Chocolate Wafers Food

CHOCOLATE CARAMEL WAFERS

Steps:

• Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

CHOCOLATE WAFERS

Steps:

• Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
• Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
• Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

CRISP CHOCOLATE WAFERS

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

CHOCOLATE WAFERS

Steps:

• Beat together margarine (or butter), sugar, egg, and cocoa.
• Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
• Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

50'S CHOCOLATE-WAFER WHIPPED CREAM ROLL

Steps:

• Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water.

CHOCOLATE-WAFER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
• Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.

FAMOUS CHOCOLATE WAFER ROLL

Steps:

• Whip the heavy cream with the sugar and vanilla until stiff.
• Set aside 1 cup of mixture.
• Spread wafers with remaining cream and arrange in stacks of five.
• Chill for 15 minutes.
• Lay stacks on edge to make one long roll.
• Spread remaining 1 cup of cream on outside of roll.
• Cover and chill for at least four hours or overnight.
• Garnish with chocolate curls or shavings before serving.
• To serve, cut DIAGONALLY.
• Note- To make chocolate curls you can slightly warm a large candy bar of good quality chocolate in the microwave (only a few seconds should do) Slowly scrape back of bar with a vegetable peeler and transfer curls using a toothpick, to a baking sheet or large plate/ Refrigerate until firm/ For shavings, I like to thinly slice miniature Dove Dark Chocolate candies (about eight or so) and sprinkle on your dessert.