Triple Chocolate Petit Fours Recipes

BLACK AND WHITE CHOCOLATE PETIT FOURS

Steps:

• Preheat the oven to 375 degrees F.
• Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment. Mix at low speed. When combined, add egg white then barely incorporate the flour.
• Divide the mixture in half. Add the cocoa powder to one half and the cornstarch to the other half. Place each batter a separate pastry bag, then place both bags inside a larger pastry bag fitted with a 3/4-inch star tip.
• Pipe rosettes or drops onto a parchment paper lined baking sheet. Bake for 12 to 15 minutes.

TRIPLE CHOCOLATE PETIT FOURS RECIPE - (4.3/5)

Steps:

• Place each variety of chocolate in a separate glass mixing bowls. Microwave each bowl for approximately 30 seconds, or until chocolate melts. Set aside. Combine flour, baking soda, baking powder and salt. Set aside. Cream butter and sugar. Add eggs, one at a time, beating well with each addition. Alternately add small amounts flour mixture and buttermilk until completely incorporated. Finally stir in hot water. Divide batter between mixing bowls with chocolate and stir. Transfer batters to separate prepared cake pans and bake in preheated 350°F oven for 20 minutes. Cool completely. Spread apricot jam on top of each cake layer and stack them. Thinly roll marzipan on a sugar-dusted surface. Roll a 9x9 inch square and arrange it on the top cake layer. Cut cake in half. Melt remaining ½ -cup of chocolate with heavy cream. Spread on top of one cake half and set aside to cool. Cut both cakes into 8x5 into 40 pieces. Decorate tops of petit fours with drizzles of white and chocolate icings and Triple Chocolate Premium M&M. Tip to drizzle icing over petit fours: Spoon icing into resealable plastic bags and microwave for 15 seconds or until the consistency of heavy cream. Snip a corner and drizzle.

TRIPLE CHOCOLATE PETIT FOURS

Steps:

• Preheat the oven to 325 degrees and spray a 9''x9'' cake pan with non-stick cooking spray.
• In a large bowl, combine the whites only of 4 eggs (reserve 2 of the yolks for later). Try to avoid any 'goldfish' (little bits of yolk in the egg whites). If you do get goldfish, it's okay for this recipe, just realize that you won't get peaks when you beat it.
• Add the 1/4 t cream of tartar and 1/4 t salt to the egg whites. Beat until foamy.
• Add the 1/3 c Splenda/sugar to the egg white mixture and beat until stiff peaks form (or until foamy and well-mixed if you had goldfish).
• Beat in egg yolks and vanilla.
• In a small bowl, mix together the 1/4 c flour and 1/4 c cocoa.
• Lightly fold the flour mixture into the egg mixture.
• Pour batter into prepared cake pan and bake for 25 minutes, or until cake springs back lightly to touch.
• Once the cake is finished baking, turn out onto parchment lined baking rack to cool.
• When the cake is cool, slice into two layers using a long, sharp knife with a serrated blade.
• To make the simple syrup: combine the 1/2 c water and 1/2 c Splenda/sugar in a small saucepan and heat until sugar is dissolved.
• Using a pastry brush, coat both sides of the two cake layers with the simple syrup mixture.
• To make the frosting: cream the 3 T unsalted butter with 1/4 t vanilla. Add the 1 1/2 c powdered sugar and 1/4 c cocoa and blend gently to avoid the powders flying everywhere. CAREFULLY add just enough water to get a thick frosting (caution on this because if you add way too much you'll need to start over with the frosting, it only takes just a little water).
• Spread the frosting over one layer of the cake. Top this layer with the other layer and then frost the top of your layered cake.
• Using your sharp serrated knife again, cut the cake into 36 pieces (5 equal cuts in both directions). To make the pieces perfectly the same size you can measure and insert toothpicks as markers before you cut.
• To make the glaze: In a double boiler, melt the 16 oz bittersweet chocolate, the 1 c unsalted butter, and the 2 T light corn syrup. Stir often until well-blended.
• Set a baking rack over a cookie sheet covered with parchment paper. Set the layered cake pieces on the backing rack with spaces between each piece to let the chocolate flow over their sides.
• Pour the glaze over the cake pieces, taking care to cover the sides. The excess glaze will pool on the cookie sheet and may be reheated and reused. **For less waste, you can half the amount of glaze and coat in two phases, or have another recipe ready to use the excess glaze in.**.
• Allow the glaze to cool. I relocate the baking rack to the freezer to speed up the process once the pieces are slightly cooled.
• For the white hearts decoration: melt the white chocolate chips in a clean double boiler. Once the petit fours are well-hardened, use a clean paintbrush to paint the white chocolate hearts (or whatever decoration you'd like) on the tops. You may need to go over them more than once to get a nice white color without mixing with the dark brown glaze.

CHOCOLATE AND RASBERRY PETIT FOURS

Steps:

• Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
• Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm.

BEAUTIFUL PETIT FOURS - PAULA DEEN

Steps:

• Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
• In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
• Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

CHOCOLATE GINGERBREAD HOUSE PETITS FOURS

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking pan. Line bottom with parchment, and butter parchment. Dust with flour, and tap out excess.
• Stir together boiling water and baking soda in a small bowl, and set aside. Whisk flour, cocoa powder, spices, salt, and baking powder in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until fluffy. Add molasses and eggs, and beat until creamy, about 4 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with the baking soda mixture, and beat until combined. Raise speed to medium-high, and beat for 15 seconds.
• Pour batter into prepared pan. Bake until a toothpick inserted into center of cake comes out clean, about 40 minutes. (To prevent cake from falling too soon, do not open oven for the first 35 minutes of baking.) Let cool in pan on a wire rack for 20 minutes. Run a knife around edges of cake to loosen, and invert onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and refrigerated for up to 3 days.)
• Using a serrated knife, trim edges of cake so they are straight. Cut cake into 1-inch cubes. Cut 25 cubes on the diagonal into triangles. Spread frosting on long sides of triangles, and place one triangle on top of each cube, frosting side down, to create roofs. Insert a piece of licorice in top of each roof for the chimney. Dust roofs with confectioners' sugar. Petits fours are best the day you assemble them.