Raspberry Mousse Cookie Napoleons

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Discussion Overview

The thread centers around the challenges participants face in finding chocolate wafer cookies for a Raspberry Mousse Cookie Napoleon recipe. Participants share their experiences and suggestions regarding where to locate these cookies and discuss possible substitutes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions their husband could not find the chocolate wafer cookies at two different stores.
  • Another participant shares their experience of finding the cookies near ice cream toppings at a local grocery store.
  • Several users note that the cookies are often located outside the cookie aisle, specifically near ice cream cones or graham cracker crusts.
  • One participant expresses frustration about not being able to find the cookies in their area and resorted to making a trifle instead.
  • Another participant discusses the possibility of making a homemade version of the cookies, mentioning specific baking ingredients needed.
  • Some participants suggest using alternative cookies, such as Oreo Thin Crisps, as substitutes, while others express doubts about their suitability.
  • One participant describes improvising with various cookies and a Cool Whip mixture when the original cookies were unavailable, resulting in a successful outcome.

Areas of Agreement / Disagreement

Views differ on the availability of chocolate wafer cookies, with some participants successfully finding them while others continue to struggle. There is no clear consensus on the best substitute for the cookies.

Contextual Notes

Participants are sharing personal experiences and suggestions based on their local grocery store availability and individual cooking experiences.

Who May Find This Useful

Consultants looking for insights on sourcing ingredients for recipes or those interested in alternative approaches to baking may find this discussion relevant.

Stampaholic1961
Stampaholic1961
Gold Member
Messages
656
My hubby is at the store right now & can't find the chocolate wafer cookies for this recipe. Does anyone know where we might find them? Are they somewhere other than the cookie aisle?
 
Check with the ice cream toppings.
 
i just found them by the ice cream toppings. yellow box, famous nabisco choc wafers! $4.39 at safeway, local large grocer. specialty places didn't carry them. good luck!
 
i posted in the shout box
 
The choc "vanilla wafers" aren't what HO shows in the picture I've been unable to find those real thin ones
 
  • Thread starter
  • #6
Thanks for all the advice. Unfortunately he couldn't find them at 2 different stores. Hopefully I will feel enough better to go to another store tomorrow. Hopefully they will have them!! Thanks again!!
 
I am in NE Pa and never did find them I ended up making a trifle using brownie instead, very yummy, but annoying that us hicks up here don't have wafer cookies............
 
They have to be the thin ones to work, NOT IN COOKIE AISLE! Near ice cream cones, ice cream toppings. Come in a long rectangular box....
 
I wonder if we can make something like this??!! Any bakers that know.... where is stephanie peterson.... she'd know!
Anyone else.... know if this would be easy to make?!
 
I cannot find them in my area! Someone posted you can find them on Amazon but it's 12 boxes!
 
MissChef said:
I wonder if we can make something like this??!! Any bakers that know.... where is stephanie peterson.... she'd know!
Anyone else.... know if this would be easy to make?!
Click to expand...


I think the only way to get something this thin and crunchy w/o breaking would be to used some special baking ingredients - like bakers ammonia...but the only way I know to get that is through mail order.
 
