Elegant Chocolate Raspberry Petit Fours
Indulge in the divine blend of rich Godiva white chocolate and tangy raspberry puree with this luxurious dessert, perfect for any sophisticated gathering. These elegant petit fours offer an exquisite bite-sized experience layered with raspberry sponge cake and raspberry-infused ganache, topped with a delicate pink chocolate drizzle. Impress your guests with these gourmet treats, ideal for a special dinner party or elegant afternoon tea.
48
Servings
N/A
Calories
16
Ingredients
Ingredients
cake flour
1 1/3 cups (sifted)
baking powder
1 1/4 teaspoons (sifted)
salt
1/4 teaspoon (sifted)
unsalted butter
3 tablespoons (as is)
Chambord raspberry liqueur
2 tablespoons (as is)
large eggs
3 (as is)
superfine sugar
1 cup (as is)
vanilla extract
1 teaspoon (as is)
frozen unsweetened raspberries
1 (18 ounce) package (thawed and pureed)
heavy cream
1 1/3 cups (as is)
Godiva white chocolate
24 ounces (chopped)
Chambord raspberry liqueur
2-3 tablespoons (as needed)
Godiva white chocolate
3 ounces (melted)
red food coloring
a few drops (as needed)
fresh raspberries
optional (for garnish)
sugared mint leaf
optional (for garnish)
Instructions
1
1. Begin by making the Raspberry Puree: Thaw the frozen raspberries and press them through a fine-mesh strainer using a rubber spatula, yielding approximately 1.5 cups of puree.
2
2. Prepare the Raspberry Sponge Cake: Preheat your oven to 350°F. Butter a 15"x10" jelly roll pan, line it with parchment paper, and butter the paper as well.
3
3. In a small bowl, sift together the cake flour, baking powder, and salt. Set aside.
4
4. In a small saucepan, combine 2/3 cup of the Raspberry Puree with unsalted butter over medium heat until it reaches a boil. Stir in the Chambord raspberry liqueur and remove from the heat.
5
5. In a large mixing bowl, beat the eggs, superfine sugar, and vanilla extract at high speed using an electric mixer for about 5 minutes, or until the mixture is thick and lemon-colored.
6
6. Reduce the speed to medium and carefully pour in the hot Raspberry Puree, mixing well. Gradually add the flour mixture, beating on low speed until incorporated.
7
7. Evenly spread the batter in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched. Allow the cake to cool in the pan for 5-10 minutes, then invert onto a wire rack and peel off the parchment paper. Let it cool completely.
8
8. Prepare the Raspberry Ganache: In a medium saucepan, heat the heavy cream and 2/3 cup Raspberry Puree over medium heat until it reaches a boil, stirring occasionally. Remove from the heat.
9
9. Add the chopped Godiva white chocolate to the cream mixture and stir until smooth. Add Chambord raspberry liqueur and mix. Pour the ganache into a jelly roll or baking pan, cover with plastic wrap, and let it cool until thickened, about 1 to 2 hours. Refrigerate if needed until ready to use.
10
10. Assemble the Petit Fours: Cut the cake in half crosswise to create two 10"x7.5" rectangles. Spread 2/3 cup of Raspberry Ganache over one half and top with the other half.
11
11. Wrap the layered cake in plastic wrap and freeze until firm, approximately 1 hour.
12
12. Once firm, cut the cake into 1" squares. Place half of the squares on a wire rack set over a baking sheet, while returning the remaining squares to the freezer.
13
13. Melt the Raspberry Ganache in a microwave-safe measuring cup at medium (50%) power for 1 minute. Stir until smooth and thin enough to pour.
14
14. Slowly drizzle the ganache over the petit fours, covering all sides. Chill in the refrigerator for 15 minutes and repeat with the remaining squares.
15
15. Decorate the Petit Fours: Melt the remaining Godiva white chocolate in a microwave-safe cup on medium power for 1 minute. Stir until smooth and tint pink with red food coloring.
16
16. Use a parchment cone, pastry bag, or teaspoon to drizzle the melted pink chocolate over the petit fours. Refrigerate for at least 1 hour until set.
