Preparation:
Whisk first 7 infredients in large bowl to vlend. Stir 6 tablespoons warm water and expresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium sause- pan over low heat until melted and smoothed. remove from heat. Whisk in oil, vanilla and expresso mixture. Cool to lukewarm. Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add dry ingredients to blend well. Preheat waffle iron to medium heat, following manfacturing instructions. Pour 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron, spread evenly with spatula.Close waffle and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes(Time will vary depending on waffle iron). Using spatula transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm at 400ΓΈ oven until crisp, about 6 minutes.) Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, formong triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.
FUDGE SAUCE:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 3 days ahead. Refrigerate. Rewarm sauce over low heat until lukewarm, stirring frequently.) |
