- 12
- 10 mins
- 10 mins
Ingredients
- Chocolate-Pistachio-Wafer Wedge Recipe
- 12 ounces semisweet chocolate, finely chopped
- 4 ounces dark chocolate, finely chopped
- 3/4 cup heavy cream
- 3 (1 inch wide) strips of orange peel
- 1 tablespoon orange liqueur (optional)
- 1/4 pound Moravian wafer cookies, chocolate wafers, shortbread biscuits, or your favorite thin cookie, broken in half
- 1/2 cup roasted shelled pistachios, coarsely chopped
- Cocoa, for serving (optional)
Preparation
Step 1
Prepare an 8-inch springform pan (or loaf pan or square cake pan) by coating with cooking spray or butter, then, if you have it, line the bottom with parchment paper (if you don’t have parchment paper, go ahead and skip it but know it may be a tad harder to remove the wedge from the pan). Coat the paper with cooking spray or butter.
Place chocolate in a small bowl and set aside. Combine cream, orange peel, and liqueur, if using, in a small saucepan and bring to a simmer over medium-high heat (make sure it doesn’t boil). Pour cream over the chocolate and let it sit until the chocolate starts melting (about 2 to 3 minutes).
Discard the orange peel and gently stir the chocolate until evenly melted and smooth. Add the cookies or biscuits and stir until coated. Pour mixture into the prepared pan and spread it evenly. Top with pistachios then let set up in the refrigerator until firm, at least 2 hours.
To serve, let sit for a few minutes at room temperature so it’s easier to slice. remove from pan then slice into 12 wedges (or slices if in a loaf pan) and serve as is or with a dusting of cocoa. (Can be made up to 2 days ahead. Store covered in the refrigerator until ready to serve.)