Truffle Petit Fours

Truffle petit Fours-Anyone can make these!

Truffle petit Fours-Anyone can make these!

I really wasn’t sure what to call these. They are the same base as a Cake Ball. But to be honest with you, I don’t like the name Cake Ball. Every time I hear it, I think of Schweddy Balls and I lose my appetite. Now if you are old enough, you’ll get the reference. If not, watch this clip from Saturday Night Live.

I love Alec Baldwin but no matter what he does (including using his cell phone on an airplane) I’ll always think of him in this clip.

And besides, cake balls are a pain to make. And cake pops, I always lose mine when dipping, falls right off the stick into the chocolate. Not worth the trouble. But I do love to eat them. Just a few bites, enough to satisfy that sweet craving, without filling up. That is, unless you eat 6 or 7, but I won’t tell if you do.

So Cassie had made these delicious Devil’s Food cupcakes. But we made way too many. And the first ones, we overfilled the cups so they weren’t pretty.

Truffle petit Fours-Anyone can make these!

I was all set to make cake balls, just for the family. As I was getting the bowl out I spied my silicone trays.

Do you ever have that light bulb moment? Making cake balls is messy. You have to roll them with your hands and no matter how much I try, they are never the exact same size. Oh, and they roll (unless you slightly flatten them on one side.)

Why not just shape them in my molds? But my brain doesn’t stop there. I still have the issue of dipping them in melted chocolate. I’m already shaping them like Petit Fours why not use a poured fondant? Oh yes!

I’m here to tell you, not only are these pretty, perfect for any occasion but the poured fondant is better than the melted chocolate. Did I really say that? Well, it’s true, the fondant doesn’t over power the flavor of the cake mixture, just complements it. Fondant will also hold up better in the summer heat.

And making these was so fast! It took, maybe 10 minutes to make my cake mixture and press into my molds. And Covering with the poured fondant took even less time. The only time consuming part is waiting.

Truffle Petit Fours

1 batch already baked cake. Use box or scratch, your choice
1-2 cups frosting, canned or scratch

For this batch I used Cassie’s Devil’s Food Cake and The Peanut Butter Frosting both found here.

Crumble your cake in a large mixing bowl. Start by adding 1 cup of frosting.

Use a pastry blender, mix in frosting till all blended.
Truffle petit Fours-Anyone can make these!
Test for moistness by grabbing a bit and pressing in your hand. If it stays together without crumbs, your good. If needed, add more frosting. Every cake will be different depending on the moisture level of the cake.
Truffle petit Fours-Anyone can make these!
Press cake mixture into silicone molds. You want to pack it in there. Don’t want it falling apart when you push it out later. Freeze for at least 2 hours.
Truffle petit Fours-Anyone can make these!

Prepare your work station. Place a wire rack on a cookie sheet covered with wax paper (just makes clean up easier.) You’ll also need a dipping tool or a fork and also a knife.

Gently remove cakes from mold, place on a tray and put back in the freezer.

Truffle petit Fours-Anyone can make these!

Chocolate Poured Fondant
Just like my White Poured Fondant but with chocolate added

Chocolate Poured Fondant

Ingredients

  • 6 cups powdered sugar
  • 1/2 cup plus 1 tablespoon water
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 3 ounces unsweetened chocolate, chopped

Instructions

  1. Combine sugar, water and corn syrup in a medium saucepan, stir until smooth.
  2. Over low heat, bring up to a temperature of 92-100 degrees. Remove from heat and stir in vanilla and chocolate. Stir until smooth and all chocolate is melted.
  3. Remove a few, maybe 4-5 cakes from the freezer. Dip your fork (or dipping tool) in your fondant then place a cake on the fork. Spoon fondant over top of cake and let it drip down all sides.
  4. Gently, with the edge of your knife, slide cake onto rack to cool and set up.
  5. Continue with remaining cakes.

Notes

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http://chocolatechocolateandmore.com/2012/06/truffle-petit-fours/

Truffle petit Fours-Anyone can make these!

Truffle petit Fours-Anyone can make these!

It didn’t take me 10 minutes to cover all my little cakes.

Let them set up for at least 30 minutes before adding any decoration. I used my handy bottles and just drizzled some melted chocolate over mine.

Truffle petit Fours-Anyone can make these!

I love drizzle, so pretty, and it’s basically a scribble. For easiest removal from your rack, place tray, and rack, in freezer for 30 minutes before removing.

Want some more pretty treats?

Petit Mocha Cheesecakes

Petit Mocha Cheesecakes

Bite Sized Chocolate Meringues

Chocolate Meringues

Easy Palmiers from www.ChocolateChocolateandmore.com

Easy Palmiers

Simple Shortbread-just a few ingredients and you've got a delicious cookie, perfect to serve with coffee or tea.

Simple Shortbread

Birthday Cake Milkshakes

Birthday Cake Milkshakes

Jell-o Swirled Cupcakes with Jello Buttercream

Jello Swirl Cupcakes

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Comments

  1. Those look to die for. I love your blog name. I’m a chocolate lover! I’m hosting my weekly link party right now and I’d love for you to join in at http://www.thenymelrosefamily.blogspot.com/2012/06/whimsy-wednesdays-15.html

  2. Love that you’ve used different shapes! :)

  3. these look delicious and so pretty :) xx

  4. Love these!! YUM :)

  5. Great idea. They look so cute and delicious!

  6. What an awesome idea Chocolate Petit Fours, I can’t wait to make these for my next tea party. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. It’s a very good thing I don’t know where you live, because I’d be tempted to eat them all!!!!

  8. Yum! I wish I had one to sample right now!

  9. Looks so good! Thanks for linking with me on Wow Us Wednesday :)

  10. Joan,
    Yum these look delicious! I can’t wait to try them. So much easier than cake pops. Thanks so much for stopping by Creative Thursday this week. I couldn’t do these parties without you. Can’t wait to see what you link up next week. Have a wonderful weekend.
    Michelle

  11. These look great – love the idea of using the molds to make it even easier. It gives a really professional look, too!

  12. Love the idea to use those shaped molds! Thanks!

  13. Cute idea and it looks much easier than making the cake balls!

  14. These are wonderful! I have these molds and now I know what to do with them.
    Thanks!

  15. You are KILLING me over here! These are so pretty AND chocolate!! Can’t wait to use my star ice cube tray for sweets!! Thanks for sharing these at the {what’s shakin’ link party}!!

  16. These are beautiful and look delicious! The starts are soooo cute. We appreciate you linking up to our “Strut Your Stuff Saturday”. Hope you’ll come back soon! -The Sisters

  17. So beautiful! You did a great job, it’s not as easy as you made it look to get them to look so perfect! :) Thanks for sharing this great post on Saturday Show & Tell @ Cheerios and Lattes last week! :) Hope to see you again this weekend! :)
    Mackenzie

  18. Wow! I love your site the Petit Fours look delish! I would really love if you could link up to Thursday food Fest at http://www.theeaseoffreeze.com. Smiles, Sarah

  19. Ok! so how did I miss these Miss Chocolate , but who cares now , I have this amazing recipe. thank you and have a great weekend …..going to buy some molds :-)

  20. Audra lynn says:

    I used candy melts in different colors super simple

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