CHOCOLATE MINT WHOOPY

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INGREDIENTS

  • 125g butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 50g (1/2 cup) cocoa powder, sifted
  • 1 tsp bicarbonate of soda
  • 300g (2 cups) plain flour
  • 330ml (1 1/3 cups) buttermilk Choc-mint ganache

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Choc-mint ganache:

  • 2 x 100g pkts Lindt Excellence Mint Intense
  • 160ml (2/3 cup) thickened cream
  • 100g butter, chopped
Icing:
  • 200g dark chocolate
  • Nestlé Peppermint Crisp, chopped

INSTRUCTIONS

  1. Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
  2. Stir in the cocoa and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.
  3. Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.
  4. Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.
  5. To make the filling: Melt the chocolate and cream in a microwave-safe bowl on High/800 watts/100%, stirring every minute, until smooth. Add the butter and stir until the mixture is smooth. Place in the fridge for 1-1 1/2 hours or until thick and spreadable. Use an electric beater to beat until pale and creamy.
  6. Spoon the filling into a piping bag fitted with a 1cm fluted nozzle. Starting from the edge of a whoopie base, swirl the filling over the base. Pipe half the whoopies with choc-mint ganache.
Top with the remaining whoopies and press lightly to sandwich together. Spread the tops with melted dark chocolate. Top with chopped Nestlé Peppermint Crisp.