17
17. Allow the petit fours to stand at room temperature for 30 minutes before serving. Optionally, garnish with fresh raspberries or sugared mint leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Elegant Chocolate Raspberry Petit Fours?
They are bite-sized gourmet desserts featuring layers of raspberry sponge cake and raspberry-infused white chocolate ganache, topped with a pink chocolate drizzle.
How many servings does this recipe provide?
This recipe yields approximately 48 petit fours.
What is the main chocolate used in this recipe?
The recipe specifically uses Godiva white chocolate for both the ganache and the decorative drizzle.
How do I prepare the raspberry puree?
Thaw 18 ounces of frozen unsweetened raspberries and press them through a fine-mesh strainer to remove seeds, yielding about 1.5 cups of puree.
What type of pan is required for the sponge cake?
You will need a 15-inch by 10-inch jelly roll pan.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit.
What liqueur is recommended for the raspberry flavor?
Chambord raspberry liqueur is used in both the cake batter and the ganache.
How long should I beat the egg and sugar mixture?
Beat the eggs, superfine sugar, and vanilla at high speed for about 5 minutes until the mixture is thick and lemon-colored.
How do I know when the sponge cake is finished baking?
Bake for 12 to 15 minutes or until the cake springs back when lightly touched.
What ingredients are in the raspberry ganache?
The ganache consists of heavy cream, raspberry puree, chopped Godiva white chocolate, and Chambord raspberry liqueur.
How do I assemble the layers of the petit fours?
Cut the cooled cake into two 10x7.5 inch rectangles, spread 2/3 cup of ganache on one half, and top it with the other cake half.
Why should the cake be frozen before cutting?
Freezing the layered cake for about an hour makes it firm enough to cut into clean, precise 1-inch squares.
How do I glaze the individual petit fours?
Melt the remaining ganache in the microwave until pourable, then drizzle it slowly over the cake squares to cover all sides.
How do I create the pink chocolate drizzle?
Melt 3 ounces of white chocolate and tint it with a few drops of red food coloring.
What is the best way to apply the pink decorative drizzle?
Use a parchment cone, a pastry bag, or a teaspoon to drizzle the pink chocolate over the chilled petit fours.
How long should the finished treats be refrigerated before serving?
Refrigerate the decorated petit fours for at least 1 hour to allow them to set properly.
Should these be served cold?
For the best texture and flavor, allow the petit fours to stand at room temperature for 30 minutes before serving.
Can I use fresh raspberries for decoration?
Yes, fresh raspberries are an optional garnish that adds a beautiful touch to the final presentation.
What other garnishes are suggested?
Sugared mint leaves are recommended as an optional garnish alongside fresh raspberries.
What dry ingredients are sifted for the cake?
Sift together the cake flour, baking powder, and salt before adding them to the wet ingredients.
How is the raspberry puree incorporated into the cake batter?
Heat 2/3 cup of puree with butter until boiling, stir in Chambord, and then carefully pour the hot mixture into the beaten egg mixture.
What size should the individual cake squares be?
The cake should be cut into 1-inch squares.
How do I thin the ganache for pouring?
Microwave the ganache at 50% power for about 1 minute and stir until it reaches a smooth, pourable consistency.
What kind of sugar is best for this recipe?
Superfine sugar is recommended for the cake batter to ensure a smooth, light texture.
Do I need to grease the parchment paper?
Yes, you should butter the jelly roll pan, line it with parchment, and then butter the paper as well for easy cake removal.
How long does the ganache need to cool initially?
Let the ganache cool for 1 to 2 hours until thickened before using it as a filling.
What is the preparation for the frozen raspberries?
They must be thawed and then pureed/strained before use in the cake and ganache.
Can I use regular white chocolate instead of Godiva?
While the recipe specifies Godiva for a gourmet result, you can use another high-quality white chocolate.
What should I do if the ganache is too thick to pour?
Continue to gently heat it in short intervals at low power until it reaches a consistency that can easily coat the cake.
How should the cake be cooled after baking?
Cool in the pan for 5-10 minutes, then invert onto a wire rack, remove the parchment, and let it cool completely.