Wordless Weekend Whoopies (Now With Recipies)

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

whoopie pies in various states of construction

Cookie recipe here.

Salted caramel frosting recipe here. (I upped the sugar and cream in the caramel to 1/3 c. and the salt to 1 1/2 tsp.)

White Chocolate-Hazelnut Mousse
2 whole eggs + 1 egg yolk
1/4 c. sugar
5 tbsp. Frangelico liqueur
7 oz. white chocolate
1 c. heavy cream

Finely chop the chocolate.

Whisk the eggs, sugar and 3 tablespoons of the Frangelico together in a heatproof bowl.  Put the bowl over a pan of barely-simmering water and whisk continously until the eggs lighten in color, thicken and double in volume (you can also check the temp, it should be around 135).

Take the eggs off the heat. Mix in the chocolate and whisk until smooth. Let cool to room temp, whisking occasionally to help things along.

Beat the heavy cream and remaining Frangelico to medium-stiff peaks and fold the whipped cream into the cooled chocolate mixture in two batches, being careful to keep as much volume as possible.

Refrigerate the finished mousse for at least 6 hours, or until stiff enough to spread.

14 thoughts on “Wordless Weekend Whoopies (Now With Recipies)

  1. Mmmmm – those look fantastic!
    Hey – It has been over a month now and I haven’t had the chance to tell you how great it was meeting you in San Francisco! Wish we would have had the chance to chat more. Hope you are doing well!

  2. ok, wordless is one thing, recipeless is quite another. i’ve never heard of whoopies but they look absotively delicious. would you please post the recipe so that i can give them a try too?

    depra…err…deprived in canada.

  3. These look delicious. I would love it if you sent me some because I do not think I’d ever make them like you have… maybe a lot messier and not so good looking as yours.

    Bill M.

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