Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

  • Home
  • About
  • Recipes
    • Course or Meal
      • Appetizers
      • Breakfast/Brunch
      • Dessert
      • Main Course
      • Salads
      • Side Dishes
      • Soups
    • Cuisine
      • Italian
      • Scottish (British)
      • Other Cuisines
        • Asian
        • French
        • German
        • Greek
        • Mexican
        • Other
    • Ingredient
      • Beef
      • Cheese
      • Chicken (Poultry)
      • Chocolate
      • Eggs
      • Fish & Shellfish
      • Fruit
      • Legumes
      • Pasta
      • Pork & Lamb
      • Potatoes
      • Vegetables
    • Special Diets
      • Dairy Free
      • Egg Free
      • Gluten Free
      • Nut Free
      • Vegan
      • Vegetarian
    • Types of Food
      • Beverages
        • Alcoholic
        • Non-Alcoholic
      • Bread, Cookies & Pastries
      • Cakes & Pies
      • Candies, Sweets & Confections
      • Dressings, Sauces, Syrups & Toppings
      • Jams
      • Pickles
      • Sandwiches & Snacks
    • Non Sequitur
      • “How To…”
      • My Rants & Recommendations
  • Travel
  • Work with Me

Chocolate Petit Fours, Perfect for Valentine’s Day or Afternoon Tea

February 5th, 2014 | 25 Comments

Share66
Pin813
Tweet
Share
Share
879 Shares

Chocolate petit fours are perfect for Valentine’s Day if you’re thinking of making something a little different. They are bite sized treasures of goodness, and I’ve made them three different ways using one cake. Enjoy!

serving chocolate petit fours

Just what are petit fours? (Pronounced “pehtee four”, with your best French accent!)

As an Amazon Associate I earn from qualifying purchases.

Well, in this instance, they are tiny little cakes, drizzled in chocolate ganache and white chocolate. There’s no need for any special molds, cake tins or paper cups, because these are made from a normal chocolate cake baked in a 9 x 13 pan. Although, you will need a special cake slicing tool for best results. It’s rather inexpensive on Amazon.

Individual Lemon Raspberry Trifles are another delicious idea for Valentine’s Day!

Individual lemon raspberry trifles trifle recipe whipped cream limoncello

Of course you can make these!

If you follow my simple step by step directions, you can easily make these lovely creations in your own kitchen. You can also mix and match flavors of cake, fillings, coatings and toppings to make your very own personal masterpiece(s)!

I made these chocolate petit fours for a Food Bloggers of Los Angeles meeting last Sunday, where the theme was Chocolate and Champagne. Bummer, right?

serving chocolate petit fours

You can find all the Valentine’s treats which were brought to the event at the bottom of this post; like my friend, Valentina’s, heavenly Blood Orange-Champagne Creme Brûlée, from Cooking on the Weekends.  Leslie’s Lemon Pudding Cake from Bake This Cake was wonderful and would also be perfect for a Valentine’s Day meal.

desserts for Valentine's day

Here are the photos and instructions on how to make the lovely chocolate petit fours.

white chocolate petit fours


Chocolate Petit Fours

makes 54

Ingredients

  • one 9″ x 13″ buttermilk chocolate cake (use this cupcake recipe but bake it in 9″ x 13″ pan buttered, and lined with waxed paper, then buttered and floured on top of the paper and sides = easy removal)
  • whisky cream liqueur (like Magnum) or your choice of liqueur (optional)
  • speculoos spread (smooth and/or crunchy), chocolate hazelnut spread, or your choice of icing/filling
  • 1 cup (8 oz) chocolate chips, I used dark, but use your favorite, as long as its good quality
  • 1 cup (8 oz) whipping cream
  • 1/2 cup (4 oz) white chocolate (DO NOT USE Wilton candy melts)
  • 1 tsp sunflower or similar oil
  • sprinkles, chocolate curls, flakes, etc. to decorate the top of the petit fours

Remove the cake from the pan, by turning it upside-down onto a layer of waxed paper sprinkled with powdered sugar and remove the waxed paper from the bottom of the cake.

Using a cake slicer cut the cake in half, lengthwise.

making chocolate petit fours

Then cut the cake into thirds, remove the top layer and spread with your choice of fillings.

