Cookies and Chocolate Whoopies (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)


Ingredients Preparation
150 g soft butter
140 g caster sugar
Mix butter and sugar until fluffy.
1 egg
1 egg yolk
1 tsp vanilla extract
Add and mix briefly.
280 g self-raising flour
125 ml milk
Alternately add the flour and the milk until everything is blended.
Callebaut® bake stable milk chocolate chunks CHM-CU-20X023 Only mix in the bakestable chocolate chunks shortly at the end, to avoid too much colouring of the dough.
Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Press 4 to 5 chunks into each circle of dough. Bake at 150°C for about 10 to 12 minutes till done.


Ingredients Preparation
200 g Callebaut® powder mix for chocolate mousse CHD-MO-D
250 ml milk
Put the mix in a large bowl and add the milk while mix- ing. Mix at top speed for 5 minutes. Pour into a piping bag and refrigerate for 2 hours till stiff.
Crunchy biscuits Pipe the lower part of the whoopie full of chocolate mousse and place the upper part on top of it. Decorate the sides with crunchy biscuits.

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