Saturday, July 3, 2010

Chocolate Wafer Love

Today is National Chocolate Wafer Day!

What's that? Oh. Yeah...I know it's past 10pm and therefore a lot of good this recipe does you now if you were wanting to celebrate National Chocolate Wafer Day but-

What's that? Normal people don't celebrate holidays like Chocolate Wafer Day?


Sorry. I'll calm down now. I just really don't understand why people wouldn't want to celebrate the genius that is the Nabisco Chocolate Wafer. If you're not already convinced of its merits, perhaps a five-stanza haiku will help my case:

Chocolate wafer:
perfect for parties with a
theme of black and white.

Cream plus six hours
in the refrigerator
equals dreams come true.

In addition, they
are so fragile that at least
some always break which

means you must eat them
because otherwise they'll be
wasted. The horror.

The special bonus
is the retro packaging.
Feels like Nana's here.

Our family has been making the traditional black and white refrigerator cake recipe that's on the wafer box for as long as I can remember. It's so easy and simple, but tastes so good without being too sweet, and the presentation is really impressive. It's probably mine and Becky's favorite dessert.

Today though, we wanted to change things up; these mini icebox cakes are the result.

If you can't tell from the design, we heart chocolate wafers.

So our apologies that this post is so late - just consider yourself well prepared for next year's celebration. Or, if you want to celebrate a little late, we won't tell!

Chocolate Wafer Love Mini Icebox Cakes
inspired by this recipe
Makes approximately 10 mini cakes

1 box Nabisco chocolate wafers*
2 cups heavy whipping cream
2 1/2 cups mini marshmallows
1/4 cup milk chocolate or semi sweet chocolate chips
muffin cup liners
Heart shaped or other small cookie cutters
offset spatula

1. Place 12 or so cookies on a cutting board or plate and cover with a quite-damp, but not dripping wet, paper towel. Put in refrigerator for 30 minutes or until slightly soft. Line 10 muffin cups with paper liners. Place a bowl for whipping the cream in the refrigerator to chill.

2. Mix 1/2 cup cream and marshmallows in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.

3. Remove softened cookies from refrigerator. Working on a cutting board or other flat surface, gently use small cookie cutter to cut out shapes from cookies.** Discard or eat scraps. Place one cutout cookie in the bottom of each muffin cup.

4. Pour remaining 1 1/2 cups cream into your chilled bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream.

5. Spoons tablespoonfuls of whipped cream into muffin tins, cover with chocolate wafers and press down to spread out cream. Repeat two more times (should use cutout shape plus three whole wafers per muffin cup). Finish layering with a layer of whipped cream, smoothing the that last layer flat with an offset spatula.

6. Cover muffin tin with plastic wrap and place in freezer for at least six hours or overnight.

7. When ready to serve, remove muffin tin from freezer. With the help of an offset spatula or knife, gently remove cakes from tin. Carefully peel off muffin liners and invert onto serving plates.

* We suggest having a second box of wafers on hand; because they are so fragile, many cookies in the box are usually already broken.
** I had some success cutting out the shapes without softening the cookies first, but seemed to have more success with the softened cookies. Feel free to experiment.

1 comment:

  1. Oh I remember the original refrigerator cake. I didn't realize that they still made these cookies. chocolate, whipped cream, all good