Making the Liège Waffle Dough

1. Activate the Yeast: In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the sugar. Sprinkle the active dry yeast over the milk, stirring gently. Let it sit for 5-10 minutes, or until it becomes frothy and bubbly.
2. Prepare the Dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and vanilla extract, and stir until a sticky dough forms. If the dough seems too dry, add a little more milk, one tablespoon at a time, until it’s just sticky enough to handle.
3. Add the Butter: Once the dough has come together, add the softened butter, one tablespoon at a time, mixing until each piece is fully incorporated before adding more. The dough will be very sticky, but that’s okay.
4. Let the Dough Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 45 minutes, or until it has doubled in size. If you’re short on time, you can place the bowl in an oven with the light on to create a warm, draft-free environment.

Cooking the Liège Waffles

5. Prepare the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with vegetable oil or non-stick spray to prevent sticking.
6. Incorporate the Pearl Sugar: Once the dough has risen, gently fold the pearl sugar into the dough, ensuring it is evenly distributed throughout.
7. Cook the Waffles: Scoop a portion of the dough (about 1/3 cup) and place it in the center of the preheated waffle iron. Close the lid and cook for about 3-4 minutes, or until the waffles are golden brown and crispy on the outside. Repeat with the remaining dough.
8. Serve the Waffles: Remove the waffles from the waffle iron and set them on a cooling rack to cool slightly. These waffles are best enjoyed fresh and warm, so serve them immediately.

Making the Salted Chocolate Dip

9. Melt the Chocolate: In a small saucepan, combine the dark chocolate chips, heavy cream, and butter. Heat over low heat, stirring constantly, until the chocolate is fully melted and smooth. If the chocolate dip is too thick, you can add a little more cream to reach your desired consistency.
10. Add the Sea Salt: Once the chocolate is melted, stir in the sea salt and vanilla extract. Taste the dip and adjust the salt if necessary for your preference.

Serving the Salted Chocolate Dipped Liège Waffles

11. Serve the Waffles: Arrange the waffles on a serving platter and drizzle with the salted chocolate dip or serve the dip on the side for dipping.
12. Enjoy: Serve these waffles hot, with an optional sprinkle of sea salt on top of the waffles to enhance the flavor even more.