Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chocolate ganache wafers. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chocolate Ganache Wafers is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Chocolate Ganache Wafers is something that I have loved my entire life.
Ganache is what you are making when you combine the chocolate and cream. Chocolate wafers are on the cookie aisle at the grocery store. While chocoloate wafers are probably the perfect cookie, I can see MANY cookie possibilities!
To get started with this recipe, we must first prepare a few components. You can have chocolate ganache wafers using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Ganache Wafers:
- Prepare For the Cookie
- Get 1/2 cup whole blanched almonds
- Take 1 tablespoon granulated sugar, plus more for rolling
- Make ready 1 1/2 cups unbleached all purpose flour
- Take 1/3 cup cocoa powder
- Get 1/4 teaspoon baking soda
- Take 1 teaspoon kosher salt
- Prepare 1 tbsp instant espresso
- Make ready 1 cup (2 sticks/8 ounces) salted butter, softened
- Make ready 1 cup confectioners sugar
- Get 2 teaspoons pure vanilla extract
- Take 1 tbsp peanut butter
- Prepare 1 tablespoon dark rum
- Take For the Ganache
- Get 8 ounces bittersweet or semisweet chocolate, chopped
- Make ready 1 tablespoon salted butter, softened
- Get 3/4 cup heavy cream
- Take 2 teaspoons dark rum
Melt your white chocolate in a glass bowl either over. With electric mixer, whip on high speed until light and soft peaks form. This was a great first-timer ganache recipe! I used it over a devils food and cookie dough ice cream cake- too good for words!
Instructions to make Chocolate Ganache Wafers:
- Cookies
- Preheat the oven to 325°F.
- Spread the almonds in a single layer on a baking sheet and toast them until they are light golden brown and fragrant, 14 to 16 minutes.
- Remove the almonds from the oven and turn off the oven until you are ready to form the cookies. Allow the almonds to cool completely, then grind them in a food processor with the 1 tablespoon sugar until they are finely chopped.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt then set aside.
- Using a stand mixer fitted with the paddle attachment, beat together the butter and confectioners sugar on medium speed until creamy and light, about 2 minutes, then beat in the vanilla extract, rum, and peanut butter and scrape down the sides of the bowl. On low speed, beat in the dry ingredients, followed by the ground almonds.
- Remove the dough from the bowl, divide into 3 logs about 2" each in diameter, wrap it in plastic, and chill for about 1 hour, until it is firm enough to handle.
- Preheat the oven to 325°F. Line two half-sheet pans with silpat sheets. Cut each log into ½-inch lengths, then dredge the discs in granulated sugar to coat them completely. Place the cookies on the baking sheets, spaced ½ inch apart. Repeat with the remaining portions of dough.
- Bake the cookies, rotating the sheets 180 degrees to ensure even browning, until they are puffed and cracking slightly on top, 7-8 minutes. Allow the cookies to cool on the sheets for 1 or 2 minutes, then use a spatula to remove them gently to a wire rack to cool completely.
- Ganache
- Place the chopped chocolate and butter in a microwave safe bowl. Heat for 30 second increments until almost melted, then stir to avoid overheating. Pour the cream over the top, and allow the mixture to sit for a minute, then whisk until smooth and glossy. Whisk in the rum, if you like. Allow the ganache to cool, whisking it occasionally, until it is firm enough to spread.
- To assemble the wafers: pair up the cookies according to size. Using a small offset spatula, spread a small amount of ganache onto one disc, then place the second disc on top to form a sandwich. Repeat until all the cookies have been used. Allow the ganache to firm up. Serve immediately, or refrigerate up to 2 days, if they last that long.
Everyone said I could put Cold Stone out of business! :) I am now trying it with White chocolate. Add the chocolate and stir until melted. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
So that is going to wrap it up with this special food chocolate ganache wafers recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
