It is best to make your little demogorgans first so they can have some time in the freezer to harded.

First take your strawberries remove the stems, then cut them in half, and then in quarters. Set those aside until needed.

First let’s lay out some parchment paper to put our demogorgans on.

Then take your chocolate and melt it. The easiest way I use to melt my chocolate is put it in a microwave safe bowl or cup. Then put it in the microwave for 15 sec intervals. In between each interval you are going to stir the chocolate a little bit so one part does’nt get too hot and it all melts evenly. We don’t need it tempered and glossy for this design so microwaving it will do.

Once your chocolate is melted, take a spoon and scoop some chocolate on it. It’s best to do it with the back of the spoon so you can spread it on the parchment paper.

Do your best to make a demogorgan mouth shape with the chocolate! Just like a star!

Then place your strawberries inside part down into the chocolate in the same star shape. This makes the inside of our demogorgans.

Now let’s make some royal icing for the teeth! So royal icing can simply be made with powdered sugar, milk and vanilla. We want our royal icing to be more thick for this Demogorgan because we want the teeth to stick out a little bit.

What I suggest is you take a scoop of powdered sugar no more than 1/4 cup because it will make a lot and we only need a little bit. Place this scoop of powdered sugar in a bowl and then slowly add some milk. Do not add more than a tsp at a time so we can control the consistency because if we add to much milk then we will have to add more sugar. Once you reach a thick consistency where the icing doesn’t fall off of the spoon then we can add this frosting to a piping bag.

I have a neat little piping tip that has a bunch of holes. I believe it was originally used for like making a grass effect when piping on cakes. I thought this would be perfect for little demogorgan teeth! If you do not have this then just create a very small tip with your piping bag.

So on the outside of the strawberry you want to pipe the frosting like little teeth. Like just smaller than a sprinkle. You will do this all over the back of the strawberry until you have the teeth effect you want.

Once you are done with that then we can place the demogorgans in the freezer on a flat surface until they harden and we can move onto making the waffles!

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Make sure everything is evenly combined.

In a separate bowl, mix the wet ingredients: eggs, milk, melted butter, and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix—these waffles deserve to be tender, not tough.

Preheat your waffle iron according to the manufacturer’s instructions. A hot waffle iron is key for crispy edges.

Grease the waffle iron, pour in the batter, and cook until the waffles are crisp on the outside and cooked through. Every waffle iron is different, so trust your instincts (and your nose).

Remove carefully and keep warm while you finish the rest.

Once your waffles are made and ready to be decorated! You can take some whip cream to make a little bed for your demogorgan to lay on.

Then carefully remove your demogorgans from the parchment paper. Careful not to break it and place it in the middle of the whipped cream bed.