Ganache Petits Fours

For my friend’s birthday yesterday we did a little “petits fours party.” I used Gale Gand’s recipe for the cake and fondant glaze (way too sweet) and made my regular ganache.

As tasty as they are I don’t know that I’d use the ganache for any kind of formal serving unless you made them a day ahead to let them set up a bit more. I had draped them only a couple of hours before we decorated and they were still pretty tacky, so they’d be messy at a wedding reception or dinner unless you pass out forks with them. We have some left over that I tested this morning and the chocolate seems to be a little more set, so making them a day or even two ahead of time wouldn’t be a bad idea.

The picture really doesn’t do the little cakes justice — the chocolate seems to just absorb the light (I had kitchen lights and my flash on!), but they tasted amazing.

This is one of my seven year-olds’ plates and I think it’s safe to say the kids had a blast too (those are candied lemon peel on top among the sprinkles).