Chocolate Raspberry Whoopie Pies
These Chocolate Raspberry Whoopie Pies are fun to make and a perfect way to get you in the mood for Valentine's Day.
Ingredients
Whoopie Cookies - makes about 40 heart-shaped cookies
- 2 ¼ cups (280g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/4 tsp (1g) salt
- 1 tsp (6g) baking soda
- 6 tbsp (85ml) oil
- 2.6 oz (75g) semisweet chocolate
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (120g) buttermilk
- 1/2 tsp (3g) vanilla extract
- 1/2 cup (75ml) hot coffee (not too strong)
Raspberry Jam
- 1.5 oz (50g) fresh or frozen raspberries
- 1 tbsp (15g) sugar
- 1 tsp (4g) cornstarch
- 1 tsp (5ml) cold water
White Chocolate Raspberry Ganache
- 11 oz (320g) white chocolate
- 2 tbsp (30g) raspberry puree
- 2/3 cup (160ml) whipping cream
- 1/2 tsp (2g) pink gel food coloring
For Decoration
- 3.5 oz (100g) semisweet chocolate , melted
- 1 tbsp (15g) freeze dried raspberries
Instructions
Raspberry Jam.
- In a small saucepan add the raspberries and sugar and bring to a boil. Let simmer for 1 minute.
- Mix the cornstarch and cold water, then pour over the hot jam. Stir for 1 minute, until thickens. Let it cool completely.
White chocolate raspberry ganache
- In a saucepan heat the whipping cream and 2 tablespoons (30g) raspberry puree. Just heat until hot but don't boil.
- Pour the hot mixture over the white chocolate, add the pink food coloring, and mix until smooth. Cover the ganache with plastic wrap. Place it in the fridge for 6 to 10 hours or overnight.
Heart-shaped cookies.
- Preheat the oven to 340F (170C). Line two baking sheets with parchment paper.
- In a heatproof bowl, melt the chocolate with the oil, over a bain-marie.
- In a large bowl, mix together the egg with both sugars. Add the buttermilk and vanilla, and mix to combine.
- Add the melted chocolate and mix until incorporated.
- Sift together the flour, cocoa powder, baking soda, and salt in a bowl.
- Add half of the flour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining half of the coffee and mix until completely combined.
- Take a piping bag with a round ½ inch (1cm) tip and fill it with the cookie batter and pipe onto the baking sheets V-shaped cookies, they should be around 2-3 inches (7-8 cm) in diameter. Try to make them similar, so you can pair them later.
- Bake one sheet at a time for 10 minutes each. Let them cool in the pan.
Assemble the whoopie pies
- Take the ganache out of the fridge and with a hand mixer, lightly beat it until fluffy. Fill a piping bag with it.
- Match the cookies up by size and with a silicon brush apply the remaining raspberry jam over the cookies, in a thin layer.
- Pipe the ganache filling onto the bottom cookie of each pair. Then sandwich them together.
- Melt the semisweet chocolate over a bain-marie. Fill a piping bag with a very small round tip.
- Drizzle the chocolate on half of the heart-shaped sandwiches then top with the freeze dried raspberries or sprinkles. Enjoy!
Nutrition
Serving: 1 serving out of 20Calories: 297kcalCarbohydrates: 37.7gProtein: 4gFat: 15.3gSaturated Fat: 7.6gCholesterol: 25mgSodium: 36mgPotassium: 160mgFiber: 1.3gSugar: 25.1gCalcium: 71mgIron: 1mg