These were my choices:

  1. Sprinkled the base with whisky cream liqueur, chocolate hazelnut spread and sprinkled with crushed meringue.
  2. Covered with crunchy speculoos spread (cookie butter from Trader Joe’s).
  3. Covered with smooth speculoos spread (I added crushed meringue on this one too).

making chocolate petit fours

It was hard not to “taste-test” along the way!

making chocolate petit fours

Now, place the top layer back on the bottoms, and cut each third into 18 squares. Use a knife dipped into hot water and wipe with a paper towel in between cuts, to keep the cake “clean”.

cutting chocolate petit fours

Melt the dark chocolate and cream in a small pot, but don’t overheat or the ganache will be too runny.

When it pours, and drips easily over the top without all running off, it is the correct consistency.

Using a teaspoon, partially cover two-thirds of the petit fours.

making and coating chocolate petit fours

Top them with crushed meringue, sprinkles, grated chocolate or whatever you desire. I only used three toppings, that way I could tell which filling was in each chocolate petit four.

chocolate petit fours photo

Melt the white chocolate with the teaspoonful of oil, and partially cover the remaining squares. Top with your choice of decoration.

chocolate petit fours photo

Refrigerate until the chocolate and ganache are set.

If the food bloggers were any indication of how good these chocolate petit fours tasted, you’ll be very happy with the outcome!! I must say, my personal favorite was the whisky cream liqueur/chocolate hazelnut spread/dark chocolate combination!

Happy Valentine’s Day!

chocolate petit fours photo cut in half

Don’t miss another recipe or travel post, sign up for my free subscription below!

Yield: 45

Chocolate Petit Fours, Perfect for Valentine's Day or Afternoon Tea

Pretty little chocolate cakes to be eaten in one or two bites, perfect for Valentine's Day or afternoon tea.
Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • one 9″ x 13″ buttermilk chocolate cake (use this cupcake recipe but bake it in 9″ x 13″ pan buttered, and lined with waxed paper, then buttered and floured on top of the paper and sides = easy removal)
  • whisky cream liqueur (like Magnum) or your choice of liqueur (optional)
  • speculoos spread (smooth and/or crunchy), chocolate hazelnut spread, or your choice of icing/filling
  • 1 cup (8 oz) chocolate chips, I used dark, but use your favorite, as long as its good quality
  • 1 cup (8 oz) whipping cream
  • 1/2 cup (4 oz) white chocolate (DO NOT USE Wilton candy melts)
  • 1 tsp sunflower or similar oil
  • sprinkles, chocolate curls, flakes, etc. to decorate the top of the petit fours

Instructions

  1. Remove the cake from the pan, by turning it upside-down onto a layer of waxed paper sprinkled with powdered sugar and remove the waxed paper from the bottom of the cake.
  2. Using a cake slicer cut the cake in half, lengthwise.
  3. Then cut the cake into thirds, remove the top layer and spread with your choice of fillings. These were my choices: Sprinkled the base with whisky cream liqueur, chocolate hazelnut spread and sprinkled with crushed meringue. Covered with crunchy speculoos spread (cookie butter from Trader Joe’s). Covered with smooth speculoos spread (I added crushed meringue on this one too).
  4. Now, place the top layer back on the bottoms, and cut each third into 18 squares. Use a knife dipped into hot water and wipe with a paper towel in between cuts, to keep the cake “clean”.
  5. Melt the dark chocolate and cream in a small pot, but don’t overheat or the ganache will be too runny. When it pours, and drips easily over the top without all running off, it is the correct consistency. Using a teaspoon, partially cover two-thirds of the petit fours.
  6. Top them with crushed meringue, sprinkles, grated chocolate or whatever you desire. I only used three toppings, that way I could tell which filling was in each chocolate petit four.
  7. Melt the white chocolate with the teaspoonful of oil, and partially cover the remaining squares. Top with your choice of decoration. Refrigerate until the chocolate and ganache are set.

Nutrition Information:

Yield:

22

Serving Size:

2

Amount Per Serving:Calories: 232 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 319mg Carbohydrates: 23g Fiber: 1g Sugar: 20g Protein: 6g
© Christina Conte
Cuisine: French / Category: Cakes & Pies

Here is a photo I took in Hollywood when driving home after the Food Bloggers of Los Angeles meeting.

