• 150g Haigh’s Dark Chocolate Pastilles
  • 2 cups (300g) plain flour
  • 2 tablespoons dutch cocoa
  • 2½ teaspoons baking powder
  • 1 tablespoon caster sugar
  • pinch of salt
  • 2 extra-large eggs, lightly beaten
  • 1½ cups (375ml) full cream milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla essence

Banoffee topping

  • Banana
  • Caramel sauce
  • Whipped cream

Mixed berry topping

  • Strawberries
  • Raspberries
  • Blueberries
  • Greek yogurt

Pear, walnut & maple topping

  • Poached pear
  • Maple syrup
  • Toasted walnuts


  1. Place 100g Haigh’s Dark Chocolate Pastilles in a small bowl over a pot of boiling water, off the heat. Stir occasionally until melted. Remove bowl from heat and allow to cool slightly.
  2. In a large mixing bowl combine flour, cocoa, baking powder, caster sugar and salt, stirring to combine.
  3. In a medium jug combine eggs, milk, melted butter and vanilla, whisking until combined. Pour over flour mixture stirring until combined. Add cooled melted chocolate, stirring until batter is smooth.
  4. Roughly chop remaining pastilles, add to batter, stirring until combined.
  5. Heat waffle iron following manufacturer’s instructions. Using a ½ cup measure pour batter into centre of waffle iron, spreading out evenly with a spatula. Cook for 3-4 minutes or until waffle is cooked through and edges are crispy. Repeat process with remaining batter and top with desired topping.
  1. Dark Chocolate Pastilles