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Chocolate Covered Strawberry Petit Fours

Chocolate Covered Strawberry Petit Fours are a dainty and delicious treat for any party! They are made with 100% whole wheat flour and strawberries to create a beautiful pink cake and filling. The best part is they are bite sized and when you pop them in your mouth, they melt with chocolate strawberry flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 28 petit fours
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 6 tablespoons unsalted butter melted
  • 1/2 cup strawberry purée either from very ripe fresh strawberries or thawed frozen strawberries
  • 1/4 cup milk
filling
  • 5 ounces frozen and thawed strawberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
poured fondant
  • 6 cups powdered sugar
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 3 ounces 60% cocoa dark chocolate chips

Method
 

  1. Preheat the oven to 350°F. Line a 11×17 inch jelly roll pan with parchment paper and spray with cooking spray.
  2. In a small bowl combine the flour, sugar, baking powder and salt.
  3. In a medium bowl, beat the eggs, butter, strawberry purée and milk together. Stir in the dry ingredients.
  4. Pour into the prepared pan, smoothing and gently banging the pan on the counter to create an even surface.
  5. Bake for 15-20 minutes or until a cake tester comes out clean. Allow the cake to cool for 5 minutes in the pan before lifting the parchment paper out and placing on a cooling rack to cool completely.
  6. Cut the sheet cake into 3mm squares, pairing 3 equal sized squares for each petit four.
filling
  1. In a sauce pan over medium heat, stir in the filling ingredients together until it begins to boil. Continue to stir as it thickens. Remove from the heat and allow it to cool completely.
  2. Spread a tiny bit of filling between each layer and place the filled petit fours on a cooling rack for pouring the fondant.
poured fondant
  1. In a sauce pan off the heat, stir in the powdered sugar, water and corn syrup and stir until combined and smooth.
  2. On a low heat, bring the temperature to 92-100°F and stir in the vanilla and chocolate chips and stir until melted and combined.
  3. Pour over the petit fours and allow to set at room temperature.

Notes

Servings: 28-30 petit fours.