Chocolate Wafers With Ginger, Fennel And Sea Salt

By Dessert's On Me
November 5, 2011
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Dessert's On Me

Makes: 16

  • 1 1/2 teaspoons fennel seeds
  • 1/4 teaspoon granulated sugar
  • 7 ounces bittersweet chocolate, chopped
  • 16 wafer-thin crispbreads
  • 2 tablespoons minced ginger
  • sea salt
  1. Line baking sheet with parchment paper. In a skillet, toast fennel seeds over moderate heat until fragrant. Add sugar and cook until melted and covers seeds. Scrape candied fennel seeds onto a plate and cool.
  2. Put chocolate in a microwave-safe bowl and microwave in 30-second intervals until almost melted.
  3. Working very quickly, dip wafers in chocolate and transfer to baking sheet. Sprinkle with fennel seeds, ginger and sea salt. Refrigerate until set, about 5 minutes, then serve.

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