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Before you jump to Chocolate Ganache Wafers recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
Many of us have been conditioned to think that comfort foods are not good and are to be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, comfort foods can be very healthy and good for us to consume. There are several foods that, when you consume them, can boost your mood. When you are feeling a little down and need an emotional boost, test out a couple of these.
Some grains are actually wonderful for driving away bad moods. Barley, millet, quinoa, etc are great at helping you have a happier mood. They help you feel full also which can truly help to better your mood. Feeling hungry can really bring you down! The reason these grains are so good for your mood is that they are not hard for your stomach to digest. You digest them more quickly than other things which can help increase your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
See, you don’t need to consume all that junk food when you wish to feel better! Try a few of these instead!
We hope you got insight from reading it, now let’s go back to chocolate ganache wafers recipe. To cook chocolate ganache wafers you only need 18 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Chocolate Ganache Wafers:
- Use of For the Cookie.
- Provide 1/2 cup of whole blanched almonds.
- Use 1 tablespoon of granulated sugar, plus more for rolling.
- You need 1 1/2 cups of unbleached all purpose flour.
- Provide 1/3 cup of cocoa powder.
- Provide 1/4 teaspoon of baking soda.
- Use 1 teaspoon of kosher salt.
- Prepare 1 tbsp of instant espresso.
- Provide 1 cup of (2 sticks/8 ounces) salted butter, softened.
- Use 1 cup of confectioners sugar.
- Prepare 2 teaspoons of pure vanilla extract.
- You need 1 tbsp of peanut butter.
- Take 1 tablespoon of dark rum.
- Get of For the Ganache.
- Provide 8 ounces of bittersweet or semisweet chocolate, chopped.
- Provide 1 tablespoon of salted butter, softened.
- Prepare 3/4 cup of heavy cream.
- Use 2 teaspoons of dark rum.
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..
Crispy chocolate cookies are topped with a decadent, dark chocolate and mint ganache to make these delightful Chocolate Wafer Cookies with a Mint Chocolate Ganache. Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won't set up properly. For a non-dairy alternative, use canned coconut milk. Pure Chocolate: You can use semi-sweet. Click on the Image to Enlarge zoom_in.
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