Fudgy Bourbon Balls
Amanda is a co-founder of Food52.
Chocolate graham crackers is a great idea. Oreo tops and bottoms, yes, but not sure how you'd get the filling off the cookies without licking them!
AntoniaJames is a trusted source on Bread/Baking.
I use the chocolate cat cookies from Trader Joe's. They're kind of hard and make a lot of noise in the food processor, but they taste rich and chocolate-y and produce a really nice bourbon ball. I imagine the bourbon balls are not as soft and wet as if you were to use a chocolate graham, so the texture may be a bit less like real fudge, but everyone who's tasted mine has raved about them. ;o).
The chocolate wafers are not usually in the cookie aisle of my supermarket - they are with the ice cream cones and related ice-cream accessories. Not sure of the logic, but for many years I used chocolate grahams or oreos until I happened to see the wafers.
Tarragon, I suspect the chocolate cookies are in that section of some grocery stores because for generations, the primary use of chocolate wafers was to make ice cream cakes . . . . you line a small metal loaf pan with them, then layer softened ice cream or freshly whipped cream with more of the chocolate wafers. Then you freeze it. ;o)
Yes, AJ, I agree, that is exactly why they are there - they were called refrigerator cakes, right? But I remember eating them (or cookies like them) as cookies when I was growing up! What is the word coming to?!?
A refrigerator cake is made with whipped cream, not ice cream. Famous wafers are generally somewhere in the store, but often have a picture of a refrigerator cake on the package rather than the actual cookie (go figure). I imagine any dry chocolate cookie would be a fine substitute, Newman's Own makes chocolate alphabet cookies that would work.
I had the same problem finding chocolate wafers when I needed them to make cheesecake crusts for a wedding I catered. Chocolate graham crackers worked great and were really inexpensive.
Last year I bought a bag of Oreo crumbs to make these instead of wafers, as I didn't have a food processor. It worked really well, and I picked up another bag today to make more for this year.
Please enter a valid email address.
Well played. You deserve a cookie.
Soy sauce-soaked and ready to go in everything from tacos to noodle bowls
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
Get Your Home Beautiful
The Goldilocks of Gratins
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)