Whoopie Pies with Three Chocolate Types

Preparation25 minutes
Quantity16 Whoopie Pies
Cooking16 minutes


For the cookies:  
  • 200 g (about ½ lb.) Freddo dark chocolate chips
  • 160 ml (2/3 cup) softened butter
  • 1/2 cup (125 mL) sugar
  • 4 eggs
  • 375 ml (1 ½ cups) flour
  • 4 tsp (20 mL) cocoa
  • 10 ml (2 teaspoons) baking powder
  • 1 pinch of salt
    For the filling :  
  • 200 g (about ½ lb.) of Freddo white chocolate chips
  • 310 ml (1 ¼ cup) whipping cream 35%
  • 330 ml (1 1/3 cup) mascarpone
  • 300 g (about 2/3 lb) of Freddo milk chocolate chips


  1. Preheat the oven to 180 ° C (350 ° F).
  2. In a double boiler, melt the dark chocolate chips with the butter.
  3. Add sugar and eggs to the double boiler. Stir until smooth.
  4. In a bowl, mix the flour and cocoa, baking powder and salt. Stir in the melted chocolate mixture, stirring with a wooden spoon, until you obtain a homogeneous texture.
  5. On several baking sheets lined with parchment paper, form 32 scoops with an ice cream scoop using about 30 mL (2 tablespoons) of dough for each and spacing them about 5 cm (2 inches) apart from each other.
  6. Bake for 7 to 8 minutes. Remove from oven and let cool completely.
  7. In a double boiler, melt the white chocolate chips with 45 ml (3 tablespoons) of cream.
  8. In a bowl, whisk the rest of the cream using the electric mixer until stiff peaks form.
  9. In another bowl, deposit the mascarpone. Stir in the melted white chocolate while whisking. Add the whipped cream by gently folding the preparation with a spatula.
  10. Fill a pastry bag fitted with a plain tip with the white chocolate sauce. Garnish half of the white chocolate cookies. Close with the remaining cookies. Refrigerate.
  11. In the cleaned double boiler, melt the milk chocolate.
  12. Dip half of each whoopee pie into the milk chocolate. Drain the excess.
  13. Place whoopie pies on a baking sheet lined with parchment paper. Refrigerate again until serving.


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