Rolled wafers, chocolate and raspberry ganache

4 Servings

Difficulty:

Indulge in these delicious rolled wafers filled with a luscious chocolate ganache and fresh raspberries! Both crispy and decadent, they are perfect for a refined dessert or a sweet break. A recipe that combines crunch, chocolatey smoothness, and fruity freshness for the ultimate taste sensation.

Ingredients

For the batter:

500 g of Lagrange recipe wafer batter
250 g of dark chocolate
250 g of liquid cream
100 g of whipped cream
125 g of raspberries
2 bananas
100 ml of liquid cream

Preparation

Prepare the ganache, preferably the day before:

1. In a saucepan, gently heat the liquid cream. Add the dark chocolate in pieces and mix until you obtain a smooth texture. Transfer to a bowl, cover with plastic wrap touching the surface, and let it rest overnight in the refrigerator.

Cooking the wafers:

2. Preheat your Lagrange waffle maker with the wafer plates. Once hot, place a tablespoon of batter on each rectangle of the plate and cook for 2 minutes.

Shaping the wafers:

3. As soon as you remove them from the waffle maker, immediately roll the wafers around a metal tube. Let them dry for a few seconds before removing the tube. Repeat the process until all the batter is used.

Prepare the filling:

4. Remove the ganache from the refrigerator. Add the whipped cream and raspberries. Mix gently using a mixer or whisk.

For plating:

5. Fill a piping bag with the ganache and pipe it into the rolled wafers. Blend the bananas with the liquid cream. Dip the wafers in this cream before enjoying.

Yum!