Dark Chocolate Sandwich Cookies with Caramelized & Whipped White Chocolate Ganache and Homemade Raspberry Jam

For cookies: Preheat the oven to 150C and line a baking tray with a parchment paper. In a small bowl sift together flour, cocoa, baking powder and baking soda. Set it aside.

In another bowl, whisk butter, caster sugar, brown sugar and honey until the mixture is pale and fluffy. Add in the egg and mix it gently together. Add in the flour-cocoa mixture in two batches. Gently mix until everything is incorporated.

Add in the milk. Stir in the chocolate chunks into the mixture and gently mix all together. Refrigerate in the fridge for 30 minutes to an hour. Once the dough has chilled, remove from the fridge and divide it into 30 portions.

Gently roll it between your palms. Put them again in the fridge for another 15-20 minutes. Place them on the prepared baking tray, 2-3 cm apart. Bake for 10 minutes. Remove from the oven and let them cool down.

For whipped caramelized white chocolate ganache: Preheat the oven to 125C. Spread white chocolate evenly in a glass container and drizzle ½ tbsp. of vegetable oil.

Put it in the oven for 10 minutes, then remove from the oven and stir it with a spatula. Continue baking for 45 minutes to 1 hour, stirring every 10-15 minutes.

The chocolate may look grainy or lumpy, but continue stirring and it should smoothen out. Keep it in the oven until chocolate has dark caramel color. Remove from the oven and stir in the salt. Let it to cool and transfer to another bowl.

In a small pan, bring 25 ml of heavy whipping cream to boil. Remove from the heat and pour over caramelized white chocolate. Whisk the mixture until smooth and creamy.

Let it chill in the fridge for 15-30 minutes. Take it out and whisk the mixture, the color of ganache will get lighter. Gently fold in the whipped cream and will be light, smooth and creamy.

For raspberry jam: Place raspberries and sugar in a saucepan and set it over medium heat. Gently let it simmer, stirring in between, until raspberries have released all the juices.

Let it on medium heat until all the raspberries have cooked and the mixture has reduced. Remove from the heat and set aside to cool down.

To assemble, take one cookie and spread a layer of raspberry jam first and top it off with white chocolate ganache. Gently place the second cookie on top and your sandwich is ready.