Chilli Chocolate Petits Fours
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These little chilli chocolate petits fours are my go to when I want something impressive but don't have hours to spend in the kitchen. With just 45 minutes total from start to finish, you'll have elegant bite sized treats that taste like they came from a fancy bakery. The dark chocolate paired with a subtle kick of chilli creates this wonderful complex flavour that keeps people guessing what makes them so addictive. Plus, dark chocolate is packed with antioxidants, so you can feel a bit better about indulging. They're simple enough for a beginner but elegant enough to serve at dinner parties, and the coloured sugar on top makes them look absolutely stunning with minimal effort.
Ella x
Ingredients
- 250 gdark chocolate
- 100 gcocoa powder
- 150 ggranulated sugar
- 5 gsalt
- 10 gchilli powder(optional for some heat)
- 2 eggeggs
- 120 gunsalted butter
- 1 mlvanilla extract
- 10 gespresso powder
- 150 gall-purpose flour
- 5 gbaking soda
- 50 gcoloured sugar
Detail level
Instructions
- 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
In a medium bowl, whisk together the flour, baking soda, and espresso powder.
Tip: Make sure to sift the powder to avoid lumps.
- 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
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
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
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Avoid developing the gluten in the flour.
- 7
Sift the coloured sugar over the dough and fold gently to distribute.
Tip: This will give the petits fours their signature colour.
- 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
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
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
Serve and enjoy!
Tip: These are best consumed within 24 hours of baking for optimal flavour and texture.
Recipe Variations
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