Glaze Chocolate Petit Fours
Course:
Dessert
Ingredients
For Glaze
- 10 ounces 61% bittersweet chocolate, chopped
- 7 tablespoons unsalted butter, cut into chunks
- ¼ cup light corn syrup
- 12 to 14 Candied Mint Leaves (optional)
DIRECTIONS:
- Begin with your favorite brownie or cake recipe, cooled and dry.
- Using a small cake ring, cut out small shapes and set aside.
- Make chocolate glaze
- Drizzle glaze over brownie
- Add desired toppings such as chocolate balls, sprinkles, and edible flowers
For Glaze
- Put the chocolate, butter, and corn syrup in the top of a double boiler or in a heatproof bowl set over a pot of simmering water and stir over medium-low heat until the chocolate and butter are melted and the glazed appears shiny, about 5 minutes.
- Pour the glaze into a 2-cup measuring cup or a small pitcher. Let cool to 90° to 95° F before using, using a candy or instant-read thermometer to monitor the temperature. (The glaze can be stored, covered, in the refrigerator for up to 3 weeks; reheat gently, stirring occasionally, before using).