In a microwave safe bowl melt the chocolate in the microwave in 30 second intervals, stirring well after each interval. Let cool slightly.
In a large bowl whisk the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl whisk the egg yolks, buttermilk, vanilla, butter, and a few drops of gel red food coloring. Add the melted chocolate and whisk until smooth. Add this to the dry ingredients and mix until partially combined.
In a small bowl beat the egg whites until frothy, then add the sugar and beat until soft peaks form. Fold the egg white mixture into the batter until combined. Batter will be lumpy but you don’t want large pockets of flour.
Heat waffle iron. Cook waffles until your desired doneness. Be careful not to cook for too long as the chocolate can burn in the waffles. Place in a 200 degree oven to keep warm and to crisp them up even more.
Serve with syrup or a cream cheese glaze. I suggest the cream cheese glaze if you want the full “red velvet” effect.