s instructions until it’s ready, usually indicated by a light. Lightly grease the iron if necessary, so the pizzelle don’t stick.
- Cook Pizzelle: Drop 1 tablespoon (15 mL) of batter onto the center of each pizzelle mold. Close the iron and cook for 30-60 seconds, or until the pizzelle are deep brown and crisp at the edges. (If your pizzelle look pale, cook for an extra 5-10 seconds to achieve that signature crispness.)
- Cool Pizzelle: Carefully remove the cooked pizzelle with a thin spatula and transfer them to a wire rack to cool completely. They will firm up and crisp as they cool on the rack.
- Prepare Dusting: While the pizzelle cool, finely chop the shelled unsalted pistachios in a food processor or with a sharp knife until they resemble a coarse powder. In a small bowl, combine the finely chopped pistachios with the culinary rose powder; the mixture should be vibrant.
- Serve and Dust: To plate, arrange the dark chocolate pizzelle in an overlapping fan pattern or scattered casually. Lightly dust generously with the pistachio-rose mixture for a beautiful finish.
Notes
For best results, use fresh, room-temperature eggs and ensure butter is melted but cooled before adding to the batter. If pizzelle are too soft, cook a few seconds longer; if sticking, re-grease the iron lightly between batches. Gluten-free and dairy-free options are possible with appropriate substitutions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pizzelle
- Calories: 140 calories
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: homemade pizzelle, chocolate, Italian wafers, crispy dessert, cocoa, cardamom, easy dessert, weeknight treat, pistachio, rose powder