Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chocolate ganache wafers. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Try Drive Up, Pick Up, or Same Day Delivery. 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.
Chocolate Ganache Wafers is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chocolate Ganache Wafers is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have chocolate ganache wafers using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Ganache Wafers:
- Take For the Cookie
- Prepare 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
- Get 1/3 cup cocoa powder
- Get 1/4 teaspoon baking soda
- Take 1 teaspoon kosher salt
- Take 1 tbsp instant espresso
- Prepare 1 cup (2 sticks/8 ounces) salted butter, softened
- Take 1 cup confectioners sugar
- Prepare 2 teaspoons pure vanilla extract
- Get 1 tbsp peanut butter
- Make ready 1 tablespoon dark rum
- Make ready For the Ganache
- Get 8 ounces bittersweet or semisweet chocolate, chopped
- Take 1 tablespoon salted butter, softened
- Get 3/4 cup heavy cream
- Prepare 2 teaspoons dark rum
With electric mixer, whip on high speed until light and soft peaks form. Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream.
Steps 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.
Grocery stores also carry chocolate wafers. They're perfect for melting as a coating because they don't contain stabilizers. Wafers are fantastic for unbaked goodies like ganache, puddings, frostings, and coating around candies. Unlike baking chocolate, I don't recommend wafers for actual baked recipes. White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heat/humidity areas.
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