Chocolate Glazed Petit Fours
Makes about 14 two-bite petit fours.
Ingredients
- 1 cake layer from chocolate mousse torte recipe
- ½ recipe of Chocolate Glaze from chocolate mousse torte recipe
- Décor items for petit fours, such as silver dragees, coloured sugars, gold dust, candied orange peel
Method
- Cut the cake layer into 2-bite rounds using a 1 ½-inch round cookie cutter (straightsided) and place these on a cooling rack resting over a parchment-lined baking tray, and so there is a 2-inch gap between them.
- Heat the chocolate glaze until it is just melted (about 120 °F) and spoon the glaze over each petite four so that the top and sides are completely covered.
- Chill these for about 20 minutes, then pour a second layer of glaze over them.
- Decorate the tops of the Petit Fours as you wish, with dragees, coloured sugar, gold dust or candied fruit.
- Chill the Petit Fours and then lift them onto your serving plate.
The petit fours can be stored, refrigerated, for up to 3 days.