A scrumptious stack of waffles (one vanilla & one chocolate). The waffles are garnished with a dollop of whipped cream, a drizzle of chocolate sauce, berry sauce, and fresh berries. The waffles are on a decorative plate.

Mothers Day Brunch Ideas

 A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.” ~Tenneva Jordan

To celebrate the women who raised us, encouraged us, and even gave up the last piece of pie for us; we came up with a few recipes that would be the perfect treat for a Sunday brunch. Thanks to one of our talented chocolatiers Curtis for coming up with the waffles and sauce recipes, and our 104th street Boutique Manager Jamie, for the hot chocolate recipe!

Cocoa Waffles:


  • 1 cup sugar
  • ¾ cup all-purpose flour
  • ¾ cup cake and pastry flour
  • ⅓ cup cocoa powder, sifted
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine salt
  • ¼ cup warm water
  • 1 tsp instant coffee
  • 2 ½ oz unsweetened chocolate, chopped
  • 3 Tbsp unsalted butter
  • 2 Tbsp canola oil
  • 1 ½ tsp vanilla extract
  • 2 large eggs
  • 1 ¼ cup buttermilk

Combine sugar, flours, cocoa, baking powder, baking soda & salt. Stir water and coffee until dissolved and set aside. Stir chocolate and butter over low heat in a saucepan, until melted. Whisk oil, vanilla and coffee mixture into chocolate. Whisk eggs and buttermilk together and add to chocolate mixture. Pour into dry ingredients and stir just until blended.

Heat waffle iron, grease lightly and spoon about 1/3 cup of batter onto each iron (Amounts may vary depending on size of iron). Cook until waffle loosens easily from iron, about 4 minutes. Remove and keep warm.



  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted

In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter.

Manjari Chocolate Sauce

Heat cream just until it boils. Pour over chocolate, stir until smooth.

Raspberry Sauce

  • 1 ½ Cup Frozen Raspberries, thawed
  • 3 Tbsp Sugar

In a blender, combine raspberries and sugar. Blend on high speed until smooth. Pour mixture through a fine-mesh sieve, pressing with rubber spatula; discard seeds.

Lavender White Hot Chocolate:



Over medium heat, heat milk and lavender while constantly stirring for 7-10 minutes, depending on how fragrant you prefer the lavender flavour. Take milk off heat and let sit for 2 minutes. Pour milk through a fine-mesh and discard lavender buds. Place chopped Ivoire callets in a heat proof bowl and pour hot milk over top. Let sit for 3 minutes before stirring until smooth. Recipe makes either one large mug or two smaller portions.


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