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| Chocolate Wafer & Whipped Cream Sandwiches |
This evening, our family has been invited to dinner at our friends' house. I get to bring dessert, so I decided to make some simple Almond Flour Chocolate Chip Cookies. Well, my husband really does NOT like almond flour chocolate chip cookies. I was vaguely aware of this when I made them, but I love them so much that I figured he would taste one again and realize how fantastic they really are. So much for that. He didn't like them.
Soooo...I decided to take along another offering for dessert: Chocolate Wafer and Whipped Cream Sandwiches, because they too are super delicious and I never did use the Nabisco Famous Chocolate Wafers I bought over the holidays.
I have made a version of these before with mascarpone frosting instead of plain whipped cream. These are "the original," the way how a parent at my school makes them, except I don't know if she/he used stabilized whipped cream like I am. I'm hoping the stabilization of the whipped cream doesn't mess it up. Now I'm second guessing my choice, but it's too late now. I'm also hoping that in three hours the wafers will be soft because that's how they're supposed to be when you eat them. They end up tasting like soft, delicate little ice cream sandwiches. I'll be sure to update the post when I know these details.
*Update: The stabilized whipped cream worked great, but I don't really think it's necessary to use in this recipe. Just regular whipped cream would be fine. They were in the fridge about 5 hours before we ate them, and the wafers were plenty soft. So, so good. Now I need to check the local grocery stores to see if they still have some of these left after the holidays.
Chocolate Wafer and Whipped Cream Sandwiches
Ingredients:
- 1 box Nabisco Famous Chocolate Wafers
- 1 cup heavy cream (or sub one batch of stabilized whipped cream for the cream and sugar)
- 2 tablespoons powdered sugar
Directions:
Whip the heavy cream with the powdered sugar until relatively firm peaks form. Scoop whipped cream into a piping bag fitted with a large star or round tip--or you can just use a gallon sized zip-top bag and then snip off about a half inch of one corner.
On a cookie sheet (that you can line with wax paper, if desired), lay out 12 of the wafers (you might be able to get more than 12 finished sandwiches, but sometimes the wafers break).
Pipe a layer of whipped cream, about 3/8 of an inch thick, onto each wafer. Top with another wafer. Pipe another layer of whipped cream onto wafer #2 and top with a third wafer. If you want to, you can pipe on a little topper, but it's not necessary.
Cover and refrigerate for at least 4 hours before serving so the wafers have time to soften.
Keep refrigerated until ready to serve, and cover and refrigerate leftovers.
Makes 12-15 sandwiches.
