Chocolate Stacks
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
53
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly
2
As the whipping cream comes up to the hard peak stage, add the whiskey slowly
3
(Sample to insure taste
4
) In a food processor, grind 3/4 of the slivered almonds into a fine powder
5
Place in a bowl and set aside
6
(Reserve 1/4 as decoration during final assembly
7
) Assembly: Begin by placing one wafer on your tray
8
Paint the top of it with a thin layer of Hershey's sauce
9
Next add a teaspoon of the ground almonds and spread it evenly
10
Then add a teaspoon of the whipping cream mixture
11
Repeat this until you have 6 layers and top it with a dollop of whipping cream
12
Add a cherry to the top of each stack and a few whole slivered almonds
13
Then garnish lightly with the Decor Nonpariels
14
Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight
15
Note: The whipping cream will soften the wafers
16
You will need to serve and eat these stacks within the next two or three days
17
After that the cream starts to harden and they don't taste a good
18
ENJOY! This recipe will yield two trays of 24 stacks
19
Two per person will serve 12
20
You will need two aluminum roasting pans to hold the completed dessert