Chocolate Mint Wafers
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- Yield Makes about 3 dozen
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Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 cup cocoa powder
- 1/2 cup plus 2 tablespoons all-purpose flour
- Confectioners' sugar, for dusting
- 1/4 cup heavy cream
- 12 ounces semisweet chocolate
- 2 to 3 peppermint oil (or 1/2 teaspoon peppermint extract)
Directions
- Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined. In a small bowl, whisk together cocoa powder and flour. Add dry ingredients to butter mixture, and continue mixing, scraping the sides of the bowl down, until just combined. Divide the dough in half, and shape each half into a small disc; wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (The dough can also be made a day ahead and refrigerated overnight.)
- Preheat oven to 350 degrees. Line two baking sheets with Silpat nonstick baking mats or parchment paper. Lightly sprinkle a clean work surface with confectioners' sugar. Place the chilled dough on the work surface. Roll out dough to 1/8 inch thick. (Save the scraps to refrigerate and roll out again.) Using a 2-inch cookie cutter, cut out the cookies, and place on the prepared baking sheets, about 1/2 inch apart. You should be able to fit about 35 cookies on a baking sheet. Bake until you can smell the chocolate, about 12 minutes. Remove to a rack to cool.
- Meanwhile, make the ganache: In a small saucepan, bring cream to a boil over medium-high heat. Very finely chop 6 ounces of chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add peppermint oil. Let cool slightly, about 10 to 15 minutes.
- Transfer ganache to a pastry bag fitted with a #11 tip. Pipe out quarter–size amounts of chocolate, about 1 teaspoon each, onto the center of half the cooled wafers. Top with the remaining wafers. Chill in the refrigerator until firm, about 10 minutes.
- Melt remaining chocolate in the top of a double boiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove excess chocolate by scraping the cookie against the side of the bowl. Return to the refrigerator until chocolate is set, about 10 minutes.
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čokoladno
Wonder if white chocolate could be used for the filling. Any ideas?
Could these be substitued for the chocolae wafers used in Old fashion chocolate wafter dessert with whipped cream ( zebra dessert). Are they crisp or soft?
Nanalincoln, Making a roll to slice after thorough chilling would be the
only way I would make these cookies. In fact I do that with many cookies
that call for rolling out and using cutters. Neater and a snap. These
will freeze well and be sure to thaw in their wrapping. Mykele
Instead of rolling dough out flat and then cutting with a cookie cutter why can' t you roll dough into a log and slice it - that way they would all be uniform and not as much mess?
I used a heartshaped cookie cutter and finished the cookies off with a dusting of powered sugar. Great!
Yes, these cookies can be frozen, and will taste wonderful if not thawed all the way.
Yes, these cookies can be frozen, and will taste wonderful if not thawed all the way.
Dear Bete what a wonderful place to live in. Ask your grocery manager if they can get the ingredient in for you. Perhaps Peppermint Oil, but its strong so only use 2 of 3 drops unless you like the strong taste. I have even tried it in peanut brittle.
I'm wondering if these cookies can be frozen. Any thoughts?
I would like to try this recipe but I live in Portugal (Europe) and "pure peppermint extract" does not exist anywhere. Is there any substitute that I can use or is there any way i can make the extract?
Thanks