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.
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.
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.
Chocolate Poured Fondant
Just like my White Poured Fondant but with chocolate added
- 6 cups powdered sugar
- 1/2 cup plus 1 tablespoon water
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 3 ounces unsweetened chocolate, chopped
- Combine sugar, water and corn syrup in a medium saucepan, stir until smooth.
- 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.
- 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.
- Gently, with the edge of your knife, slide cake onto rack to cool and set up.
- Continue with remaining cakes.
recipe source ChocolateChocolateandmore.com
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.
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?