These are not for the (chocolate) faint of heart. Dark chocolate soft cookies are sandwiched with chocolate ganache, so you get a double chocolate whammy. One of my testers who is also a baker at Flour loved these so much that he turned them into homemade Devil Dogs with a whipped cream filling. For that variation, roll the cookie dough into oblong tube shapes, bake, and fill with lightly whipped cream when completely cooled. The sugar in the chocolate totals about 170 grams or just under 1 cup, which is about 17 grams per whoopie pie.
Ingredients :
- • 140 g/1 cup all-purpose flour
- • 1 tsp baking powder
- • ½ tsp baking soda
- • ½ tsp kosher salt
- • 280 g/10 oz bittersweet chocolate, finely chopped
- • 85 g/6 Tbsp unsalted butter
- • 120 g/½ cup crème fraîche
- • 2 large eggs plus 2 egg yolks
- • 2 tsp vanilla extract
CHOCOLATE FILLING
- • 170 g/6 oz bittersweet chocolate, finely chopped
- • 180 g/¾ cup heavy cream
Method :
- Place a rack in the center of the oven and preheat to 325°F [165°C]. Line a baking sheet with parchment paper.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- Bring a saucepan filled partway with water to a very gentle simmer over medium heat. Place the chocolate and butter in a metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally with a wooden spoon or rubber spatula, until the chocolate and butter are completely melted and smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth. Whisk in the crème fraîche until thoroughly combined. Whisk in the eggs, egg yolks, and vanilla.
- Add the dry ingredients to the chocolate mixture and, using a wooden spoon or rubber spatula, mix until well combined. Let the batter sit at room temperature for about 30 minutes, or until it firms up a bit. Using a small ice cream scoop or a rounded tablespoon, scoop balls that are about the size of golf balls, and place them on the prepared baking sheet 2 in [5 cm] apart to allow for a little spreading. Bake for 12 to 15 minutes, or until the cookies are just barely firm when touched in the center with your finger. Let the cookies cool completely on the baking sheet on a wire rack.
- To make the filling: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is scalded—that is, small bubbles form on the edges of the cream and it almost, but not quite, comes to a boil. Pour the cream over the chocolate and let it sit for 20 to 30 seconds. Using a whisk, slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. Let the ganache sit at room temperature for at least 3 to 4 hours, or until it cools and thickens to a spreadable consistency.
- The whoopie pie filling can be made in advance and stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature for a few hours before using. If the filling is too soft, it will run down the sides of the pies, so make sure it’s firmed up enough to scoop before assembling pies.
- When ready to assemble, spoon a small scoop of ganache about the size of a walnut on the flat sides of half of the cookies. Top with the remaining cookies, flat-side down, pressing together to make sure they stick, and serve.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Tags:
Desserts