1 1/2 cups half and half
1/4 cup melted unsalted butter
3 teaspoons baking powder
1/4 teaspoon salt
1 cup flour
4 tablespoons sugar
4 tablespoons cocoa powder
Whisk together eggs, half and half and melted butter. Set aside.
In a large bowl, combine dry ingredients. Add in egg mixture and stir until thoroughly blended. Pour batter into preheated waffle iron and bake until iron stops steaming. Makes 4 to 5 1/2 inch square waffles.
Place a waffle on each plate. Top with a scoop of chocolate cookie ice cream. Top with raspberries puree (recipe follows). Garnish with additional raspberries if desired.
Save two or three berries per serving for garnish. Place rest of a 10 ounce carton of frozen raspberries, thawed, in blender and puree until smooth. Makes 1 cup.
My Note: The meal is not that high in sugar and is a little deceiving because of the richness of the colors. My husband said that it looked sweeter than it was, and he was excepting more of a rich chocolate cake-like-waffle then a chocolate-flavored waffle.