Taken from elsewhere:CHOCOLATE WAFERSWonderful thin, crisp, plain cookies, the dough is rolled out and cut with a cookie cutter. The recipe can easily be doubled if you wish.2 ounces (2 squares) unsweetened chocolate
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat and set aside to cool slightly.Sift together the flour, baking powder, baking soda, and salt and set aside.In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix well. Add the melted chocolate and beat until incorporated. Then add the light cream or milk and the egg and beat to mix well. On low spead add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.Place the dough on a piece of wax paper, fold the sides of the paper over the dough and press down on the paper to flatten the dough to a scant 1-inch thickness, wrap in the paper and refrigerate for 20 to 30 minutes --no longer or the dough will crack when you roll it out. (However, if you do refrigerate it for longer -- even overnight -- let it stand at room temperature for about an hour before rolling it out.)Adjust two racks to divide oven into thirds and preheat oven to 400 degrees. Line cookie sheets with aluminum foil.Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.) With a floured rolling pin -- which should be refloured frequently to avoid sticking -- roll the dough out until it is only 1/8-inch thick (thin).I use a round cookie cutter that is 2 3/4 inches in diameter -- use any size you like, and cut the cookies as close to each other as possible.Place the cookies 1/2 inch apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula -- handle them carefully in order to keep them perfectly round and flat.)Leftover pieces of the dough should be pressed together and rerolled.Bake two sheets at a time for 7 to 8 minutes, reversing the sheets top to bottom and front to back once to insure even taking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)With a wide metal spatula, transfer the cookies to racks to cool. Store airtight. Makes 36 2 3/4 inch cookies.Enjoy!
Marg
 
  • Thread starter
  • #14
I'm waiting to hear back from my host to see if she has been able to find them. If not, I guess I will have to try the recipe that Janet posted! I'm not looking forward to that at all! I've been sick ever since Thanksgiving & it sounds like too much work for my current energy level. I appreciate all the help from everyone!!
 
Every super market in NYC has them in the cookie section....HTH
 
do uthink this recipe would work with ginger snaps??
 
I doubt it, they would be too tart!
 
  • Thread starter
  • #18
Ginger428 said:
Every super market in NYC has them in the cookie section....HTH
Click to expand...

I wonder if my hubby would go there & get some?! Probably not since we are in Indiana! :D
 
My grocery store also has them near the graham cracker crusts in the baking aisle.
 
AnnieBee said:
My grocery store also has them near the graham cracker crusts in the baking aisle.
Click to expand...

Ooh! Good idea!
 
found them tonight at walmart next to the bag of pretzels I was picking up
i asked the employee where they were normally located and she said the cookie aisle she scanned them & that was the last box and they weren't any in transitthey were $3.24
 
  • Thread starter
  • #22
Hubby looked at a couple more places today & didn't find any. He came home with Oreo Thin Crisps. They are in 100 calorie packs. They are so tiny that only one raspberry will fit on top. Both my hubby & daughter thought they were great! I didn't try them because I don't like raspberries!! They look really cute though!!
 
Stampaholic1961 said:
I wonder if my hubby would go there & get some?! Probably not since we are in Indiana! :D
Click to expand...

You're making me feel SO guilty, I have a box in mu cupboard, was thinking about trying that recipe....
 
  • Thread starter
  • #24
Ginger428 said:
You're making me feel SO guilty, I have a box in mu cupboard, was thinking about trying that recipe....
Click to expand...
You don't need to feel guilty on my behalf! Hubby finally found a substitute that works. I think it's the easiest recipe I have ever made! Very cute looking!
 
Oh Kewl!! What did he get? ;)
 
  • Thread starter
  • #26
Oreo Thin Krisps. They are super tiny...only one raspberry will fit on it....not the 3 that the picture shows. I actually think the tiny ones would be easier to eat than the big ones! But since I don't eat raspberries I can't say for sure!!
 
Stampaholic1961 said:
Oreo Thin Krisps. They are super tiny...only one raspberry will fit on it....not the 3 that the picture shows. I actually think the tiny ones would be easier to eat than the big ones! But since I don't eat raspberries I can't say for sure!!
Click to expand...

I'm not a big Raspberry fan myself (unless they are seedless) :)
 
  • Thread starter
  • #28
I just got home from my show. The host couldn't find the cookies either so she bought 4 or 5 different kinds of cookies to see if any of them would work. She also bought "light" Cool Whip" which made the mixture very thin. So we completely improvised! I laid out a variety of cookies & put the Cool Whip mixture on top. They added raspberries if they wanted them. The mixture was too thin to add a second layer. They all absolutely loved them & the fact that I could take the recipe & improvise to suit the ingredients we had! So, they didn't look anything like the original recipe but everyone loved them anyway!!!
 
