Chocolate Waffles

In the top of a double boiler or in a glass bowl in a microwave oven, melt together the bittersweet and semisweet chocolates. In a bowl, whisk or beat together the egg yolks and the brown sugar until their volume is almost double. Fold the egg yolks and brown sugar mixture into the melted chocolates. Fold the flour into the chocolate mixture, 1/4 cup at a time. Add in the Grand Marnier or orange juice.

In another bowl, whisk the egg whites until they begin to stiffen, then add in the granulated sugar, 1/4 cup at a time, while continuing to whisk. When the egg whites start to stand in peaks, fold one third of them into the chocolate mixture, then fold in the remaining whites. Cover the container and place this batter into a refrigerator for at least 30 minutes. The batter, tightly sealed, will last in the refrigerator for up to a week.

When you are ready to serve the waffles, preheat and lightly butter your waffle iron. Remove the batter from the refrigerator and while it is still firm, scoop about a cup of the batter onto the hot iron. Of course, you may need to adjust the amount of batter that you put on your waffle iron in accordance with its size and shape. Cook the batter on each side for 3 minutes, or until it has a firm crust.

To serve, cover one half of the surface of a serving plate with chocolate syrup and the other half with raspberry syrup. Place a scoop of ice cream in the center. Arrange the waffle on or next to the ice cream. Add a garnish of fresh strawberries and a light dusting of the confectioners' sugar and the cocoa.