Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate Espresso Whipped Cream

Ingredients

• 1 1/2 cups half-and-half
• 1/2 vanilla bean, split lengthwise, seeds scraped
• 4 large egg yolks
• 2 tablespoons granulated sugar
• 3 ounces best-quality white chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1/4 cup crushed cacao nibs
• 2 tablespoons crushed espresso beans
• 2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
• 2 tablespoons confectioners' sugar, plus more for serving
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3 large eggs, separated
• 1/4 cup lightly packed brown sugar
• 2 cups buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted, plus more for the waffle iron
• 3 ounces bittersweet chocolate, finely chopped
• 1 pint strawberries, quartered

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