Stampaholic1961 said:
I just got home from my show. The host couldn't find the cookies either so she bought 4 or 5 different kinds of cookies to see if any of them would work. She also bought "light" Cool Whip" which made the mixture very thin. So we completely improvised! I laid out a variety of cookies & put the Cool Whip mixture on top. They added raspberries if they wanted them. The mixture was too thin to add a second layer. They all absolutely loved them & the fact that I could take the recipe & improvise to suit the ingredients we had! So, they didn't look anything like the original recipe but everyone loved them anyway!!!
Click to expand...

That's great Bev! Great job turning it into something good!
 
janetupnorth said:
Taken from elsewhere:

CHOCOLATE WAFERS

Wonderful thin, crisp, plain cookies, the dough is rolled out and cut with a cookie cutter. The recipe can easily be doubled if you wish.

2 ounces (2 squares) unsweetened chocolate
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)

Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat and set aside to cool slightly.

Sift together the flour, baking powder, baking soda, and salt and set aside.

In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix well. Add the melted chocolate and beat until incorporated. Then add the light cream or milk and the egg and beat to mix well. On low spead add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.

Place the dough on a piece of wax paper, fold the sides of the paper over the dough and press down on the paper to flatten the dough to a scant 1-inch thickness, wrap in the paper and refrigerate for 20 to 30 minutes --no longer or the dough will crack when you roll it out. (However, if you do refrigerate it for longer -- even overnight -- let it stand at room temperature for about an hour before rolling it out.)

Adjust two racks to divide oven into thirds and preheat oven to 400 degrees. Line cookie sheets with aluminum foil.

Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.) With a floured rolling pin -- which should be refloured frequently to avoid sticking -- roll the dough out until it is only 1/8-inch thick (thin).

I use a round cookie cutter that is 2 3/4 inches in diameter -- use any size you like, and cut the cookies as close to each other as possible.

Place the cookies 1/2 inch apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula -- handle them carefully in order to keep them perfectly round and flat.)

Leftover pieces of the dough should be pressed together and rerolled.

Bake two sheets at a time for 7 to 8 minutes, reversing the sheets top to bottom and front to back once to insure even taking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)

With a wide metal spatula, transfer the cookies to racks to cool. Store airtight. Makes 36 2 3/4 inch cookies.

Enjoy!
Marg
Click to expand...

Thanks Janet! This is the first time I've checked in this thread in a few days! Thanks for posting this!
 

Frequently Asked Questions

What are Raspberry Mousse Cookie Napoleons?

Raspberry Mousse Cookie Napoleons are a delightful dessert made with layers of crispy cookies, light and airy raspberry mousse, and fresh raspberries. They are a perfect combination of textures and flavors, making them an elegant treat for any occasion.

How do I make the raspberry mousse for the Napoleons?

To make the raspberry mousse, you typically blend fresh or frozen raspberries with whipped cream and a sweetener, such as powdered sugar. You can also add gelatin to help the mousse set properly. Once combined, chill the mixture before assembling the Napoleons.

Can I use store-bought cookies for the Napoleons?

Yes, you can use store-bought cookies to save time. Look for cookies that are sturdy enough to hold the mousse without becoming soggy. Shortbread or butter cookies work well for this dessert.

How do I assemble Raspberry Mousse Cookie Napoleons?

To assemble the Napoleons, start by placing a cookie on the bottom, spreading a layer of raspberry mousse on top, and then adding another cookie. Repeat the layers until you reach your desired height, finishing with a layer of mousse. Garnish with fresh raspberries and a dusting of powdered sugar if desired.

How long can I store Raspberry Mousse Cookie Napoleons?

Raspberry Mousse Cookie Napoleons are best enjoyed fresh, but you can store them in the refrigerator for up to 2 days. Keep them covered to prevent the cookies from becoming too soft. For longer storage, consider keeping the mousse and cookies separate until ready to serve.

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