Homemade chocolate in wafer sheets
At home, when I want to make something sweet without much hassle, I take out the wafers and powdered milk. This homemade chocolate recipe with wafers is the kind of dessert I've made dozens of times. I love it because I don't need to bake and I can fill the tray quickly without watching the clock. Quick Info Total time: 30 minutes + cooling time (minimum 6 hours, ideally overnight) Servings: 20-25 pieces (depends on how you cut) Difficulty: easy Ingredients 1 package large wafers (5-6 sheets, usually 180-200 g/package) 600 g powdered milk (ideally a brand with fine granulation; I use Aristocrat) 200 g butter (at room temperature) 200 ml water 500 g sugar 30 g cocoa (dark, quality for intense flavor) optional: rum essence, vanilla essence, chopped nuts, coconut Preparation steps 1. Prepare all the ingredients at hand and line a large tray with baking paper or use a clean work surface for assembly. 2. Put the water and sugar in a thick-bottomed pot and stir. Bring to a boil, then let it boil for 3-4 minutes over medium heat until the sugar is completely dissolved. No thermometer is needed, but don’t let the syrup reduce too much – just enough to be liquid and clear. 3. Turn off the heat and add the cubed butter, stirring until it completely melts and incorporates. 4. Divide the powdered milk into two equal bowls (300 g in each). In one bowl, add the cocoa and mix well with a spoon to avoid lumps. If you want to add rum essence, add it here (1-2 teaspoons to taste). In the bowl with plain powdered milk, you can add vanilla essence (1 teaspoon). You can also add chopped nuts or coconut if using. 5. Divide the syrup with butter into two equal parts – it helps to use a measuring cup or weigh it. Pour each half over the powdered milk in the bowls, one at a time. Quickly mix with a spoon or spatula until you have a smooth paste, without lumps. The paste should be soft enough, but not liquid. If it thickens, you can work over a double boiler to bring it to the right consistency. 6. On the first layer of wafer, spread half of the cocoa cream with quick and even movements to prevent it from setting. Place another wafer on top, then half of the white cream. Continue alternating – cocoa cream, wafer, white cream, and finish with the sixth wafer on top. Press lightly after each layer to prevent them from separating. 7. If you want the dessert to be compact, place a wooden cutting board or a smaller tray over the last wafer and put a light weight on top (for example, a thick book or a pack of flour). Don’t overdo it, the wafers can break. 8. Let it cool in the pantry or refrigerator for at least 6 hours, preferably overnight. Once set, cut with a long, sharp knife, cleaning the blade between cuts for smooth edges. Why I make this recipe often It’s a sweet that doesn’t require an oven, it’s quick and practical. The filling remains creamy without running, and the wafers soften just right. It keeps well for a few days and doesn’t crumble when cut. I can easily adapt the flavors based on what I have in the cupboard. Tips and variations Tips Use fine powdered milk to avoid granulation. Don’t boil the syrup too much, otherwise, it becomes too thick and hard to spread. If you want a softer cream, reduce the amount of powdered milk by 20-30 g. Spread the cream while it’s warm, otherwise, it hardens and doesn’t spread evenly on the wafers. Substitutions Butter can be replaced with margarine, but the final taste won’t be as pleasant. Skimmed powdered milk can be used, but the texture will be less creamy. For a sweeter and more aromatic flavor, you can use half brown sugar. Variations You can add roasted nuts, peanuts, or coarsely chopped almonds to the cocoa cream. Shredded coconut or hydrated raisins work well in the white cream. You can alternate with just cocoa cream or just white cream if you want a simpler dessert. Serving ideas Cut into diamonds or small squares, they are great for holiday platters, school lunches, or guests. They can be glazed with melted chocolate, but it’s not necessary. For decoration, you can sprinkle powdered sugar, cocoa, or ground nuts on top. Frequently asked questions Can I use instant powdered milk? You can, but it will change the texture and taste. Classic (whole) powdered milk gives a denser and smoother cream. Do the wafers need to be moistened beforehand? No, it’s not necessary. The warm cream softens them enough in a few hours. What do I do if my cream thickens before I spread it? Place the bowl for a few minutes over a bowl of hot water (double boiler) and stir, it will soften again. Can I reduce the sugar? You can reduce it to 400 g, but the final texture will be less cohesive and the flavor less intense. What do I do if I only have small wafers? Use them, but portion the cream so you have enough layers. It may come out a bit taller or with fewer layers, but the taste is the same. Nutritional values (per piece, estimated at 24 pieces) Calories: ~230 kcal Fats: 8 g Carbohydrates: 35 g Proteins: 3.5 g Glucose and fat mainly come from powdered milk, sugar, and butter. There is no gluten in the cream, only in the wafers (check the label if you want a gluten-free version). Storage and reheating Keeps well for 4-5 days in the refrigerator, covered, or 2-3 days in a cool pantry. It doesn’t need reheating, served directly from the fridge. If the edges become dry, trim them before serving. Freezing is not recommended, as the texture changes.
Preparation
Boil water with sugar. Boil together for 3-4 minutes, then remove from heat. Divide the powdered milk into two equal parts. In one part, add cocoa and mix well. Prepare the wafers on a tray. Mix the syrup with diced butter, then divide it in two and add it to the white powdered milk and the cocoa one. Mix well until homogeneous. Spread half of the cocoa chocolate on the first wafer, place another wafer on top, then half of the white chocolate, another wafer, the remaining cocoa chocolate, another wafer, the white chocolate, and the last wafer. You need to work quite quickly before the chocolate cools down. It was not necessary to put any weight on the wafers because they stuck well, but I left them in a cool place until the next day for better cutting. Enjoy your meal! You can add rum essence to the dark chocolate and vanilla to the white for flavor. You can also add a little chopped nuts to the dark chocolate and coconut to the white if you like.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
