Chocolate whoopie pies with ganache
Ingredients
Whoopie pies:
½ cup softened butter
1 cup brown sugar
1 large egg
1 cup milk
1 tsp NOMU Vanilla Essence
2 1/3 cups flour
1 tsp baking powder
½ tsp baking soda
¾ tsp NOMU Sea Salt
½ cup NOMU Cocoa Powder
Ganache:
½ cup heavy cream
120g NOMU Decadent Hot Chocolate pieces
Directions
Preheat oven to 180°C and line two baking trays with baking paper.
Beat the butter and sugar with an electric hand mixer until creamy. Add the egg and mix well until combined, followed by the milk and Vanilla.
Add the dry ingredients and mix to form a smooth dough. Drop 2 teaspoon-sized mounds of the dough onto the prepared trays.
Bake for 10-12 minutes until firm to the touch. Allow to cool completely on the trays before sandwiching with ganache.
For the ganache, place the cream and NOMU Decadent Hot Chocolate in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, then remove from heat and cool until it has a creamy, spreadable consistency. Spread the ganache between two pies, and sandwich together.
Ingredients
Whoopie pies:
½ cup softened butter
1 cup brown sugar
1 large egg
1 cup milk
1 tsp NOMU Vanilla Essence
2 1/3 cups flour
1 tsp baking powder
½ tsp baking soda
¾ tsp NOMU Sea Salt
½ cup NOMU Cocoa Powder
Ganache:
½ cup heavy cream
120g NOMU Decadent Hot Chocolate pieces
Directions
Preheat oven to 180°C and line two baking trays with baking paper.
Beat the butter and sugar with an electric hand mixer until creamy. Add the egg and mix well until combined, followed by the milk and Vanilla.
Add the dry ingredients and mix to form a smooth dough. Drop 2 teaspoon-sized mounds of the dough onto the prepared trays.
Bake for 10-12 minutes until firm to the touch. Allow to cool completely on the trays before sandwiching with ganache.
For the ganache, place the cream and NOMU Decadent Hot Chocolate in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, then remove from heat and cool until it has a creamy, spreadable consistency. Spread the ganache between two pies, and sandwich together.
Ingredients
Whoopie pies:
½ cup softened butter
1 cup brown sugar
1 large egg
1 cup milk
1 tsp NOMU Vanilla Essence
2 1/3 cups flour
1 tsp baking powder
½ tsp baking soda
¾ tsp NOMU Sea Salt
½ cup NOMU Cocoa Powder
Ganache:
½ cup heavy cream
120g NOMU Decadent Hot Chocolate pieces
Directions
Preheat oven to 180°C and line two baking trays with baking paper.
Beat the butter and sugar with an electric hand mixer until creamy. Add the egg and mix well until combined, followed by the milk and Vanilla.
Add the dry ingredients and mix to form a smooth dough. Drop 2 teaspoon-sized mounds of the dough onto the prepared trays.
Bake for 10-12 minutes until firm to the touch. Allow to cool completely on the trays before sandwiching with ganache.
For the ganache, place the cream and NOMU Decadent Hot Chocolate in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, then remove from heat and cool until it has a creamy, spreadable consistency. Spread the ganache between two pies, and sandwich together.
Ingredients
Whoopie pies:
½ cup softened butter
1 cup brown sugar
1 large egg
1 cup milk
1 tsp NOMU Vanilla Essence
2 1/3 cups flour
1 tsp baking powder
½ tsp baking soda
¾ tsp NOMU Sea Salt
½ cup NOMU Cocoa Powder
Ganache:
½ cup heavy cream
120g NOMU Decadent Hot Chocolate pieces
Directions
Preheat oven to 180°C and line two baking trays with baking paper.
Beat the butter and sugar with an electric hand mixer until creamy. Add the egg and mix well until combined, followed by the milk and Vanilla.
Add the dry ingredients and mix to form a smooth dough. Drop 2 teaspoon-sized mounds of the dough onto the prepared trays.
Bake for 10-12 minutes until firm to the touch. Allow to cool completely on the trays before sandwiching with ganache.
For the ganache, place the cream and NOMU Decadent Hot Chocolate in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, then remove from heat and cool until it has a creamy, spreadable consistency. Spread the ganache between two pies, and sandwich together.