FBLA Chocolate Party 2014 Recipe and Resource Links

Desserts

  • Chocolate Petit Fours — Christina Conte of Christina’s Cucina
  • Chocolate Brownie Quick Bread — Dorothy Reinhold of Shockingly Delicious
  • Fair-Trade Chocolate Earthquake Cookies — Alison Ashton at Nourish Network
  • Mocha Truffle Bars — Valentina of Cooking On The Weekends
  • Pain au Chocolat and Cro-Nut Hearts — Judy at Two Broads Abroad
  • Vegan Nutella Fudge — Alanna Waldron of Eat Real Food
  • Cabernet Chocolate Sauce — Nancy Buchanan of A Communal Table
  • Blood Orange-Champagne Creme Brûlée — also from Valentina of Cooking on the Weekends
  • Vintage Lemon Pudding Cake — Leslie Macchiarella of Bake This Cake

Savory Dishes

  • Game Day Chili — Erika Kerekes of In Erika’s Kitchen
  • Tamales with Chocolate Mole Sauce — Patricia Rose of Fresh Food in a Flash
  • Amaretto Sauce/Dressing on Spinach-Berry Salad — Ellen Rosentreter of Within My Means
  • Deviled Eggs — Patti Londre from Worth the Whisk
  • Chinese New Year Slaw — Nancy Eisman of Adventures with Nancy Rose

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Share66
Pin813
Tweet
Share
Share
879 Shares

You may also enjoy these...

  • Inside-Out German Chocolate CakeInside-Out German Chocolate Cake
  • Bittersweet Molten Chocolate Lava CakesBittersweet Molten Chocolate Lava Cakes
  • Buttermilk Chocolate Cupcakes with Mocha Buttercream Icing (TUTORIAL)Buttermilk Chocolate Cupcakes with Mocha Buttercream Icing (TUTORIAL)
  • For Father’s Day, may I Suggest a Chocolate Chip Cookie Baked Alaska Pie?For Father’s Day, may I Suggest a Chocolate Chip Cookie Baked Alaska Pie?
Older Post
A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts and a Katie Chin Cookbook Giveaway
Newer Post
Homemade (Perfect) Cranberry and Orange Yogurt Muffins

Cakes & Pies, Candies, Sweets & Confections, Chocolate, Desserts, Dressings, Sauces, Syrups & Toppings, Vegetarian · Cake, Chocolate, Chocolate Cake, Chocolate Petit Fours, Dessert, Mini, Petit Fours, Sweets, Valentine's Day

Don’t miss another recipe or travel post~sign up for my free subscription below!

I promise never to sell or share your info.

Reader Interactions

25 Responses

  1. 24 Delicious Valentine's Day Treats (Perfect For Parties) | The Scatterbrained Mom says:
    February 5, 2019 at 11:34 am

    […] Chocolate Petit Fours – Perfect for Valentine’s Day brunch! […]

    Reply
  2. Cynthia | What A Girl Eats says:
    July 1, 2016 at 12:40 pm

    I love petit fours!

    Reply
    • Christina says:
      July 1, 2016 at 12:41 pm

      I do too, Cynthia!

      Reply
  3. Valentine’s Day Dessert Recipe: Blood Orange-Champagne Crème Brûlée – weekend recipes says:
    April 16, 2015 at 6:03 am

    […] Chocolate Petit Fours – Christina Conte of Christina’s Cucina […]

    Reply
  4. Lynne@CookandBeMerry.com says:
    February 9, 2014 at 11:21 pm

    These look absolutely delicious! And thanks for the tip about the cake cutter.

    Reply
    • Christina Conte says:
      February 10, 2014 at 4:57 am

      Thank you, Lynne! I love the cake cutter, it’s perfect to level off the top of dome shaped cakes, too! Great investment at under $3! :)

      Reply
  5. Cocoa and Lavender says:
    February 9, 2014 at 10:24 pm

    These look just perfect. And tiny. Which means I could eat a lot of them! Love the idea of filling them with Nutella! Brava! ~ David

    Reply
    • Christina Conte says:
      February 10, 2014 at 4:56 am

      Yes, you could eat a LOT of them, David! :) Thanks for stopping by! CC

      Reply
  6. Cathy @ She Paused 4 Thought says:
    February 8, 2014 at 1:34 am

    A true labor of love – perfect for Valentine’s Day.
    Could you provide a link for the cake cutter tool you used from amazon? Thanks!

    Reply
    • Christina Conte says:
      February 8, 2014 at 5:24 am

      Sure, Cathy! Here it is: http://www.amazon.com/niceeshop-Functional-Kitchen-Stainless-Layered/dp/B00GYRH8X0/ref=sr_1_27?ie=UTF8&qid=1391837032&sr=8-27&keywords=cake+slicer There are others to choose from, but I have a basic, single wire slicer like this one.

