Chilli Chocolate Petits Fours

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: For an even bake, rotate the tray halfway through.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and espresso powder.

   Tip: Make sure to sift the powder to avoid lumps.

3. 3

   In a large bowl, melt the chocolate and butter in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

4. 4

   Add the sugar, salt, and chilli powder to the melted chocolate mixture and whisk until combined.

   Tip: Adjust the chilli powder to your desired level of spiciness.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure the eggs are fully incorporated before adding the next.

6. 6

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Avoid developing the gluten in the flour.

7. 7

   Sift the coloured sugar over the dough and fold gently to distribute.

   Tip: This will give the petits fours their signature colour.

8. 8

   Scoop the dough into small balls, about 20g each, and place on the prepared baking tray.

   Tip: Leave about 1.5cm of space between each petit four.

9. 9

   Bake for 15-20 minutes, or until the edges are set and the centres are just slightly soft.

   Tip: Avoid overbaking, as this can make the centres dry.

10. 10

    Allow the petits fours to cool completely in the tray before dusting with powdered sugar.

    Tip: This will help the sugar stick to the chocolate.

11. 11

    Serve and enjoy!

    Tip: These are best consumed within 24 hours of baking for optimal flavour and texture.