Chocolate Raspberry Petit Fours
Indulge in the elegant charm of Chocolate Raspberry Petit Fours—bite-sized confections perfect for any special occasion. Featuring moist vanilla cake layers sandwiched with luscious raspberry preserves and enrobed in a silky dark chocolate ganache, these petit fours strike the perfect balance of sweet and tangy flavors. With just 30 minutes of prep and minimal fuss, this recipe transforms simple pantry staples into a stunning dessert centerpiece. Whether you're hosting a tea party or looking for an irresistible treat to impress your guests, these decadent delights are sure to steal the spotlight. Add a fresh raspberry garnish for a burst of color and sophistication!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.5 cup raspberry preserves
- 8 ounces dark chocolate (finely chopped)
- 0.75 cup heavy cream
- 12 fresh raspberries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan, then carefully remove it and transfer it to a cutting board.
Using a sharp knife or a 1-inch square cutter, cut the cake into small, bite-sized squares.
Spread a thin layer of raspberry preserves on top of half of the squares, then place another square on top to make a sandwich.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour it over the finely chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Place the cake sandwiches on a wire rack with a baking sheet underneath to catch excess ganache. Pour the ganache evenly over the petit fours, ensuring all sides are covered.
Let the ganache set at room temperature or in the refrigerator for about 30 minutes.
If desired, garnish each petit four with a fresh raspberry before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 31.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
