We’ve given you some savory dishes so far this season, and we’ve certainly spiced it up, but Chef Chad knows how to be sweet as well.
Perfect for you Tailgate or upcoming holiday event, Mimi’s Chocolate Wafer Stacks are an easy go-to dessert that takes minimal ingredients but brings maximum smiles.
What We Need for the Process:
1 pack Nabisco chocolate wafers
1 quart heavy cream
5 Tsp Real Vanilla
3 T Confectioner’s sugar
1 T granulated sugar
2 C of Blackberries
1 C of Raspberries
Red Wine…we went with Rioja…remember rule of thumb. Never cook with a wine you wouldn’t drink.
What We’re Doing with It:
Not many moves to this one, but there will be effort!
Toss 1 cup of blackberries in granulated sugar to macerate them. Mix, chill, and hold.
Reduce your red wine of choice with other cup of blackberries and cup of raspberries. Cool and puree. Pass through fine mesh sieve. Put in squeeze bottle and chill.
Whisk cream, vanilla, and confectioner’s sugar till it thickens by double. This is going to be a process that can take a little bit of time and elbow grease, so be prepared to alternate hands and to change up motions. The idea is to keep the whisk moving. Remember: Frisky Whisky!
Layer cream between five wafers. Then cover the stacks and refrigerate for ideally 12 hours.
Pull wafer stacks and pipe atop whipped cream. Add macerated blackberries . Squeeze wine/berry redux atop of those, and then add a little spring of mint!
Chill for five minutes and serve!
