Petit Fours Recipe
Four chocolate rum cake balls coated with white chocolate & drizzled with dark chocolate
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Ingredients
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Cake Balls
Coating
Method
Cake Preparation
- 1
Bake the Cake
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, eggs, water, and dark rum. Mix until smooth and well combined.
- 2
Bake
Pour the batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- 3
Crumble the Cake
Once the cake is completely cooled, crumble it into a large bowl using your hands or a fork until fine crumbs are formed.
- 4
Mix in Chocolate Chips
Add the chocolate chips to the cake crumbs and mix until evenly distributed.
- 5
Form Balls
Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- 6
Chill
Refrigerate the cake balls for at least 1 hour to firm up.
Coating
- 7
Melt White Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
- 8
Coat Cake Balls
Dip each cake ball into the melted white chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip off.
- 9
Set Coated Balls
Place the coated cake balls back onto the parchment-lined baking sheet. Let them set until the white chocolate has hardened.
- 10
Melt Dark Chocolate
In another microwave-safe bowl, melt the dark chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- 11
Drizzle Dark Chocolate
Using a fork or a piping bag, drizzle the melted dark chocolate over the hardened white chocolate-coated cake balls for decoration.
- 12
Final Set
Allow the drizzled cake balls to set completely at room temperature or in the refrigerator before serving.