These Chocolate Raspberry Whoopie Pies are the perfect way to get you in the mood for Valentine’s Day. These whoopie pies have a delicious pink, sweet and sour filling made with the whipped white chocolate raspberry ganache. They’re sandwiched between two moist, chocolatey, heart-shaped cookies and decorated with a drizzle of melted semi-sweet chocolate and freeze-dried raspberries. They’re super fun and just in time for Valentine’s Day.
How to prepare the Chocolate Raspberry Whoopie Pies
First you need to make the raspberry white chocolate ganache. It needs to rest in the fridge for 6-10 hours. You can even do it a day in advance.
You start by making the raspberry jam. In a small saucepan, bring the raspberries to a boil with the sugar. After it boils, add the cornstarch dissolved in cold water. Stir for another minute over low heat, then allow to cool. Now you can prepare the ganache. Heat the whipped cream and raspberry puree, but do not boil. Pour the white chocolate and pink food coloring over it. You can omit the food coloring if you don’t want to use it. But keep in mind that the raspberry puree won’t make the ganache pink. It will turn slightly gray after you add the white chocolate. Stir well, then cover with foil and refrigerate. After taking it out of the fridge, lightly beat it with a hand mixer until fluffy.
If you don’t have raspberries, feel free to use other types of berries like strawberries, blueberries, or cherries.
How to make the cookies.
The cookies are really easy to make. Melt the chocolate with the oil over a water bath. Whisk together the egg, sugar, and buttermilk, then pour over the melted chocolate mixture. Mix all the dry ingredients together, then add them to the batter alternately with the hot coffee. Squirt the dough into V shapes to make sweet heart cookies. The hearts should be about 8-9 cm in diameter. Bake for about 10 minutes.
Match the biscuits by size. Apply the cooled raspberry jam to the biscuits in a thin layer using a silicone brush. After the ganache is set and fluffy, you can pipe it onto half of the cookies. Then pair up and you get some nice sandwiches. For the garnish, drizzle the hearts with melted dark chocolate. If you can’t find freeze-dried raspberries, use any red sprinkles instead.
I hope you will try these amazing Chocolate Raspberry Whoopie Pies. Tag me on Instagram if you do this and enjoy as much as we do.
For more Valentine’s Day desserts, check out our collection of Valentine’s Day recipes.
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Chocolate Raspberry Whoopie Pies
These Chocolate Raspberry Whoopie Pies are fun and a perfect way to get in the mood for Valentine’s Day.
ingredients
Whoopie Cookies – makes about 40 heart-shaped cookies
- 2 ¼ cups (280 g) all-purpose flour
- 1/4 Cup (30 g) cocoa powder
- 1/4 tsp (1g) salt
- 1 tsp (6 g) baking powder
- 6 tablespoon (85 mL) oil
- 2.6 oz (75 g) semi-sweet chocolate
- 1/2 Cup (100 g) brown sugar
- 1/2 Cup (100 g) granulated sugar
- 1 big egg
- 1/2 Cup (120g) buttermilk
- 1/2 tsp (3g) Vanilla Extract
- 1/2 Cup (75ml) hot coffee (not too strong)
raspberry jam
- 1.5 oz (50 g) fresh or frozen raspberries
- 1 tablespoon (15g) sugar
- 1 tsp (4 g) cornstarch
- 1 tsp (5 mL) cold water
White Chocolate Raspberry Ganache
- 11 oz (320 g) white chocolate
- 2 tablespoon (30 g) raspberry puree
- 2/3 Cup (160 ml) whipping cream
- 1/2 tsp (2g) Pink Gel Food Coloring
For decoration
- 3.5 oz (100 g) semi-sweet chocolate melted
- 1 tablespoon (15 g) freeze-dried raspberries
instructions
Raspberry jam.
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Place raspberries and sugar in a small saucepan and bring to a boil. Simmer for 1 minute.
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Mix the cornstarch and cold water, then pour the hot jam over it. Stir for 1 minute until thickened. Let it cool down completely.
White Chocolate Raspberry Ganache
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Heat the heavy cream and 2 tablespoons (30 g) raspberry puree in a saucepan. Heat only until hot, but do not boil.
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Pour the hot mixture over the white chocolate, add the pink food coloring and mix until smooth. Cover the ganache with plastic wrap. Place in the fridge for 6 to 10 hours or overnight.
Heart Shaped Cookies.
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Preheat the oven to 340F (170C). Line two baking sheets with parchment paper.
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In a heatproof bowl, melt the chocolate with the oil over a water bath.
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In a large bowl, mix the egg with both sugars. Add buttermilk and vanilla and mix.
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Add the melted chocolate and mix until incorporated.
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Sift flour, cocoa powder, baking soda and salt into a bowl.
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Add half of the flour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape the sides of the bowl. Add the remaining flour mixture and the remaining half of the coffee and mix until fully combined.
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Take a piping bag with a 1cm round tip and fill it with the cookie dough and pipe V-shaped cookies onto the baking sheets, they should be about 7-8cm in diameter. Try to make them similar so you can pair them later.
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Bake one sheet at a time for 10 minutes at a time. Let them cool in the pan.
Assemble the whoopie pies
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Take the ganache out of the fridge and use a hand mixer to lightly beat it until fluffy. Fill a piping bag with it.
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Match the biscuits by size and use a silicone brush to apply the remaining raspberry jam to the biscuits in a thin layer.
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Pipe the ganache filling onto the bottom cookie of each pair. Then put them together.
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Melt the dark chocolate over a water bath. Fill a piping bag with a very small round tip.
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Drizzle the chocolate over half of the heart-shaped sandwiches, then top with the freeze-dried raspberries or sprinkles. Enjoy!
nutrition
Portion: 1 serving of 20Calories: 297kcalCarbohydrates: 37.7GProtein: 4GFat: 15.3GSaturated Fatty Acids: 7.6GCholesterol: 25mgSodium: 36mgPotassium: 160mgFiber: 1.3GSugar: 25.1GCalcium: 71mgIron: 1mg