These artisanal chocolate wafers are baked to perfection and layered with a luscious chocolate mousse, then glazed with a rich chocolate syrup. Ideal for refined dessert presentations or indulgent moments of pleasure.
Start with the wafers: sift flours and combine with salt and sugar. Whisk yolks with oil and milk, then incorporate into the dry mix. Let rest for 30 minutes. Fold in whipped egg whites and spread over a silicon mat on a baking tray. Bake at 275°F for 15–20 minutes. Cool completely.
For the mousse: melt chocolate, then mix in eggs and sugar. Whip the cream and gently fold into the chocolate. Chill the mousse in a pastry bag with a star tip for 30 minutes.
Cut the baked wafers into rectangles. Pipe mousse between layers to assemble and chill.
For the glaze: warm the water, then whisk in sugar and cocoa powder. Simmer gently until syrupy. Pour over the wafers when serving and decorate with sauces or fruits.
Ceretto Santo Stefano Moscato d'Asti
A lightly sparkling, sweet Moscato with floral notes that complement the deep cocoa richness of this dessert.
