My family are big fan of chocolate. We bought many chocolate related products from London the other day. One of the snack caught my attention was the small cubes of brownies, it shape like chocolate cubes, but taste like brownie (of course taste like brownie, LOL)..After a week, all snacks have gone and my son keep asking me to buy more chocolate for him. So I was thinking to make some chocolate snack for them, and remind this whoopie pies that I seen many bloggers did earlier.
I halved the original recipe, but some how I wrongly add 1 egg instead of half egg. Luckily the cookies still turned out great, taste like dry sponge cake..
As for the chocolate ganache, this is the best ganache I had so far, so smooth and good!
I adapted the recipe from Bake for Happy Kids, but I have to made few adjustments due to we are living in difference climate. How long I beat the chocolate mixture, it wouldn't turned thick, so I have to place it over a bowl of iced water, then very fast it turned thick and fluffy. Anyway, you have to store this chocolate ganache in the fridge, because it melt very fast in our hot weather here. Also I changed semi sweet chocolate to milk chocolate as i found the cookies are less sweet..
Whoopie Pies 巧克力无比派*makes about 15 filled pies
115g plain flour ( I use cake flour)37g cocoa powder1/2tsp coffee powder1/2tsp baking powder1/8tsp baking sodaA pinch of salt85g unsalted butter (room temp)1/2tsp Vanilla extract35g dark brown sugar35g white sugar1 large egg30ml buttermilk (I replaced with 30ml milk + few drop of lemon juices, stand for 15mins)20ml milk
- Preheat oven to 180 degrees C (fan forced) and and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl sift together the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt.
- Beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and buttermilk and milk, in three additions, beginning and ending with the flour.
- Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
- Bake for about 10-12 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.Chocolate ganache*enough to fill more than 15 pies113g milk chocolate chips (I use Hershey’s chocolate)1/2cup dairy whipping cream ( 113g)
- Place chocolate chips in a mixing bowl.
- In another saucepan, bring cream just to a boil over medium-high heat.
- Immediately pour over chocolate, lets stand for 5mins.(don't stir - doing so will cool the ganache too quickly, making it grainy).
- Stir with a spatula till shinny and smooth.
- Place the mixing bowl with chocolate mixture over a bowl of large mixing bowl that filled with iced water.
- Beat it with a mixer on medium-high speed until pale and fluffy, take about 5mins.
- Transfer to a disposable pastry bag with a large opening and use it as a filling for whoopie pies.Cookies recipe adapted from Joy of Baking, with changes. Chocolate ganache adapted from Bake for Happy Kids with changes
I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House