Ingredients for about 6 pieces:
For the dough:
100 g soft butter
80 g powdered sugar (sifted)
1 egg (M)
100 ml buttermilk
190 g flour
1 tablespoon cocoa for baking (15 g)
2 level teaspoons baking powder
Also:
100 g dark chocolate coating
For the filling:
250 ml whipped cream
1 packet Gelatine-Fix
180 g wild cranberries (from the jar)
Preparation:
1. Cream butter until creamy. Gradually stir in powdered sugar, egg and buttermilk. Mix flour with cocoa and baking powder and sift. Stir in briskly.
2. Line a baking tray with baking paper. Using an ice cream scoop (approx. 4.5 cm in diameter), scoop out 12 hemispheres onto the baking sheet, spacing them slightly apart. Bake in a preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 15 minutes. Allow to cool.
3. Cut the chocolate coating into pieces and place in a bowl. Melt on a hot water bath, stirring occasionally. Use a teaspoon to divide the couverture among 6 whoopies. Let set.
4. Whip the cream with Gelatine-Fix until stiff.
5. Spread about half of the wild cranberries on the remaining whoopies. Place whipped cream in a piping bag fitted with a jagged nozzle and pipe onto the wild cranberries. Spread the remaining wild cranberries on top. Place the lids on top and press down lightly. Eat whoopies as fresh as possible.
Preparation time approx. 40 minutes + cooling time
Nutritional values per piece approx.
Calories: 477
Joule: 2000
Protein: 6,5 g
Fat: 28,4 g
(FoodCentrale by ddp images)
