Chocolate Petit Fours Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper leaving an overhang for easy removal; grease parchment.

Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the room-temperature unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

With the mixer on low, add one-third of the dry ingredients, then half the milk, another third of the dry, the remaining milk, and finish with the remaining dry ingredients. Mix just until combined and no streaks remain. Do not overmix.

Spread the batter evenly into the prepared pan, smoothing the top. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (cake should be just set).

Allow the cake to cool in the pan on a wire rack for 10 minutes. Using the parchment overhang, lift the cake from the pan and transfer to the wire rack to cool completely, about 45–60 minutes.

Place the finely chopped 8 oz semisweet chocolate in a heatproof bowl.

Heat the 3/4 cup heavy cream in a small saucepan over medium heat just until it begins to simmer around the edges (do not boil). Remove from heat and pour over the chopped chocolate.

Let sit 1–2 minutes, then gently stir with a spatula until the chocolate is completely melted and the mixture is glossy. Stir in 1 tbsp unsalted butter and 1 tsp light corn syrup (if using) until incorporated.

Let ganache cool at room temperature, stirring occasionally, until thickened but still spreadable — about 30–45 minutes. For faster thickening, refrigerate in a shallow bowl and stir every 5–10 minutes until desired consistency is reached.

If desired, brush the cooled cake lightly with 2 tbsp simple syrup to keep petit fours moist and to help filling adhere. Let syrup absorb for 5 minutes.

Using a sharp knife trimmed edge if needed, trim the cake into a neat rectangle. With a ruler or steady hand, cut the cake into 1 1/2-inch squares (yields about 36 petit fours from a 9x9 cake). For cleaner cuts, chill the cake 15–30 minutes before slicing.

Place half the squares on a parchment-lined tray. Using an offset spatula or small knife, spread about 1 tsp of the cooled ganache onto each square, then top with a second square to create a sandwich. Repeat for remaining squares. If you have leftover ganache, save for piping or an extra thin layer.

Place the assembled sandwiches on a parchment-lined tray and chill in the refrigerator for 20–30 minutes until the filling firms and the surfaces are cold to the touch. Chilled petit fours will set better when dipped.

Place the 6 oz finely chopped semisweet chocolate and 2 tbsp vegetable oil in a heatproof bowl. Microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted and glossy. Alternatively, set the bowl over a pot of simmering water (double boiler) and stir until melted.

Place chilled petit fours on a wire rack set over a parchment-lined baking sheet to catch drips. Using a fork or dipping tool, submerge each sandwich in the warm glaze, tapping the fork gently on the rack to remove excess and create a smooth coating. Work quickly but carefully so glaze remains pourable.

Return glazed petit fours to the parchment-lined sheet. If desired, dust lightly with cocoa powder or powdered sugar while glaze is still tacky, or pipe a contrasting chocolate drizzle before the glaze sets.

Allow the glaze to set at room temperature for about 30 minutes, or refrigerate for 10–15 minutes to speed setting. Store petit fours in an airtight container in the refrigerator for up to 5 days. Serve chilled or at cool room temperature.