Halloween Whoopie Pie

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Black sesame brings a unique roasted nuttiness and striking visual appeal that resonates with today's American diners looking for globally inspired flavors. Paired with chocolate, it creates a rich, sophisticated dessert that feels both familiar and unexpected, delivering a memorable experience with every bite.
Level:
Medium
Makes:
2 Black Sesame Chocolate Lava Cakes (120g each)
Shelf life:
2-3 days after bake or Refrigerated (assembled, unbaked): 3-5 days at ≤40°F (4°C) when properly covered.
Conservation:
Between 4°C to 8°C

Brownie

Ingredients

Preparation

  1. Melt the butter and chocolates together to 45-50°C.
  2. Whip the eggs and powdered sugar until light in color.
  3. Fold in the melted chocolate mixture.
  4. Sift together all dry ingredients and mix into the batter.
  5. Pipe rounds of batter onto a silicone baking mat (20g per piece).
  6. Bake in a convection oven at 160°C for 12 minutes.

Chocolate Marshmallow

Ingredients

Preparation

  1. Heat the invert sugar A, water, and sugar to 110°C.
  2. Add the gelatin mass.
  3. Transfer to a mixer containing invert sugar B.
  4. Whip at medium speed for approximately 15 minutes.
  5. Use as the filling.

Dark Chocolate Ganache

Ingredients

Preparation

  1. Heat the cream and invert sugar.
  2. Pour over the chocolate and mix until smooth.
  3. Blend in the butter.
  4. Allow to set before use.

Final assembly

Ingredients

Preparation

  1. Sandwich the chocolate marshmallow and dark chocolate ganache between two brownie cake pieces.
  2. Decorate with melted dark compound chocolate to create the Halloween character design.
  3. Allow to set before serving.

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