      Reply
  7. valentina maria kenney wein says:
    February 7, 2014 at 6:22 pm

    These are pure perfection! xo

    Reply
    • Christina Conte says:
      February 8, 2014 at 5:21 am

      Thank you so much, Valentina!! xx

      Reply
  8. Judy Weintraub says:
    February 7, 2014 at 7:31 am

    So elegant and so ridiculously delicious!!b When can the big guy and I set up residence?

    Reply
    • Christina Conte says:
      February 7, 2014 at 5:42 pm

      Anytime, Judy! Anytime!! :) xx

      Reply
  9. Caren says:
    February 7, 2014 at 1:14 am

    OMG I just relived the taste of those squares. Amazeballs. Loved them.

    Reply
    • Christina Conte says:
      February 7, 2014 at 5:42 pm

      Haha! Thank you, Caren! :)

      Reply
  10. apuginthekitchen.com says:
    February 5, 2014 at 11:31 pm

    They are beautiful Christina. I love petit four, never had chocolate. This is a lovely Valentines treat!

    Reply
    • Christina Conte says:
      February 6, 2014 at 12:16 am

      Thank you so much! xx CC

      Reply
  11. Medeja says:
    February 5, 2014 at 10:34 pm

    Your petit fours look so nice.. Really perfect chocolate treat for Valentines Day, they look very elegant :)

    Reply
    • Christina Conte says:
      February 6, 2014 at 12:15 am

      Thanks, Medeja! Yes, they look like chocolates from a box of chocolates, don’t they? :) CC

      Reply
  12. Dottie says:
    February 5, 2014 at 10:20 pm

    Thanks Christina, I didn’t think so, but thought I would ask you…:)

    Reply
  13. Dottie says:
    February 5, 2014 at 8:54 pm

    Hi Christina, What a beautiful post. I love Petit Fours, and I had tried to make them about a year ago. It was difficult, but they came out ok. Yours look so lovely, and I enjoyed seeing the steps..I love the way they look all on that beautiful plate. I was wondering, if you ever tried to freeze them after you made them? Thanks for a great thought for Valentines Day! :)

    Reply
    • Christina Conte says:
      February 5, 2014 at 9:10 pm

      No, I haven’t frozen them, Dottie, but you could definitely freeze the cake and then decorate them later. I think the ganache would be damaged with putting them in and out of the freezer, so they’d taste fine, but maybe not look so great. Thank you for stopping by! :)

      Reply
  14. Susan Lindquist says:
    February 5, 2014 at 8:37 pm

    Wow! These are beautiful! They look so professional! A question … how are Lammingtons different from Petit Fours? Lucky attendees at your bloggers meeting! The desserts look terrific!

    Reply
    • Christina Conte says:
      February 5, 2014 at 8:48 pm

      From what I know, I think a small Lamington could be classified as a petiit four, but it is specifically coated in jam or chocolate and dipped in coconut (all over). However, I’m not a petit four or Lamington expert, so don’t quote me on this, Susan ;) Thank you for your compliments, you are always so kind! CC

      Reply

Trackbacks

  1. 24 Delicious Valentine's Day Treats (Perfect For Parties) | The Scatterbrained Mom says:
    February 5, 2019 at 11:34 am

    […] Chocolate Petit Fours – Perfect for Valentine’s Day brunch! […]

    Reply
  2. Valentine’s Day Dessert Recipe: Blood Orange-Champagne Crème Brûlée – weekend recipes says:
    April 16, 2015 at 6:03 am

    […] Chocolate Petit Fours – Christina Conte of Christina’s Cucina […]

    Reply

Join the Discussion Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



Newsletter

Footer

More please…

perfect vegan doughnuts

Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)

Chocolate truffle cupcakes with mocha buttercream icing

Chocolate Truffle Cupcakes with Mocha Buttercream Frosting for Valentine’s Day

Lobby of the Peabody Hotel

Stay at The Historic Peabody Hotel for a Memorable Memphis Experience

kumquats on a tree

11 Kumquat Recipes from Breakfast to Cocktails

British Apple scones

British Apple Scones

Drambuie Marmalade

Scottish Drambuie Marmalade

Return to top of page
Copyright© 2011–2019 · Privacy Policy · Log in