Petit Fours

December 27th, 2007


These are such a great addition to a holiday table. They taste great, but they’re even better to look at! Also, if you’re having a New Year’s celebration, these would feed a lot of people as finger foods, and they’re really just stunning.

I decorated these with pretty much every available garnish in my parents’ house over Christmas. Almond slivers, pine nuts, crushed hazelnuts, whole pecans, sea salt, cocoa powder, shaved white chocolate, crystallized ginger, and I’m sure there are others I’m already forgetting! So we had about 20 variations of petit fours for dessert.


I really recommend making your own cake for inside the petit fours. I used one homemade pound cake and one store-bought gingerbread loaf cake. The pound cake was perfect, easy to dip into the chocolate ganache, and stayed perfectly moist. The store-bought gingerbread loaf was crumbly, much more difficult to dip, and dried out faster. Even using a box mix, the homemade was still far superior.


Petit Fours

1 medium-size pound cake (substitute flavored pound cake or loaf cake as desired)
1/2 cup raspberry jelly
12 ounces semi-sweet chocolate
1/2 cup heavy cream
Nuts, ginger, shaved chocolate and sea salt for topping

1. Cut pound cake into 1″ cubes, and then cut the cubes in half.
2. Spread jelly in the center of the two halves of each cube, and push together (see picture, below).
3. In a double boiler, heat chocolate until just starting to melt. Remove from heat and stir in the heavy cream. Stir until thick and silky, heating over the double boiler again if necessary.
4. Dip each pound cake sandwich into the chocolate, and place on wax paper on a baking sheet. Use a knife to smooth out fingerprints.
5. Decorate each petit four with chopped nuts or other garnishes. Refrigerate until serving.

Makes about 30 petit fours, can be doubled.


Tags: desserts · food

17 responses so far ↓

  • 1 MrsPresley // Dec 27, 2007 at 10:33 pm

    wow, those look so beautiful! looks like you had fun with the garnishes 🙂

  • 2 holler // Dec 29, 2007 at 7:06 am

    Those look devillishly good! You must have lots of patience to make all those!

  • 3 Kristen // Dec 29, 2007 at 11:46 pm

    Thank so much for this recipe. You did a beautiful job!

  • 4 Emiline // Dec 30, 2007 at 2:20 am

    They’re gorgeous; I’ve always wanted to try making petit fours.

  • 5 Ann // Dec 30, 2007 at 6:11 pm

    Beautiful! I want to try it with the orange-grapefruit marmalade I just made…

  • 6 Katie // Jan 2, 2008 at 8:56 am

    Um, I’m quickly realizing this may be a favorite blog of mine. All of these posts are “favorites” of mine! Petit fours are a huge pain of work, but totally worht the effort. Well done!

  • 7 Jade // Jan 16, 2008 at 4:28 pm

    These are beautiful!

  • 8 deeba // Jan 21, 2008 at 6:25 am

    Very pretty indeed. I love the idea of Petits Fours. Have been making a few this year, & love the idea of these small, festive bites!

  • 9 Lemon Parsley Orzo | sugarlaws // Feb 1, 2008 at 9:51 am

    […] submitted my Christmas recipe for petit fours.  My post gives a recipe for the base and chocolate ganache coating, along with suggestions for […]

  • 10 steamy kitchen // Feb 1, 2008 at 9:31 pm

    beautiful! so when ya gonna quit law and be a full time baker?!

  • 11 Cinnamon Ice Cream | sugarlaws // Feb 4, 2008 at 9:59 am

    […] Death By Chocolate Contest! Voting runs this week, so please, please, please vote for my petit fours! (Need an extra incentive?  By registering to vote, you’re also putting yourself in the […]

  • 12 katy // Feb 6, 2008 at 1:47 pm

    Jaden — ask me again when my law school loans are paid off. 🙂

  • 13 Shirley // Oct 13, 2008 at 3:46 pm

    I look forward to trying the petit four recipe.  They look delicious.  Keep up the great work.

  • 14 Day 183:Holiday Laziness and Baking « The Clean Bin Project // Dec 30, 2008 at 3:32 am

    […] Grant formatted the camera and erased all my delicious photos, so I stole this image from sugarlaws, the absolutely fabulous cooking blog where I got the petit fours recipe from.  Her photos are […]

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  • 16 melony // Sep 28, 2010 at 6:30 pm


  • 17 Chocolate-Covered Cream Cheese Pound Cake Petit Fours with Raspberry Filling | Cupcake Artist // Jan 6, 2013 at 2:24 pm

    […] Then I found the assembly of petit fours with chocolate on Sugarlaws. […]

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