As I watched the delicate layers of my Strawberry Chocolate Petit Fours come together, a sense of excitement washed over me. These charming mini cakes are not just a delightful feast for the eyes; they also boast a luscious strawberry buttercream that perfectly complements the rich chocolate base. Perfect for afternoon tea or special occasions, these petit fours strike the ideal balance between elegance and ease, making them accessible for both novice and seasoned home chefs. Plus, they can be made ahead of time, allowing you to impress your guests without the last-minute stress. Who can resist such a sweet temptation that brings a touch of gourmet flair to any gathering? Ready to create these beautiful bites of bliss? Let’s dive into the recipe!
Why make Strawberry Chocolate Petit Fours?
Effortless Elegance: These dessert delights bring a touch of sophistication to your table without demanding expert skills.
Rich, Decadent Flavors: The interplay of rich chocolate and fruity strawberry makes every bite a celebration of taste.
Perfect for Anytime: Whether it’s an afternoon tea or a grand celebration, these petit fours fit seamlessly into any occasion.
Make-Ahead Magic: Whip them up a day in advance or freeze them for later, ensuring a stress-free yet stunning dessert for your guests.
Visual Appeal: Their charming size and beautiful presentation make them irresistible, ensuring they’ll be the star of your dessert spread.
Endless Variations: Feeling adventurous? Substitute fillings or switch up the ganache for a fun, personal twist. Don’t forget to pair them with a cozy cup of Disneylands Hot Chocolate for a truly delightful experience!
Strawberry Chocolate Petit Fours Ingredients
For the Cake
- Unsweetened Cocoa Powder – Enhances the chocolate flavor; opt for unsweetened for a healthier option.
- All-Purpose Flour – A rich base that provides structure; gluten-free flour can be used for a gluten-free version.
- Baking Powder – Helps the cake rise and become fluffy; ensure it’s fresh for best results.
- Granulated Sugar – Provides sweetness; consider coconut sugar for a less refined option.
- Brown Sugar – Adds moisture and a slight caramel flavor.
- Unsalted Butter – Adds moisture and richness; substitute with vegetable oil for a dairy-free approach.
- Eggs – Offer structure and binding; use flax eggs for a vegan alternative (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
- Whole Milk – Ensures moistness in the cake; almond milk can be substituted for a dairy-free option.
For the Buttercream
- Strawberry Powder – Infuses the buttercream with fruity flavor; made from freeze-dried strawberries blended into a powder.
- Icing Sugar – Sweetens the buttercream and contributes to its light texture.
- Thickened Cream (Heavy Cream) – Provides richness in both the buttercream and ganache.
For the Ganache
- Chopped Chocolate – The base of the ganache; use dark chocolate for a rich flavor or milk chocolate for sweetness.
- Heavy Cream – Creates a smooth, glossy finish; heat to a simmer before pouring over the chocolate.
These Strawberry Chocolate Petit Fours are not just a delightful treat; they bring joy to every occasion, making your dessert table a true showstopper!
Step‑by‑Step Instructions for Strawberry Chocolate Petit Fours
Step 1: Prepare Cake Batter
Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt. In a separate bowl, cream the unsalted butter with granulated and brown sugars until fluffy. Add the eggs one at a time, mixing well after each addition. Gradually alternately incorporate the dry ingredients and whole milk into the butter mixture until just combined, ensuring not to overmix.
Step 2: Bake Cake
Pour the batter into a greased and lined sponge roll tin, spreading it evenly. Bake in the preheated oven for approximately 12 minutes or until a toothpick inserted into the center comes out with a few sticky crumbs. Keep an eye on the cake, as it should gently spring back when touched. Once done, remove it from the oven and allow it to cool completely in the tin.
Step 3: Prepare Buttercream
While the cake cools, prepare the luscious strawberry buttercream. In a bowl, beat softened unsalted butter until creamy and pale. Gradually sift in the icing sugar, mixing until well blended. Add the strawberry powder and a splash of milk to achieve a smooth and spreadable consistency. Beat until the mixture is fluffy and light, letting the vibrant strawberry flavor shine through for your Strawberry Chocolate Petit Fours.
