Heart-Shaped Red Velvet Whoopie Pies with Classic White Ganache
Medium
Ingredients
- Cookies
- 1/2 cup all-purpose flour
- 3/4 teaspoon Ghirardelli unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 3 tablespoons packed light brown sugar
- 1 tablespoon unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon red gel food coloring
- Classic White Ganache Filling
- 1 cup Ghirardelli Classic White Vanilla Flavored Chips
- 1 cup heavy whipping cream
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and place 4 heart-shaped cookie cutters on the tray. Lightly spray the cookie cutters with pan spray.
- Whisk flour, cocoa powder, salt, and baking soda together.
- In another bowl, combine brown sugar and butter until it resembles wet sand.
- Add buttermilk, egg, vanilla, and red coloring; whisk until smooth.
- Fold dry mixture into wet mixture until smooth.
- Spoon batter into heart-shaped cutters (about 2 heaping tablespoons each). Smooth tops with a wet finger.
- Bake 11–13 minutes, then cool completely for about 30 minutes.
- Heat heavy cream until steaming, then pour over classic white chips. Let sit 2–3 minutes and stir until smooth.
- Chill ganache in the fridge for 45–60 minutes until thick and spreadable.
- Spread ganache on half the cookies and top with remaining cookies to form sandwiches.
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