These bite-sized dark chocolate cookie sandwiches are a harmonious accompaniment to cream black tea. Although, one could very well argue that cream black is a great accompaniment to nearly everything and is a wonderful daily tea, both hot or iced.
I love taking a snack break during craft sessions and the sweet treats were a great reward in between journaling sessions.
DARK CHOCOLATE COOKE SANDWICH RECIPE
tips and tricks:
It's pretty self explanatory and I always encourage customizations. Make it however you'd like it. I prefer 70% plus dark chocolate. I've tried both microwaving the chocolate to melt it, popped it in the oven for a few minuets at 375 Farenheit and held it over boiling water on the stove. I'm sure there are even more methods, whatever works best for you. I recommend placing some on a plate. Place the chocolate in the middle of the plate to create a pool once it's melted.
Quick tip for getting the chocolate on the Nilla Wafer. Drag the waifer on the plate with the pool of melted chocolate from the outside of the pool in and drop the wafer in the middle, maximixing the amount of chocolate by doing so. I usually make about seven to nine at a time for myself. Depending on how bad I have the munchies, I'll eat half or all of them at once.
Place in the refridgerator for 15-20 minutes or until the chocolate is completely firm. It can be served as a side to ice cream or cake or alone with tea. I absolutely loved it with cream black tea. Dare I say it's what fueling me currently as I type.
A deliciuosly decadent, yet simply dessert and a must try. Post some pics of your version of this treat and how you like to enjoy them!
Throw me a follow on IG and tag your pics #vipervox with your versions of the sweet treat!
No comments:
Post a Comment