![]() Pop the tray back into the fridge for another 10 minutes for the chocolate to set. Pour a little chocolate over (about 1 Tbsp) the vanilla wafer and use the offset spatula to evenly coat the entire surface and sides of the bar ( Step 4 below). Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up. Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes. Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out ( Step 3 below). Place the tray into the fridge for 5-10 minutes, until the buttercream is set.Īdd the chopped dark chocolate to a microwave-safe bowl and heat in 20-second increments, stirring in between until chocolate is shiny and completely melted. Place another vanilla wafer on top and repeat with the remainder ( Step 2 below). Take about 1 teaspoon of coffee buttercream and spread it evenly with an offset spatula on the vanilla wafer ( Step 1 below). If the buttercream is too warm, place it into the fridge for a few minutes to firm up. In a small bowl, add the butter and cream with a fork, until softened and smooth.Īdd in the powdered sugar, vanilla extract, espresso powder and mix until combined. ![]() Take out 10 thin vanilla wafers and set aside on a baking tray lined with parchment paper. ![]()
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