(Watch the video up in the post if necessary.) Preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
When the waffle maker is ready, pour 1/4 of the batter.
Close the lid and cook 5 - 6 minutes. (Push down the lid of your waffle iron for several seconds while cooking.) Then remove with tongs.
Repeat with the remaining batter.
In a small bowl, mix well the coffee and liquid stevia.
In a bowl, beat the heavy cream, vanilla, and stevia powder until stiff peaks form. Set aside. (I use this SweetLeaf Stevia Powder)
In a separate bowl, cream the cream cheese and mascarpone with a hand mixer. Then, fold in the whipped cream. (Optional: Place it in a piping bag.)
Spoon 1 tablespoon of the coffee syrup on a chaffle. Then, spread (or pipe) 1/4 of the filling on top of the chaffle. Top with a second chaffle. Repeat with the remaining until you have 4 layers.
Generously dust with cocoa powder.
Refrigerate overnight or longer.
Slice and enjoy!
With all the cheese, it's calorie dense. In my opinion, only 1/4 slice is quite filling.
Overnight refrigeration is recommended. Longer refrigeration definitely makes it tastier. (I amended the instructions above from 'Refrigerate 2 - 3 hours (overnight preferably)' to 'Refrigerate overnight or longer' because 2 - 3 hour refrigeration won't make it tastier enough.)
Per Serving (1/4 Slice):
Calories 283 kcal, Protein 7.3 g , Fat 26.7 g, Carbohydrate 3.3 g, Fiber 0.9 g, Sugar 1.9 g
Per Serving (1/2 Slice):
Calories 567 kcal, Protein 14.7 g , Fat 53.4 g, Carbohydrate 6.6 g, Fiber 1.9 g, Sugar 3.9 g