Between the Pages Creations Recipes

Chocolate Ganache Petit Fours




Petit fours2

The cake used to make these Petit Fours has a rich chocolate flavor. The cake recipe was based on the “Bernachon Palet D’or Gateau” recipe in Rose Beranbaum’s Rose’s Heavenly Cakes.  I made these Petit Fours using the extra batter from the  Bernachon Palet D’or Gateau Recipe that I used to make the cross cake for the Confirmation Cake. I put baker’s joy into an 8 by 8 inch pan in order to grease it. Then I poured the extra batter into the 8 by 8 inch square pan and baked it for about 35 minutes at 350 degrees.  I let it cool on a rack for about 10 minutes and then truned the cake onto another rack.  Once cool, I placed the cake onto a cutting board and cut it into 12 petit fours that were about 2 inch by 1 inch squares.  I cut each cake square piece in half so that ganache could be placed in the middle of each petit four.   


I used the extra Crème Fraiche Ganache recipe  from the confirmation cake to put icing between some of the Petit Fours.  I then put the 2 pieces back together. 


For the rest of the Petit Fours, I made some Chocolate Ganache and while it was still liquid, I used a knife to spread it between the rest of the Petit Fours.


Next I dipped each Petit Four into the Chocolate Ganache and set each one onto a rack to cool and harden.  Once hardened, I carefully removed each Petit Four from the rack and placed it onto a serving plate.



I made some chocolate doves to place on top.

To make the chocolate doves: 

Ingredients needed 

Ghiradelli Double Chocolate Candy Making Bar

 Doves chocolate mold


Measure 2 oz of Ghiradelli double chocolate candy making bar in a small microwave safe bowl. Warm it for 45 seconds. Stir as much as possible.  Heat the chocolate for an additional 15 seconds.  Stir as much as possible.  Continue heating and stirring for 15 seconds until the chocolate is mostly melted, then just stir until the rest of the chocolate is melted.  Do not overheat it in the microwave or the chocolate will change consistency and will not be good. Pour the chocolate into a  doves chocolate mold. Let it sit in the refrigerator for twenty minutes. Then turn the mold over and bang gently it on the table until all the chocolates fall out.

Using gloves or a paper towel, place each dove onto a Petit Four.  Your fingers may leave fingerprints on the chocolate, so try not to handle the chocolate with your fingers.


With the extra batter and extra icing,  these 12 Petit Fours were easy to make.

To making just Petit Fours, use a 9 by 13 by 2 in pan for the cake batter.

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