Step 4: Assemble Petit Fours
Once the chocolate cake is completely cooled, slice it horizontally in half using a sharp knife. Spread a generous layer of the strawberry buttercream evenly over one half. Carefully place the other half on top, gently pressing down to ensure it adheres. Wrap the layered cake in plastic wrap and place it in the freezer for about 30 minutes, allowing it to firm up for easier slicing.
Step 5: Make Ganache
Prepare the glossy ganache for your Strawberry Chocolate Petit Fours by heating the heavy cream in a small saucepan over medium heat until it simmers, avoiding a boil. Pour the hot cream over the chopped chocolate in a bowl and let it sit for about 5 minutes. Stir the mixture gently until it’s completely smooth and glossy, ready to beautifully coat the petit fours.
Step 6: Cut and Decorate
Once the cake is firm after freezing, remove it from the freezer and cut it into small squares or wedges. For a polished finish, clean your knife between cuts. Place the pieces on a wire rack, then drizzle or dip them in the prepared ganache. Allow the ganache to set before transferring the completed Strawberry Chocolate Petit Fours to a serving platter, showcasing their delightful miniaturized elegance.
Make Ahead Options
These Strawberry Chocolate Petit Fours are a fantastic choice for busy home cooks looking to save time! You can bake the chocolate cake up to 3 days in advance; simply wrap it tightly in plastic wrap and refrigerate to maintain its moisture. The strawberry buttercream can also be prepared ahead of time and stored in the fridge for up to 24 hours in an airtight container. When you’re ready to assemble, make sure to let the buttercream come to room temperature before spreading, as this keeps it fluffy and easier to work with. Finally, after cutting and coating your petit fours with ganache, you can allow them to sit at room temperature for just a short while before serving for the perfect decadent treat. With these make-ahead tips, you’ll impress guests without rush or stress!
What to Serve with Strawberry Chocolate Petit Fours?
Indulge your senses with these delightful accompaniments that elevate your special dessert experience.
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Fresh Berries: The bright acidity of fresh strawberries or raspberries complements the richness of the petit fours beautifully, adding a refreshing burst of flavor.
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Whipped Cream: Light clouds of vanilla-infused whipped cream provide a luscious texture that contrasts perfectly with the chocolate and strawberry.
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Earl Grey Tea: The floral notes of this classic tea enhance the overall experience, making each bite of petit fours a moment of refined elegance.
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Chocolate-Covered Almonds: The crunch of these almonds adds a delightful texture and nutty richness that pairs harmoniously with the chocolatey indulgence.
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Sparkling Rosé: This effervescent wine adds a celebratory touch and its fruity profile pairs wonderfully with the sweet strawberry buttercream.
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Lemon Curd: A zesty lemon curd serves as a delightful dip, contrasting the sweet flavors while adding a vibrant freshness to each bite.
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Mini Chocolate Mousse: For those who can’t get enough chocolate, a small spoonful of chocolate mousse amplifies the dessert experience, layering flavors in a dreamy way.
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Iced Coffee: A chilled glass of iced coffee offers a smooth and slightly bitter contrast, enhancing the sweetness of the petit fours without being overpowering.
These pairings will turn your Strawberry Chocolate Petit Fours into a sensational dessert experience that’s both visually stunning and delicious!
Expert Tips for Strawberry Chocolate Petit Fours
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Room Temperature Ingredients: Use ingredients at room temperature for better emulsification, ensuring a light and airy texture in your petit fours.
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Gentle Mixing: Avoid overmixing the batter; this helps retain a tender crumb in your chocolate cake, essential for a delightful bite.
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Clean Cuts: Clean your knife between each cut to achieve neat edges on your petit fours, enhancing their presentation.
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Chill for Ease: Don’t skip the freezing step after assembling the cake; it firms up the layers, making slicing easier and less messy.
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Strawberry Powder Tips: If you’re making your own strawberry powder, ensure it’s finely ground; this promotes smooth blending into the buttercream for the best Strawberry Chocolate Petit Fours.
How to Store and Freeze Strawberry Chocolate Petit Fours
Fridge: Store leftover petit fours in an airtight container in the refrigerator for up to 3 days. This helps maintain their freshness and flavor.
Freezer: For longer storage, wrap each petit four individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 1 month, but for the best taste, enjoy them within a week of thawing.
Reheating: If desired, allow the petit fours to thaw in the refrigerator overnight before serving. Avoid reheating in a microwave, as this can alter their texture and ganache finish.
