Whipped Ganache and Mini Chocolate Whoopie Pies

I promised we'd do whipped ganache and this was really fun. It's also the best chocolate frosting I've ever had. And the easiest, unless you open a can of frosting. But this tastes WAY better!

Whipped Ganache
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Stir the mixture very gently, incorporating the cream steadily, without overworking.

Refrigerate, stirring occasionally, until cool, 10 to 15 minutes. Whisk or beat with electric beater until fluffy and smooth.

If you need to make treats for a child's classroom or something, these Whoopie Pies would be fabulous. They are less messy than cupcakes (although a cupcake recipe is coming soon), and are easy and delicious!

Mini Chocolate Whoopie Pies (from Martha Stewart)
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Coarse salt
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tablespoon unsalted butter, room temperature
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped Ganache

Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.

Beat shortening, sugars, and butter

with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.

Reduce speed to low. Mix in flour mixture in 2 additions,

alternating with milk and vanilla,

beginning and ending with flour.

Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart.

Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes.

Transfer cookies to racks, and let cool completely.

Martha's way: Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.

My way: spread a generous dollop of ganache on a cookie.

Put another cookie on top. Eat them.

Note: Filled whoopie pies can be refrigerated for up to 1 day.

So have fun with these - they are yummy! And are we done with chocolate yet? Not by a long shot!