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Holiday Chocolate Mint Petit Fours

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Sonoma Modern American
From Executive Chef Tim Groody

Holiday Chocolate Mint Petit Fours

 

Cake

4 ¼ oz almond flour

4 ½ oz powdered sugar

4 ½ oz butter

1/3 cup flour

2 T cocoa powder

3 eggs

Cream sugar almond flour and butter. Sift flour and cocoa.  Add eggs to butter then flour.  Mix to incorporate.  Pour into 9"x 9"x 2" greased pan.  Bake at 350* for 30 - 40 minutes.  Remove and cool in pan for 10 minutes.  Remove from pan and cool on a rack.  Cut in ½.  Slice in 3 thin layers.  Layer icing between layers.  Cool in refrigerator for 1 hour.  Cut in 1" squares or triangles.  Place on a rack with a pan underneath.  Drizzle with chocolate glace.  Cool to set glace.  Drizzle with melted white chocolate.  Serve and Enjoy!!!!!

Mint Icing

2 oz softened butter

2 cup powdered sugar

pinch salt

1 T mint extract

water for consistency

Combine all.  Add water to form a thick paste.  Add 1 teaspoon at a time.  With a rolling pin roll between 2 pieces of wax paper or plastic wrap.  Chill until set.  Cut to form between cake layers.

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