Red Velvet Whoopie Pies

This Christmas that just passed, I decided to make some cookies as mini gifts after seeing some rather attractive looking cookies in the December copy of Better Homes and Gardens. I changed the filling though, as the recipe used cream cheese and I didn't think it would keep for long. The filling I used instead was a delicious chocolate ganache. The cookie part was only ok so I will only include the ganache filling which was Yummy! This ganache filling would also be very good wth Macarons.

Ganache Filling:
1/2 cup heavy cream
2 teaspoons whole milk
2 1/2 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons whole milk
4 ounces good bittersweet chocolate, finely chopped
1 stick unsalted butter, cut into 1/2 inch pieces

To make the filling:
Bring cream to a boil in a small heavy saucepan ver moderate heat. Whisk in cocoa and remove from heat. Add chopped chocolate and butter then stir until smooth. Cool filling, then refrigerate, covered, until firm enough to hold its shape when spread. About 30 minutes.
(Note: Although the recipe suggests to keep the filling in the fridge for 30 mins to firm up, I found that leaving it in a slightly cool room works just as well.)

Here are some pics on how it looks as it was being prepared and the end product: