Pizzelle - Chocolate-Espresso

October 27, 2010
Author Notes

Pizzelle is a "must" during the holiday season; I grew up with an Anise flavored Pizzelle; I always crave chocolate and so here is my recipe, inspired by my grandmother’s Anise cookies.

These crisp, chocolaty snowflake wafers are excellent as is, but for a variety I like to roll some cookies, hot off the Pizzelle iron, and stuff with a cream filling once they have cooled.

BTW - a Chocolate Vodka Martini makes an excellent accompaniment!

  • Makes about 50 cookies
  • Tool needed: Villa Ware Pizzelle Baker
  • 1-1/2 cups sugar
  • 1 teaspoon Espresso Powder (Medaglia D' Oro)
  • 3 large eggs
  • 1/2 cup salted butter melted and cooled
  • 1 teaspoon Vanilla
  • 1 tablespoon Creme de Cacao
  • 2 1/2 teaspoons baking powder
  • 1/4 cup Cocoa Powder
  • 2 cups of flour (all purpose)
In This Recipe
  1. Preheat the pizzelle baker.
  2. In a large mixing bowl, add and whisk to incorporate the sugar and Espresso powder.
  3. Mix in the eggs, one at a time.
  4. Add and mix the cooled butter, vanilla and crème de cacao.
  5. Sift the baking powder, cocoa and flour together.
  6. Add the flour mixture to the sugar/egg mixture 1 cup at a time; mix to make a light enough dough to drop onto the pizzelle baker.
  7. Drop a heaping teaspoonful of batter in center of each grid pattern to make full size pizzelles.
  8. Hold handles together firmly during baking, note: some bakers have a clip to hold the handles firmly together. Trim off any overflow if needed.
  9. Baking time is 30 to 45 seconds, will vary slightly because of consistency of the batter or the amount of dough used. Let cool completely on a rack, then store in an airtight container.

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