Crisp, thin wafers baked until snappy, layered with a luscious chocolate mousse and finished with a simple cocoa glaze. Perfect for elegant plated desserts—clean lines, deep cocoa, and a light crunch.
Base recipe = 1 batch.
Ingredients
- Wafers
- 750 g high-gluten flour
- 250 g all-purpose flour
- 15 g salt
- 30 g sugar
- 1250 g milk
- 125 g egg yolks
- 125 g oil
- 250 g egg whites, whipped
- Chocolate Mousse
- 500 g semi-sweet chocolate
- 125 g sugar
- 75 g heavy cream
- 50 g eggs
- Cocoa Glaze
- 100 g water
- 50 g sugar
- 25 g cocoa powder
Tip: Rest the wafer batter 30 minutes for smoother wafers, then fold whites gently for maximum lightness.
Instructions
- Wafer batter: Sift and combine flours, salt, and sugar. Whisk milk, egg yolks, and oil together; add to dry ingredients and mix until smooth. Rest 30 minutes.
- Fold whites: Whip egg whites to soft-medium peaks and fold into the batter carefully.
- Bake wafers: Spread very thin on silicone mats (or use a wafer iron). Bake at 275°F (135°C) until dry and crisp, about 15–20 minutes depending on thickness. Cool completely.
- Mousse: Melt chocolate. Mix in sugar and eggs as directed until smooth; whip cream to soft peaks and fold in gently. Chill 30 minutes (piping bag optional).
- Assemble: Cut wafers into neat rectangles. Pipe mousse between layers; chill to set.
- Glaze: Warm water and sugar; whisk in cocoa. Simmer briefly until glossy and syrupy. Spoon/drizzle warm glaze over plated wafers just before serving.