When it comes to savory foods, if I’m not whipping up something of my own, I will take a recipe and modify it to suit my dietary restrictions.
When it comes to dessert I stick to the recipe for the most part but sometimes I feel that less is more prompting me to give the whoopie pie a little makeover. I wanted to make them like bite sized like a petit four making them a big hit at a small party I catered for two years ago. Also since I love bittersweet chocolate, I wanted to use that as a filling instead of the usual marshmallow fluff.
When it comes to food, dessert and life, creativity and an open mind are all you need to push forward, create a scrumptious masterpiece, get ahead and bring a little sunshine into your day.
Mini Cocoa Whoopie Pies W/Bittersweet Ganache
4 egg yolks
2/3 cup of milk
1 tsp of vanilla extract
1 cup of sugar
2 cups of flour
2 tsp of baking powder
¼ tsp of salt
1/2 tablespoon of cocoa powder
8 tablespoons of soft butter
Chocolate Ganache Filling
1 cup of bittersweet chocolate
1/2 cup of heavy cream
Preheat oven at 350 degrees.
In a small bowl mix the egg yolks with sugar and vanilla until creamy.
In a large bowl mix flour, baking powder, salt and mix well. Then add butter and milk and mix till smooth. Now beat the egg mixture in just until it’s incorporated.
Spray 4 mini muffin pans with Pam and fill each cup with 2 tablespoons of the batter.
Bake for 10-14 minutes until golden and they slightly firm to the touch. Let them cool for 10 minutes.
Put the chocolate in a heat proof bowl and set aside.
In a saucepan, heat the heavy cream until it just starts to boil, then pour the heavy cream over the chocolate and whisk by hand until the chocolate has melted completely. Let the Ganache cool a few minutes so it can thicken.
Now with an offset spatula, a piping bag, or a teaspoon, fill one side of the whoopie pie and place another whoopie on the top and sandwich together. (You don’t need that much of the chocolate. A teaspoon sized amount is plenty).
Yields 36-40 whoopie pies.