Chocolate Mint Wafers Recipe: How to Make It

Chocolate Mint Wafers Recipe: How to Make It

Form balls of dough (each equal to 1 teaspoon), and place on 2 baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through.

Directions Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.

How to make thin mint chocolate dipped wafers?

Chocolate Dipped Wafers are homemade mint chocolate wafers dipped in melted chocolate that taste like Thin Mint cookies. Line two baking sheets with parchment paper. Set aside. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside. In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until fluffy.

How to make chocolate wafer cookies at home?

Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter. Add the dry ingredients to the butter mixture and mix just to combine.

What to put in chocolate mint filled chocolates?

I lined the molds with a light coating of chocolate, flipped the mold over to let the extra chocolate drain. While it was draining I made a filling of milk chocolate, butter, whole cream and of course a little Peppermint Extract, and let it cool.

What kind of chocolate to use in chocolate dipped wafers?

Peppermint Extract: The peppermint extract is used in both the wafers and the chocolate coating, giving that minty flavor. Semi-sweet Chocolate: Use a semi-sweet bar of chocolate, or you could also use semi-sweet chocolate chips. The first thing to make in this chocolate dipped wafers recipe is mint chocolate wafers.

Mint Chocolate Wafers Recipe: How to Make It

The first thing to make in this chocolate dipped wafers recipe is mint chocolate wafers. To make the cookies, first, line a couple of baking sheets with parchment paper. Next, in a large bowl, whisk together the flour, cocoa powder, and salt. Set the bowl aside as you cream the butter and sugar together in the bowl of a stand mixer.

Prepare the Filling: Heat milk in a medium saucepan over medium-high until it just comes to a simmer. Stir in mint sprigs, and remove from heat. Cover and let steep 15 minutes. Remove and discard mint.

Instructions. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter, granulated sugar, and brown sugar; cream together until mixture appears light and fluffy. Add egg and milk; beat until thoroughly mixed.

Instructions. Combine butter and sugar in a large bowl (or the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined. Add egg and stir well. Stir in extracts. In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.

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Chocolate Mint Wafers Recipe

In a bain-marie, melt the cocoa butter and chocolate; add the mint extract and emulsify with an immersion blender. Keep warm. For the "After Eight" Stones: 1. Using a pastry bag, divide the Mousse between 16 molds. Push in one of the discs of Mint Marshmallow followed by a disc of the Devil’s Food Cake.

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

I have been wanting to come up with a completely home-baked, from scratch and all-natural chocolate wafers for years. It has been an outright obsession of mine, since Alex introduced me to the fabulousless that is Icebox Cake and I was disappointed to learn that the only way to make it was to buy some often-hard-to-find Nabisco chocolate wafers with their own set of disconcerting ingredients.

Make the chocolate wafers: Preheat oven to 350° and line 2 sheet pans with parchment paper. With a hand or stand mixer, cream together butter, sugars, salt, baking soda, powder, espresso, and vanilla on medium speed. Mix for about two minutes, just until combined.

Instructions. Chop chocolate up into 1 inch pieces and place in a microwave safe bowl. Place in microwave and microwave on high for 30 seconds at a time. Remove from microwave and stir. If chocolate is still solid and lumpy, return to microwave and heat for another 30 seconds. Stir.

Chocolate-Mint Wafers Recipe

Instructions Checklist. Step 1. Line baking sheets with parchment paper and set aside. Advertisement. Step 2. In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated.

chocolate wafer, mint, mint extract, fat free skim milk, unsweetened cocoa and 3 more Springtime Muddy Buddies Dessert Diaries of a Domestic Goddess mini marshmallows, m&m candy, powdered sugar, vanilla, Chex Cereal and 2 more

Explore Dawn Stockwell's board "Nabisco Chocolate Wafer Recipes", followed by 131 people on Pinterest. See more ideas about chocolate wafers, desserts, dessert recipes.

Chocolate Wafers were originally produced by the National Biscuit Company in 1924. This wafer was part of a tin of wafers that included Ginger and Sugar wafers, now both discontinued. The chocolate wafers are eaten as a cookie, used in various desserts including crushed and used to make a pie crust.

Once the wafers can be handled, dip top and sides in the chocolate and place on a rack. After all 12 are covered with chocolate, immediately sprinkle with the jimmies. Once the chocolate is almost set, remove from the rack to a parchment lined pan to set further, otherwise the wafers will stick to the rack. Store in a cool location before serving.

Chocolate Dipped Wafers {Thin Mint Copycat}

Sift the powdered sugar and almond flour together. Set aside. Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted.

By adding mint extract to the recipe, you can make awesome thin mint chocolate wafer cookies. We LOVE to drizzle these cookies with a rich coffee icing. Try this quick and easy coffee drizzle icing recipe. Enjoy these wafers on top of ice cream. Better yet, make mini ice cream cookie sandwich! These wafer cookies are a perfect garnish any dessert.

Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, aerating to mix with a fork. Add the butter to the bowl of a mixer and beat until fluffy and creamed. Add both sugars and the vanilla to the bowl and cream together on medium-high for about a minute. Turn the mixer to low and add the milk, stirring until combined nicely.

Place wafers from one box of chocolate wafers in bowl of food processor and pulse until finely crushed. Transfer to large bowl and stir in butter and sugar until moistened. Press mixture into bottom of 9- to 10-inch springform pan.

Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften. Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle.

Recipe 30: Chocolate Mint Wafers

Chop the chocolate into small pieces. Put the chocolate into a small microwave safe bowl. I like to use a 4 cup glass measuring cup because it is a good shape for dipping the cookies. Microwave on high for 60 seconds. Stir the chocolate and microwave again in 15 second bursts, stirring in between, just until most of the chocolate is melted.

Popcorn Panna Cotta, Milk Chocolate Gelee, Peanut Nib Streusel and Caramel Crunch. by Chef Donald Wressell. with Collection Etienne 31% Cacao Creme Francais, Collection Etienne Cocoa Nibs, Collection Etienne 38% Soleil d'Or.

A chocolate wafer icebox cake recipe is a classic and delicious dessert for any occasion. This no-bake cake recipe calls for homemade chocolate pudding, fresh whipped cream, semi-sweet chocolate morsels and crispy layers of chocolate wafers.

Beat until well combined. Fold in chocolate morsels. Using a 1 tbsp scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine). Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate.

Instructions. In a large bowl, beat cream cheese with a hand mixer until fluffy, about 2 minutes. Add butter and beat until well combined and fluffy. Beat in brown sugar and vanilla extract. Add powdered sugar and mix until well combined and fluffy. Fold in chocolate chips until well combined.

Mint Wafers Recipe

Mint Chocolate Chip Truffles are the perfect treat for mint chocolate lovers. They are easy to make and are super soft, creamy, and very delicious. You can make them for any occasion, but our favorite way to use them is for St. Patricks Day! We love how easy these are to make. They require a few simple ingredients and a white cake mix.

Chop Andes Mint Candy and set aside. Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate.

Place on a parchment-lined baking sheet and chill for 15 minutes in the freezer. While chilling, melt the vanilla candy melts in the microwave: Place in a microwave-safe bowl and heat in 1-minute increments, stirring in between each heating, until melted and smooth. Place a frozen Oreo ball on the tines of a fork.

Mint chocolate wafers. Preheat the oven to 325°F. In a medium bowl, whisk together the white rice flour, sweet rice flour, tapioca starch, oat flour, xanthan gum, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.