ds SALT 2 tb VEGETABLE OIL 1 tb PORT 1 tb VANILLA EXTRACT 1 c HEAVY CREAM PORT ASPIC: 1 1/4 c WATER, DIVIDED 1 pk UNFLAVORED POWDERED GELATIN 1 c PORT 2 tb GRANULATED SUGAR GARNISH: CONFECTIONERS SUGAR COCOA POWDER Make the chocolate cookie wafers: Position a rack in the lower third of the oven and preheat to 275 F. Generously butter two large baking sheets. Cut a 3 1/2 inch circle out from a plastic coffee can or similar lid. Discard the center. The outer rim of the lid will be used as a stencil for the wafers. Into a large stainless steel bowl, sift together the flour, the cocoa, and the black pepper. In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, on medium speed, beat the confectioners sugar and the egg whites until well combined. Continue beating on medium-high speed until glossy and stiff peaks form, about 5 to 6 minutes. With a large rubber spatula, fold 1/3 of the flour mixture into the stiff egg white/sugar mixture. Fold in the vanilla and half of the melted butter. Fold in another third of the flour mixture. Fold in the rest of the melted butter and the flour mixture. Place the prepared wafer stencil on the baking sheet. Fill the stencil with a very thin layer of the wafer batter, smoothing it evenly with a small metal spatula. Repeat this process with the remaining batter. Bake the wafers for 12 to 15 minutes, until firm and no longer sticky. The wafers should still be pliable when they come out of the oven, but will become crisp as they cool. Carefully remove the individual wafers to a cooling rack to finish cooling. Continued......... Recipe By :