Chocolate Mint Pizzelle

Ingredients:

Waffles

• 1 and 1/4 cups premium flour
• 1/4 cup cocoa powder
• 1.5 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp finely grated orange zest
• 1/4 teaspoon fine salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 110g unsalted butter, melt and let cool to room temperature
• Cooking spray
• Powdered sugar, for sprinkling waffles

Filling

• 340 g semi-sweet chocolate
• 4 tablespoons unsalted butter
• 0.5 tsp mint extract

Preparation:

1. In a large bowl, combine the flour, cocoa, baking powder, cinnamon, orange zest, and salt. In another medium bowl, whisk the eggs with the sugar and melted butter until smooth.
2. Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk the liquid into the flour to form a thick batter. When the pizzelle batter begins to stick to the whisk, continue mixing with a silicone spatula. If you have a large pastry bag, fit it with a large round tip and fill it with the pizzelle batter.
3. Preheat the pizzelle waffle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with cooking spray. Pipe or spoon about 1 tablespoon of batter into the center of each waffle pan. Close the waffle iron and cook until steaming, about 30-45 seconds. Uncover and remove the pizzelle from the waffle iron, letting them cool on a wire rack. Cook the remaining waffles in the same manner.
4. Filling:
   
   Place the chocolate and butter in a microwave-safe bowl. Cover and microwave on medium power until softened, about 3 minutes, depending on the power of your microwave; stir until smooth. Alternatively, place the chocolate in a heatproof bowl. Pour about 1 inch (2.5 cm) of water into the saucepan and bring to a very low simmer; place the bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Stir occasionally until the chocolate has melted. Stir in the peppermint extract.
5. To serve, spoon 1 tablespoon of mint filling into the center of each cookie half. Top with the remaining cookies and press to seal. Serve immediately or store in a tightly sealed container for up to 1 week.