Homemade chocolate wafers with sprinkles
For more tempting homemade desserts, try the delicate homemade chocolate biscotti, the crispy homemade Dutch caramel waffles, and the rich Garnacha cake with waffle crust for a sweet finish.
Ingredients · Servings 12
- waffle crusts - 6 pcs.
- liquid chocolate or chocolate cream - 250 g
- roasted hazelnuts or peanuts - 80 g
- dark chocolate - 250 g
- milk chocolate - 100 g
- butter - 30 g
- oil - 1 tbsp.
Method · 35 min
- First, prepare all the ingredients for the homemade chocolate wafers. Chop the nuts finely or crush them, but not into powder, to keep a nice crunch in the sprinkles. Set aside some for the final decoration, and the rest can be used on the sides of the wafers.
- Place the first wafer crust on a flat board. Spread a thin, even layer of chocolate cream, without overdoing it, so that the crusts do not soften too much. Place the next crust on top and press lightly with your hands. Continue alternating until you have a tight waffle block. The top should be a wafer crust.
- The finished block is covered with baking paper and pressed with a light weight for about 20 minutes. This way the layers stick together well and when cutting the homemade waffles retain their correct shape. Then they are cut into oblong rectangular pieces with a sharp knife.
- For the chocolate glaze, break both types of chocolate into a dry bowl. Add the butter and oil. Place the bowl over a pan of gently simmering water, without the bottom touching the water.
- Melt the chocolate in a water bath for 4-5 minutes, stirring until smooth and shiny. Do not overheat, as it may become thick and opaque.
- Dip each wafer in the melted chocolate or drizzle it over a wire rack. Allow the excess glaze to drain briefly. While the chocolate is still soft, sprinkle the crushed nuts on top and sides to ensure they adhere well.
- Arrange the chocolate wafers with sprinkles on a baking sheet and refrigerate for 45-60 minutes until the glaze is completely set. Readiness is easy to check - the chocolate should be hard to the touch and not leave marks on your fingers.
- They are served chilled, cut into equal bars. They go well with coffee, tea, or a glass of cold milk.
- To store, place them in a box with a lid and keep in the refrigerator for up to 5 days, with baking paper between the rows.
