Recipe of Quick Chocolate Ganache Wafers

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate ganache wafers. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Ganache Wafers is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chocolate Ganache Wafers is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have chocolate ganache wafers using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chocolate Ganache Wafers:

1. Prepare For the Cookie
2. Prepare 1/2 cup whole blanched almonds
3. Prepare 1 tablespoon granulated sugar, plus more for rolling
4. Prepare 1 1/2 cups unbleached all purpose flour
5. Take 1/3 cup cocoa powder
6. Prepare 1/4 teaspoon baking soda
7. Take 1 teaspoon kosher salt
8. Take 1 tbsp instant espresso
9. Make ready 1 cup (2 sticks/8 ounces) salted butter, softened
10. Prepare 1 cup confectioners sugar
11. Get 2 teaspoons pure vanilla extract
12. Take 1 tbsp peanut butter
13. Make ready 1 tablespoon dark rum
14. Take For the Ganache
15. Take 8 ounces bittersweet or semisweet chocolate, chopped
16. Take 1 tablespoon salted butter, softened
17. Get 3/4 cup heavy cream
18. Get 2 teaspoons dark rum

Instructions to make Chocolate Ganache Wafers:

1. Cookies
2. Preheat the oven to 325°F.
3. 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.
4. 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.
5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt then set aside.
6. 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.
7. 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.
8. 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.
9. 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.
10. Ganache
11. 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.
12. 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.

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