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Chocolate Ganache Wafers
Chocolate Ganache Wafers

Before you jump to Chocolate Ganache Wafers recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

We all know that having healthy meals can help us really feel better in our bodies. We are likely to feel way less gross after we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. A salad tends to make us feel better than a piece of pizza (physically anyway). This is often a problem, nevertheless, in terms of eating between snacks. Finding snacks that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that can be used when you need an instant pick me up.

Certain foods made from whole grains are fantastic for a fast snack. Starting your morning with a piece of whole grain bread toasted can give you that added boost you need to get going. When you require a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain snacks is always better than eating the highly processed grains we commonly come across in our grocery stores.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit 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 cook it.

The ingredients needed to prepare Chocolate Ganache Wafers:
  1. Use For the Cookie
  2. You need 1/2 cup whole blanched almonds
  3. Take 1 tablespoon granulated sugar, plus more for rolling
  4. Get 1 1/2 cups unbleached all purpose flour
  5. Get 1/3 cup cocoa powder
  6. You need 1/4 teaspoon baking soda
  7. Provide 1 teaspoon kosher salt
  8. Prepare 1 tbsp instant espresso
  9. Get 1 cup (2 sticks/8 ounces) salted butter, softened
  10. Take 1 cup confectioners sugar
  11. Provide 2 teaspoons pure vanilla extract
  12. Get 1 tbsp peanut butter
  13. Get 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. You need 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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