Make-Ahead Magic: Preparing these delightful Strawberry Chocolate Petit Fours a day in advance allows their flavors to meld beautifully, ensuring a delicious and elegant treat for your next gathering!
Strawberry Chocolate Petit Fours Variations
Feel free to let your creativity shine with these delightful twists that elevate your petit fours!
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Dairy-Free: Substitute unsalted butter with coconut oil for a lovely buttery flavor without the dairy.
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Gluten-Free: Use almond flour or a gluten-free all-purpose blend instead of regular flour. This offers a nutty flavor and meets dietary needs.
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Flavor Boost: Swap out strawberry powder for raspberry powder to create a vibrant and tart berry filling. This gives a whole new layer of fruity goodness!
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Ganache Variation: Try using white chocolate for the ganache to contrast the rich chocolate cake. The sweetness of the white chocolate offers a nice balance.
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Added Crunch: Fold in some finely chopped nuts like pistachios or hazelnuts into the buttercream for a delightful texture twist. The contrast is a pleasing surprise in each bite.
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Special Occasion: Infuse the ganache with a splash of peppermint extract for a seasonal twist that might remind you of festive treats!
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Citrus Zest: Add lemon or orange zest to your buttercream for a refreshing citrus undertone. This brightens the dessert and adds a wonderful aroma.
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Mini Modern Take: Instead of traditional squares, use a small round cutter to create elegant round disks. They’re perfect for a chic dessert table!
These variations are not just for fun but can also be paired with a comforting cup of Whipped Hot Chocolate for an irresistible dessert experience that will leave everyone wanting more!
Strawberry Chocolate Petit Fours Recipe FAQs
How do I select the best strawberries for my strawberry powder?
Absolutely! Look for strawberries that are vibrant in color, firm, and without any dark spots or bruises. They should be sweet-smelling and feel heavy for their size. Choose fresh strawberries for the best flavor, and if you’d like to make your strawberry powder, ensure they’re fully dried before blending them into a fine powder.
What is the best way to store leftover petit fours?
The more the merrier! Store leftover strawberry chocolate petit fours in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and maintains their delightful flavors.
Can I freeze the strawberry chocolate petit fours, and how?
Absolutely! To freeze your petit fours, wrap each one individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 1 month, but I recommend consuming them within a week after thawing for the best taste. When you’re ready to enjoy them, simply thaw in the refrigerator overnight.
What should I do if my cake is too dry?
Very! If your cake turns out a bit dry, it might be underbaked or overmixed. Always check for doneness around 12 minutes by inserting a toothpick; it should come out with just a few sticky crumbs. If you find your cake is still dry, consider adding a simple sugar syrup by boiling equal parts sugar and water until dissolved, then brushing it over the cake layers once cooled.
Are there any dietary considerations I should be aware of?
Great question! You can easily modify this recipe to accommodate various dietary needs. For a dairy-free version, substitute unsalted butter with vegetable oil and use almond milk. If you need a vegan option, use flax eggs in place of regular eggs. Always double-check ingredients for allergens, especially when serving to guests.
Decadent Strawberry Chocolate Petit Fours for Your Next Tea Party
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt.
- In a separate bowl, cream the unsalted butter with granulated and brown sugars until fluffy. Add the eggs one at a time, mixing well after each addition.
- Gradually alternately incorporate the dry ingredients and whole milk into the butter mixture until just combined.
- Pour the batter into a greased and lined sponge roll tin, spreading it evenly. Bake in the preheated oven for approximately 12 minutes.
- Once done, remove it from the oven and allow it to cool completely in the tin.
- While the cake cools, prepare the strawberry buttercream by beating softened unsalted butter until creamy.
- Gradually sift in the icing sugar, mixing until well blended. Add the strawberry powder and a splash of milk to achieve a smooth consistency.
- Beat until fluffy and light.
- Once cooled, slice the chocolate cake horizontally in half. Spread a layer of strawberry buttercream over one half.
- Place the other half on top, wrap in plastic wrap and freeze for 30 minutes.
- Heat the heavy cream in a saucepan until it simmers. Pour over the chopped chocolate and let sit for 5 minutes.
- Stir until smooth.
- Once the cake is firm, cut into squares. Drizzle or dip in ganache and allow to set before serving.
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