Mint Chocolate Petits Fours
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These elegant mint chocolate petits fours are my go to when I want to impress without spending hours in the kitchen. With just 45 minutes from start to finish, they're surprisingly simple to pull together, and the ingredients are probably already hiding in your pantry. The fresh mint isn't just delicious; it's packed with antioxidants that aid digestion, making these little treats feel a bit more virtuous. The combination of dark chocolate and cool mint creates a sophisticated flavor that tastes like you labored all day, but honestly, you'll have them cooling on a rack before you know it.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter, softened
- 120dark chocolate chips
- 20fresh mint leaves
- 50milk powder
- 3egg whites
- 20confectioner's sugar
- 5salt
- 20unsalted butter, melted
- 2peppermint extract
- 1almond extract
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Sift the dry ingredients to remove any lumps.
- 3
Add the softened butter and mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 4
In a separate bowl, whip the egg whites until they become frothy.
Tip: Add a pinch of salt to help stabilize the eggs.
- 5
Add the flour mixture to the egg whites and mix until a dough forms.
- 6
Knead the dough for 5 minutes until it becomes smooth and elastic.
- 7
Roll out the dough to a thickness of 3mm. Cut into small squares.
Tip: Use a pastry cutter or a knife to cut the dough into uniform squares.
- 8
Place a small spoonful of melted butter onto the center of each square.
Tip: Leave a 1cm border around the edges to prevent the butter from seeping out.
- 9
Sprinkle a pinch of confectioner's sugar over the butter.
Tip: This will help the chocolate set and give the pastry a smooth finish.
- 10
Fold the dough over the butter to form a triangle.
Tip: Press the edges to seal the pastry.
- 11
Place the petit fours on the prepared baking sheet.
Tip: Leave about 1cm of space between each pastry to allow for even baking.
- 12
Bake for 15-20 minutes or until the pastry is golden brown.
Tip: Check the pastries after 10 minutes and rotate the baking sheet for even baking.
- 13
Allow the pastries to cool completely on a wire rack.
Tip: This will help the chocolate set and the pastry to retain its shape.
- 14
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
Tip: Stir the chocolate until it is smooth and glossy.
- 15
Dip the cooled petit fours into the melted chocolate.
Tip: Tap off any excess chocolate by gently tapping the pastry against the side of the bowl.
- 16
Sprinkle the tops with confectioner's sugar.
Tip: This will give the pastries a smooth and polished finish.
- 17
Drizzle with peppermint extract and sprinkle with chopped fresh mint leaves.
Tip: This will add a fresh and refreshing flavor to the pastries.
- 18
Serve and enjoy!
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