Recipe courtesy pastry chef Kristen Egan of the Wequassett Resort and Golf Club in Chatham, MA.
- ¼ cup flour
- ¼ teaspoon baking soda
- pinch of salt
- ¼ cup butter
- 1/3 cup quality dark chocolate, chopped
- 2 tablespoons sugar
- ¼ cup Karo light corn syrup
- 1 egg white
- chocolate cream
- milk chocolate ice cream
- To make chocolate wafers, preheat oven to 325°. You will need two half-sheet pans, which measure 12x17 inches each.
- Place butter and chocolate in a metal bowl. Bring a saucepan of water to a boil. Turn heat off and place bowl over hot water to slowly melt the butter and chocolate. One at a time, whisk in corn syrup, sugar and egg. To the mixture add flour, baking soda and salt. Whisk until smooth.
- Divide batter in half. You will have half of the batter per baking sheet. Roll each half between two pieces of parchment paper the same size as the baking sheet. Refrigerate batter for about one hour. The rolled dough can be stacked on each other. Remove top layer of parchment paper and bake on baking sheet for 10 minutes. Quickly, cut batter with a 3 inch round cookie cutter. (Do not remove wafers from baking sheet.) Return to oven and bake for 2-3 minutes more. Cool. Gently remove wafers from parchment paper and store in airtight container. Crumble the remaining wafer scraps to be used later.
- To Assemble, on a plate layer wafer, cream, wafer, cream, wafer, a scoop of the ice cream and sprinkle with crumbled wafer scraps.