Ricotta, lemon and dark chocolate jaffles
Absolutely delicious
- by
Ellie Vernon
Andre Martin
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Ingredients
1 /2 cup smooth ricotta
8 slices raisin toast bread
Finely grated zest of half a lemon
12 squares dark chocolate, roughly chopped (about 60g)
Softened butter, to spread
Method
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Preheat a 2-slice jaffle maker. Spread ricotta on 4 slices of bread. Scatter with lemon zest and chocolate, then top with remaining bread slices. Spread the outside of each sandwich with a little butter.
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Cook sandwiches 2 at a time in hot jaffle maker for about 3-5 minutes or until golden brown. Allow to cool for 2 minutes as contents will be very hot. Serve.
COOK’S TIP To make it a healthier jaffle, use low-fat ricotta and swap the dark chocolate for chopped, canned fruit such as apple, pear or peach.
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.
