Ingredients Jump to Instructions ↓

  1. 2 1/4 c. flour

  2. 1/4 c. cornstarch

  3. 5 T. unsweetened cocoa powder

  4. 1 T. malted milk powder

  5. 1/2 teas. salt

  6. 1 c. granulated sugar

  7. 1/2 c. butter, softened

  8. 1/3 c. milk( any kind)

  9. 1 teas. vanilla extract -- Filling:

  10. 3 c. heavy cream

  11. 1 1/2 c. sifted powdered sugar

  12. 3/4 c. unsweetened cocoa powder Dash of salt -- Chocolate Coating:

  13. 10 oz. pkg. semisweet chocolate chips

  14. 1/2 c. butter, softened In a microwave safe bowl, combine chocolate and butter. Melt on hi power ,stirring every

  15. 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating

Instructions Jump to Ingredients ↑

  1. Wafer Cookie: In a small bowl, whisk the first 5 ingredients; set aside.In a large mixer bowl, cream the butter and sugar. With the mixer on low speed, add in the milk and the vanilla. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into 2 logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Heat oven to 375^. Slice dough into rounds 1/4 inch thick only.(original cookies are rectangular in shape).If cookies are too thick, they will not be as crisp- and place on a parchment lined baking sheet. Cookies will not spread very much,so you can put them quite close together.Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before filling and dipping. -- Chocolate Mousse Filling: In a chilled bowl blend ingredients, then whip until mixture holds a peak.Using 2 cookies spread 1 to 2 teas. filling on the flat side of 1 cookie and place another cookie ,flat side down on top of filling,press down slightly,to even out.Using finger or back of spoon smooth filling that squished out.Set aside on flat tray.Continue with remaining cookies and filling. Place cookies in refrigerator to chill.When all cookie are filled ans chilled. Dip each cold cookie quickly in melted chocolate,turning with a fork to coat, then transfer to a piece of parchment paper then refrigerate to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into. Keep stored in refrigerator.


Send feedback