Eggnog & Chocolate Petits Fours
My darling sister (she makes deliciously sinful cupcakes…see them on her Facebook page here!) gave me a 5lb. half-block of Callebaut semi-sweet chocolate! And chunks of white chocolate and dark chocolate to boot. An overabundance of chocolates… that’s a good problem to have. So that I would not resort to just gnawing on the slabs at night while sipping a glass of wine, I had to come up with some chocolate recipes, stat. Hence, these Petits Fours.
The baked cake is cut into cubes (some of these came out more rectangular, or wedge because I didn’t want to waste any cake, but you get the idea.)
- 1/2 c. (1 stick) butter
- 1-1/4 c. granulated sugar
- 3 eggs
- 1 tsp. rum extract
- 2 c. unbleached all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. freshly ground nutmeg plus more for finishing
- 1 c. light eggnog
- 12 oz. white chocolate
- 12 oz. semi-sweet chocolate
- White sprinkles or other decorating bits
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar for 5 minutes until fluffy and pale. Beat in the eggs one at a time, then add in the rum extract.
- In a separate bowl, mix together the flour, baking powder, salt and 2 tsp. nutmeg. Mix into the wet mixture in stages, alternating with the eggnog, until thoroughly combined.
- Pour the batter into a 9″ x 13″ baking dish that has been lightly coated with nonstick spray. Bake in the heated oven for 30-35 minutes until a tester inserted in the center comes out clean. Place the pan on a cooling rack. Allow the cake to cool completely.
- Line a work surface with 2-3 pieces of wax paper. Once the cake has cooled, turn it out of the pan onto a cutting board. With a sharp knife cut the cake into cubes: separate them into two batches, one for white chocolate and one for semi-sweet.
- In the top of a double boiler (boiling water in the bottom) melt the white chocolate, stirring until smooth. Set up the cake pieces, pan of melted white chocolate and wax paper on your work surface so you can move quickly from one to the next.
- Use tongs to place cake pieces one at a time into the melted chocolate – turn the pieces carefully so the cake doesn’t break apart and coat all sides. With a fork go under the coated cake piece and lift it out of the chocolate, allowing excess chocolate to drip away. Carefully place the piece on the wax paper. Repeat with the remaining half-batch of cake cubes. Grate nutmeg over the tops of the white chocolate petits fours.
- Repeat the process with melted semi-sweet chocolate and the remaining batch of cake cubes. Once the semi-sweet coated petits fours are done, grate nutmeg over the tops and also decorate tops with the white sprinkles or other decorative topping. Allow all the petits fours to sit until chocolate cools and hardens.
- Eat them! Or, store in an airtight container for 3-4 days.