Chocolate Ganache Petits Fours

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.

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Prep Time 30

Cook Time 10

Chilling time 45

Servings: 12

Course: Dessert

Cuisine: British

Calories: 150

Ingredients Method Notes

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

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!