Lucy M. These Chocolate Ganache Petits Fours are a delightful treat, perfect for special occasions or as a decadent bite after dinner. With their rich, velvety ganache center and a touch of gold leaf for elegance, they are bound to impress anyone who takes a bite.
If you’ve ever dreamed of making that smooth, glossy chocolate ganache you see on desserts in bakeries, now’s your chance! With just a few basic ingredients, you can whip up a luscious, silky ganache that’ll take your treats to the next level. Trust me, once you get the hang of it, you’ll be adding ganache to everything! Whether you’re drizzling it over a decadent cake, filling chocolate truffles, or creating glossy finishes for pastries, this ganache will be your secret weapon. Plus, it’s so versatile—you can play around with flavors like vanilla, coffee, or even a touch of liqueur to customize it to your liking.
Ingredients
For the chocolate liners
- 6 ounces (175g) dark chocolate, broken into pieces
- 1 tsp sunflower oil
For the chocolate ganache
- ⅔ cup (150ml) heavy cream
- 4 ounces (100g) dark chocolate, broken into pieces
- A little rum or brandy, to flavor
To decorate
- Pistachios, chopped
- Edible gold leaf (optional)
Instructions
- Prepare the chocolate liners:
Start by melting the dark chocolate. Place the chocolate pieces and sunflower oil in a heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally until completely melted and smooth. Once melted, use a small spoon or brush to coat the inside of your petit four molds with the chocolate mixture. Make sure the sides are covered evenly. Place the molds in the fridge to set for about 15 minutes or until firm. - Make the ganache filling:
In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the dark chocolate pieces. Let it sit for a minute to melt, then stir until the ganache is smooth and glossy. To give it a little extra flavor, add a splash of rum or brandy, stirring it in gently. - Assemble the petits fours:
Once your chocolate liners are set, spoon the ganache into the molds, filling them up to the top. Smooth the surface with a spatula to ensure an even layer. Allow the ganache to cool at room temperature for a few minutes before refrigerating the filled molds for another 30 minutes to set completely. - Decorate:
After the ganache is firm, gently remove the petits fours from the molds. For an elegant touch, sprinkle chopped pistachios on top of each one. If you want to take it to the next level, add a little edible gold leaf for a bit of luxury.
If you’re indulging in the rich, decadent flavors of Chocolate Ganache Petits Fours, but you’re also looking for a savory snack to balance things out, our Dorchester Crackers are the perfect option. With their light, crispy texture and subtle flavor, they make a great pairing for cheeses or dips. Check out the Dorchester Crackers recipe for a simple yet delightful treat that complements your sweet indulgences!
Chocolate Ganache Petits Fours
Ingredients
Method
- Start by melting the dark chocolate. Place the chocolate pieces and sunflower oil in a heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally until completely melted and smooth. Once melted, use a small spoon or brush to coat the inside of your petit four molds with the chocolate mixture. Make sure the sides are covered evenly. Place the molds in the fridge to set for about 15 minutes or until firm.
- In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the dark chocolate pieces. Let it sit for a minute to melt, then stir until the ganache is smooth and glossy. To give it a little extra flavor, add a splash of rum or brandy, stirring it in gently.
- Once your chocolate liners are set, spoon the ganache into the molds, filling them up to the top. Smooth the surface with a spatula to ensure an even layer. Allow the ganache to cool at room temperature for a few minutes before refrigerating the filled molds for another 30 minutes to set completely.
- After the ganache is firm, gently remove the petits fours from the molds. For an elegant touch, sprinkle chopped pistachios on top of each one. If you want to take it to the next level, add a little edible gold leaf for a bit of luxury.
Notes
Tips for Making the Perfect Chocolate Ganache
Making the perfect chocolate ganache is easy with a few key tips. Start with high-quality chocolate—aim for at least 60% cocoa for a rich flavor. The typical ratio is 2 parts chocolate to 1 part cream, but adjust based on whether you want a thicker or thinner ganache. Heat the cream gently over medium heat until it’s hot but not boiling, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. For added flavor, try vanilla extract or a splash of rum. If your ganache is too thick, add more cream; if too thin, melt in more chocolate. Let it cool to the right consistency for your intended use—whether for glazing, filling, or frosting. Store leftovers in an airtight container, and reheat gently when needed. Follow these steps for smooth, silky ganache every time!Nutritional Value (Per Serving)
- Calories: 150
- Fat: 12g
- Carbs: 10g
- Protein: 2g
- Fiber: 2g
- Sodium: 15mg
(Values are estimated based on the ingredients used and serving size.)
Tips for Making the Perfect Chocolate Ganache
Making the perfect chocolate ganache is easy with a few key tips. Start with high-quality chocolate—aim for at least 60% cocoa for a rich flavor. The typical ratio is 2 parts chocolate to 1 part cream, but adjust based on whether you want a thicker or thinner ganache. Heat the cream gently over medium heat until it’s hot but not boiling, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. For added flavor, try vanilla extract or a splash of rum. If your ganache is too thick, add more cream; if too thin, melt in more chocolate. Let it cool to the right consistency for your intended use—whether for glazing, filling, or frosting. Store leftovers in an airtight container, and reheat gently when needed. Follow these steps for smooth, silky ganache every time!
Conclusion
Making Chocolate Ganache Petits Fours at home might seem fancy, but it’s actually simple and so rewarding! Whether you’re making them for a special event or treating yourself to something indulgent, they will surely be a hit. The dark chocolate paired with creamy ganache and the pistachio topping is a match made in heaven. I hope you enjoy these petits fours as much as I do!
