In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar together until smooth and creamy. Add a third of the whipped topping and continue beating.

Remove the bowl from the mixer and fold in the rest of the whipped topping. Refrigerate filling until ready to serve.

In a medium bowl, combine the milk and lemon juice. Allow to sit while you work on the batter. In a medium bowl, whisk the flour, cornstarch, baking powder, cocoa powder, and salt together; set aside.

In a separate bowl, using an electric beater on high speed, whip the egg whites until soft peaks form. Add the sugar, then continue whipping until stiff peaks form.

Add the egg yolks, oil, vanilla, and food coloring to the milk mixture and stir until combined. Pour wet ingredients into the dry ingredients and stir until just combined--batter should be lumpy. Gently fold in the whipped egg whites.

Cook batter in a waffle iron according to manufacturers instructions. If not serving immediately, place waffle onto a wire rack that's on top of a baking sheet and into a preheated 200ºF oven.

When ready to serve, top waffles with a dollop (or two) of the cream cheese filling. If desired, drizzle with melted chocolate and sprinkle toasted pecans on top.