Best Dark German Chocolate Whoopie Pies Recipes

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DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h40m

Yield 16 to 24 sandwiches

Number Of Ingredients 19

4 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets
1 1/4 cups whole milk
1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional

Steps:

  • For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
  • Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
  • Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
  • Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
  • For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
  • Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
  • Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

I love these little sandwiches. They remind me of so many cakes I ate growing up. The texture is really great and the flavor of the almonds against the chocolate is delicious. We didn't have much chocolate over the holidays and so I always find a recipe like this refreshing during my holiday season. The little touches - the lemon zest and cinnamon-are holiday flavors to me.

Provided by Alex Guarnaschelli

Categories     dessert

Time 40m

Yield 15 pies

Number Of Ingredients 20

2 ounces unsweetened chocolate, chopped
4 ounces semi-sweet chocolate chips
1 stick (or 1/2 cup) unsalted butter, cubed
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Zest from 1/2 lemon
1 cup all-purpose flour
1/3 cup Dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 cup slivered almonds, toasted
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
3 egg yolks
1/2 teaspoon pure almond extract
1/2 cup melted chocolate, for drizzling or dunking, optional

Steps:

  • Preheat oven to 375 F.
  • Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
  • In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
  • Separately, sift together the flour, cocoa powder, baking powder and salt.
  • When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
  • Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
  • Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
  • Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
  • In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
  • Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.

DARK GERMAN CHOCOLATE WHOOPIE PIES



Dark German Chocolate Whoopie Pies image

oh it so good

Provided by Anna Russell

Categories     Chocolate

Time 40m

Number Of Ingredients 18

2 c all-purpose flour
5 Tbsp dark unsweetened cocoa powder
1 1/4 tsp baking powder
1 tsp baking soda
1/2 c butter (1 stick), softened
1 c sugar
2 egg yolks
1/2 Tbsp double-strength vanilla
1 c milk
FILLING
1 c sugar
1/4 tsp salt
3/4 c evaporated milk
2 egg yolks
3/4 tsp double-strength vanilla
3/4 c butter (1 1/2 sticks), cut into pieces
2 c toasted sweetened flaked coconut
2 c toasted pecan halves, finely chopped ganache and garnish

Steps:

  • 1. Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
  • 2. Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Cooling Rack; cool completely. Repeat with remaining batter.
  • 3. For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache.
  • 4. To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.

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