There’s something truly magical about the combination of coffee and chocolate—it’s a pairing that feels like a warm hug and a burst of energy all at once. When I set out to create these coffee wafer rolls, I wanted to capture that same comforting yet invigorating experience in a playful, elegant form. Picture this: delicate, crisp rolls that snap satisfyingly under your fingers, filled with a luscious coffee-infused ganache that melts in your mouth. They’re the kind of treat that feels like a little luxury, perfect for savoring with your afternoon espresso or impressing guests at a dinner party. But here’s the twist: they’re incredibly easy to make and versatile enough to scale up for bulk baking if you’re thinking of starting a small business or adding something special to your existing menu.
These wafer rolls aren’t just cookies; they’re a sensory experience. The rich aroma of freshly brewed coffee and melted chocolate fills your kitchen as you prepare the ganache. Meanwhile, the process of shaping each roll, warm and pliable straight off the waffle cone maker, is oddly satisfying—like crafting tiny edible scrolls. And that’s before you even get to the filling stage, where the creamy ganache meets the crisp shell, creating a texture contrast that’s nothing short of addictive.
Trust me, once you’ve made a batch, they’ll quickly become a staple in your repertoire. Ready to elevate your coffee break? Let’s dive in!
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Easy to make
- Customisable
- Visually appealing
- Eggless
- No-oven
INGREDIENTS USED IN EGGLESS COFFEE WAFER ROLLS
Coffee powder
Instant coffee in the batter, dissolves into the warm milk, infusing the wafer rolls with a bold, slightly bitter coffee flavor that complements the sweetness of the sugar and the richness of the butter. In the ganache, the coffee powder intensifies the chocolate’s flavor, creating a more complex and sophisticated taste. Coffee naturally enhances the bitterness of dark chocolate, balancing the sweetness and adding a deeper, roasted note. The bold coffee flavor in the soft, creamy ganache contrasts beautifully with the crisp, delicate texture of the wafer rolls, adding layers of complexity to each bite.
Castor sugar
Sugar provides the necessary sweetness to balance the bitter notes from the coffee and the richness of the butter. It complements the coffee and chocolate flavors, bringing out their depth without overpowering them. Sugar helps achieve the characteristic crisp texture of the wafer rolls. As it dissolves and heats, it contributes to the structure that keeps the wafers firm and crunchy once cooled. During cooking, sugar caramelizes, contributing to the light golden-brown color of the wafer rolls. This caramelization also adds a subtle, pleasant crunch to the final product.
Milk
Warm milk dissolves the instant coffee powder, ensuring an even distribution of coffee flavor throughout the batter. This step is essential for achieving a uniform taste in the wafer rolls. Milk provides the liquid needed to combine all the dry ingredients, creating a smooth, pourable batter. Without sufficient moisture, the batter would be too thick or lumpy.
It softens the bold, bitter notes of coffee, creating a harmonious flavor profile.
Butter
Butter contributes to the wafer rolls’ signature crispy texture by adding fat to the batter. As the butter melts during cooking, it creates steam, which helps the batter spread and crisp up in the waffle cone maker. By coating the flour proteins, butter inhibits gluten development, ensuring the rolls remain delicate and crisp rather than tough or chewy.
Butter adds a subtle, rich flavor that complements the coffee and balances the sweetness of the sugar. It enhances the overall taste profile, giving the rolls a satisfying depth of flavor. The fat content in butter allows the batter to spread thinly and evenly, essential for achieving the delicate, crisp structure of wafer rolls.
All purpose flour
The proteins in all-purpose flour (mainly gluten) form the structural backbone of the wafer rolls. When combined with liquid and worked, the gluten network develops, giving the rolls their shape and stability. While the rolls are meant to be thin and crispy, the flour provides enough strength to ensure they don’t crumble apart during shaping or filling.
The batter’s consistency, due to the flour, allows for even cooking in the waffle cone maker, resulting in a uniform texture throughout the roll. Flour binds the sugar, butter, and coffee-infused milk into a cohesive batter, ensuring that the ingredients stay combined during cooking.
Fresh cream
Fresh cream is the primary liquid in the ganache, providing a silky, luscious texture that contrasts beautifully with the crispy wafer rolls.
Fresh cream mellows out the intense bitterness of the dark chocolate and coffee, resulting in a well-rounded flavor that is rich but not overpowering. The natural sugars in cream subtly enhance the sweetness of the ganache without the need for additional sugar. Once cooled, the cream helps the ganache set to a pipeable consistency, firm enough to stay inside the wafer rolls but soft enough to melt in the mouth.
Dark chocolate
Dark chocolate provides a deep, bold cocoa flavor that pairs beautifully with the coffee. Its slightly bitter notes balance the sweetness from the cream and sugar, creating a sophisticated, complex taste. The bitterness of dark chocolate complements and amplifies the roasted, earthy flavors of the coffee, resulting in a well-rounded flavor profile. Dark chocolate gives the ganache a deep, rich brown color that adds to the dessert’s visual appeal, making it look as indulgent as it tastes. Dark chocolate contains antioxidants (such as flavonoids) that add a slight health benefit, enhancing the dessert’s appeal as a more indulgent but balanced treat.
EQUIPMENTS USED IN MAKING EGGLESS COFFEE WAFER ROLLS
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that the end result is as good as process.
Not a single day goes in my kitchen when I don’t use a spatula and a whisk. Same goes for my set of Measuring Cups and Measuring Spoons.
One main thing that you’ll need to make these coffee wafer rolls is a waffle cone maker.
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TIPS TO MAKE THIS EGGLESS COFFEE WAFER ROLLS
- Ensure both the milk and cream are warm, not hot, to properly dissolve the coffee and prevent curdling or scorching.
- The wafers harden as they cool, so shape them immediately after removing them from the waffle maker. Use chopsticks or similar tools to roll them tightly.
- The wafers are fragile while hot, so handle gently to avoid breaking or tearing.
- Make sure the ganache is cooled and thick before filling. Fill the wafer rolls just enough to prevent the ganache from spilling out, which could make them messy to eat.
- If storing, keep the unfilled rolls and ganache separate in airtight containers. Fill them just before serving to maintain their crunch.
- ½ cup milk, warm
- 1 tbsp instant coffee
- ¼ cup (55g) butter, melted
- ¼ cup sugar
- ½ cup all purpose flour
- Coffee ganache
- ¼ cup fresh cream, warm
- ½ (87g) cup dark chocolate
- ½ tbsp coffee powder
- Combine warm milk and instant coffee together and mix until the coffee has dissolved completely.
- Now, add butter, sugar and flour. Whisk until a smooth is achieved.
- Heat the waffle cone maker on medium flame and pour 1-2 tbsp of batter onto it. Close the maker and cook it from both the sides by flipping the cone maker.
- Remove carefully and shape it into a wafer roll using chopsticks. Be careful as it may still be hot, but shape it quickly before it hardens.
- For coffee ganache, mix warm cream and instant coffee together. Pour it over chopped dark chocolate and let it sit for a minute. Whisk it until smooth ganache is achieved.
- Pipe the coffee ganache in the wafer rolls and enjoy!
If you like my Eggless Coffee Wafer Rolls recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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