Triple Chocolate Petit Fours
Indulge in the ultimate dessert luxury with these Triple Chocolate Petit Fours, a decadent trifecta of dark, milk, and white chocolate that will delight any chocolate lover. Featuring a rich cocoa cake base infused with semi-sweet chocolate chips, these bite-sized treats are layered with silky ganache and flawlessly coated in smooth melted chocolate for a show-stopping finish. Each petite square is a masterpiece, made complete with artistic drizzles of contrasting chocolate for an elegant touch. Perfect for parties, afternoon tea, or special occasions, these petite confections are as stunning as they are delicious. Easy to make yet utterly impressive, this recipe is your ticket to the ultimate chocolate dessert experience.
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Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 150 grams semisweet chocolate chips
- 120 milliliters heavy cream
- 150 grams dark chocolate (for coating)
- 150 grams milk chocolate (for coating)
- 150 grams white chocolate (for coating)
- 1 tablespoon vegetable oil
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until combined.
Step 6
Fold in the semisweet chocolate chips.
Step 7
Spread the batter evenly into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 8
Once cooled, gently lift the cake out of the pan using the parchment overhang and trim the edges to create straight sides. Cut the cake into 1-inch squares.
Step 9
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
Step 10
Spread a thin layer of ganache on top of each cake square and let it set in the fridge for 10 minutes.
Step 11
Melt the dark chocolate, milk chocolate, and white chocolate separately in microwave-safe bowls, adding 1 teaspoon of vegetable oil to each type for a smoother consistency.
Step 12
Using a fork or a dipping tool, dip each petite cake into one of the melted chocolates, ensuring they are fully coated. Let the excess drip off and place the covered petit fours on a wire rack or parchment-lined tray to set.
Step 13
To add a decorative touch, drizzle contrasting chocolate over the tops of the petit fours (e.g., white chocolate drizzle over dark chocolate coating).
Step 14
Allow the chocolate coating to fully set at room temperature or in the fridge before serving.
Nutrition Facts
| Serving size | 1375.3 grams (1375.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6014 |
| Total Fat 353.60g | 453% |
| Saturated Fat 201.00g | 1005% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 997mg | 332% |
| Sodium 2143mg | 93% |
| Total Carbohydrate 681.70g | 248% |
| Dietary Fiber 43.30g | 155% |
| Total Sugars 526.70g | |
| Protein 76.50g | 153% |
| Vitamin D 123IU | 615% |
| Calcium 965mg | 74% |
| Iron 42mg | 232% |
| Potassium 3298mg | 70% |
Source of Calories