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Chocolate Ganache Petits Fours

How to make Chocolate Ganache Petits Fours:

Quantity for casing

Ingredients
175g (6oz) Plain chocolate, broken into pieces
1 tsp Sunflower oil

Quantity for ganache

Ingredients
150ml Double cream
100g (4oz) Plain or milk chocolate, broken into pieces
Dash Rum or brandy to flavour
Small quantity Shredded pistachio nuts
Small quantity Edible gold leaf


Method
First make the chocolate casings. Melt the chocolate slowly in a bowl with the oil over a pan of hot water. Allow to cool slightly then brush the inside of about 25 petits fours cases with a thin layer of chocolate (you can use a fine brush to do this, or even just the ball of one finger). Leave to set in a cool place. Give the cases a second coat of chocolate and leave to set in the same way.

For the ganache, place the cream into a small saucepan and bring to the boil. Remove from the heat and add the chocolate pieces and a little rum or brandy. Stir until the chocolate has melted. Return the pan to the heat, bring to the boil and then take off the heat and allow to cool. When firm, spoon the chocolate ganache into a piping bag fitted with a medium star nozzle and pipe rosettes of the ganache into chocolate cases. Carefully peel off the petits fours cases. Decorate the top of each with a shred of pistachio nut or a touch of gold leaf, and chill until required.

Thanks to
Alice Robinson from the United Kingdom for submitting this Chocolate Ganache Petits Fours recipe.

Added on 24 August 2007.

 

Click to here to submit your own recipe


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