Chocolate Bubble Waffle (Eggette) Cone Ice Cream 朱古力雞蛋仔雪糕

Have you seen this Bubble Waffle Cone Ice Cream before?  I’m sure most of you had by now.  If not, you're in a treat today!  Apparently, it’s one of the latest food trend!  However, the bubble waffle itself  (Eggette 雞蛋仔) is no stranger to me!  It’s one of my favorite childhood street food from Hong Kong!  You can click here to check out my recipe and video tutorial on how to make the original/traditional version.



Today, I want to share the recipe of a chocolate version of the bubble waffle with you.  They are delicious on their own, crispy on the outside and tender on the inside.  I used my favorite Valrhona cocoa powder for the waffle batter, so that they are packed with wonderfully deep, dark chocolate flavor.  After making the bubble waffle, I shape it into a cone shape while it’s still warm, by placing it into a cone shape wire rack (to hold its shape.)  The bubble waffle will turn crispy once it’s completely cooled.  I love this wire rack not only because of its shape, I am also re-using it as a serving rack for this dessert dish as well.  Not to mention that this rack was meant to be a french fries holder to begin with!  Hey, I love my kitchen tools that can multi-task!  I’ll list the information of this cone shape wire rack and other tools/ingredients that I used at the bottom of this post for your reference.



As you can see from my video and pictures, I filled the waffle cone with chocolate ice cream, freshly whipped cream, chocolate sauce, sprinkles, a cherry, Pocky sticks and a mini chocolate cupcake!  It’s a mouthful just to list the ingredients, however the taste of this chocolate overload is surely wonderful and out of this world delicious!  Without a doubt, it’s a glorious and outrageous dessert to make and enjoy!  Seriously, outrageously good! 



My Kids had so much fun sharing this treat together on a hot summer afternoon!  As you can see, they couldn’t wait any longer to devour this monster dessert down while I was still taking pictures!  It was that good!  Make someone happy, and make this treat for them!  I’m sure they’ll love it as much as we did!  What is your favorite treat during the hot summer days?  Ice cream definitely top our list!  Please share yours in the comment below.  I can’t wait to hear from you!  Take care and stay tuned for another wonderful recipe coming next week!

Tools and ingredients:
Bubble Egg Waffle Pan (Click here for more information)
Electric Bubble Waffle Maker (Click here for more information)
Cone Shape Wire Rack (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Grapeseed Oil  (Click here for more information)
Custard Powder (Click here for more information)
Tapioca Flour (Click here for more information)
Evaporated Milk (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Maraschino cherries (Click here for more information)
Cooling Racks (Click here for more information)
Chocolate Pocky (Clickhere for more information)
Plain Pocky (Clickhere for more information)

Hong Kong Style Eggettes - Bubble Waffle (香港街頭小吃: 雞蛋仔)

 
   

 
If you’re from, or have visited, Hong Kong in the past, I’m sure you’re familiar with these Hong Kong Style Eggettes (雞蛋仔).  They are one popular street food originated in Kong Kong.  I grew up eating a lot of them as after school snacks.  It’s definitely another nostalgic treat for me besides these.  Eggettes (雞蛋仔) are typically made with a batter consists of flour, eggs, sugar, water and evaporated milk.




The batter is then cooked in a special iron eggette plates (as shown in the picture below) over the stove top.  My Dad got me this eggette pan when he travelled to Hong Kong last year.  Good news is, you can also get one from the States, I’ll put up a link at the end of this post for your reference.  
There are many flavor variations of eggettes these days including chocolate, green tea, or even filled with mochi (sticky rice balls).  Today, I’m going to share with you the originally flavor before moving on to more exotic ones.  When you buy these eggette in Hong Kong, they are usually put in a brown paper bag, perfect as a snack on the go.  While I was searching for something to hold these eggette for the photo shoot, my Baby Girl suggested that I use these pink paper cups (see picture above) to hold the eggette.  I say, she had a pretty good sense of food styling, just like Mama.      

 

 

Check out the video below on how to make them.
 

 
 

 
I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published. 




 
 
These eggetees are crunchy on the outside with crispy edges (my favorite parts) along with a soft and tender interior texture.  It’s packed with wonderful egg and custard flavors.  They are slightly sweet with a hint of vanilla aroma.  I say, they are perfect with a cup of Boba Milk Tea!  Please check out my list below as a reference on where to buy the equipment and ingredients.   If you have any questions, feel free to leave me a message below.  Thank you for stopping by today and I hope you’ll give this fun recipe a try soon.  Have fun cooking!
 

P.S.  I've found this electric bubble waffle maker online (Click here for more information).  Although it's not the one I use in this post.  But I think it's pretty convenience as you don't have to stand around the stove top to make these.
 
Ingredients and equipment used in this post:

Bubble Egg Waffle Pan (Click here for similar product)
Electric Bubble Waffle Maker (Click here for more information)
Tapioca Flour (Click here for more information)
Custard Powder (Click here for more information)
Evaporated milk (Click here for more information)
Grapeseed Oil (Click here for more information)
Pink Paper Baking Cups (Click here for similar product)
Bamboo Placemats (Click here for more information)