Chocolate Orange Petits Fours

Name: Chocolate Orange Petits Fours
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 198 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 158 milliliters packed dark brown sugar; 2 larges eggs; 237 milliliters all-purpose flour; 118 milliliters chilled heavy cream; 4 navel orange segments, membranes discarded from each and fruit cut into 1/4-inch pieces; 2 teaspoons finely grated fresh orange zest; 1 teaspoons salt; 1 teaspoon sugar; 59 milliliters 1/2 stick unsalted butter, cut into pieces; 2 Tbsps unsweetened cocoa powder

Chocolate Orange Petits Fours might be just the dessert you are searching for. This recipe serves 32. One serving contains 107 calories, 1g of protein, and 6g of fat. If you have butter, sugar, navel orange segments, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk together flour, brown sugar, cocoa powder, and salt in a bowl.

Ingredients you will need

Cocoa Powder

Brown Sugar

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl from heat and stir in eggs, zest, and flour mixture until just combined. (Dough will be soft.)

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Bowl

Roll out dough between parchment sheets into an 8-inch round (1/2 inch thick).

Ingredients you will need

Dough

Roll

Transfer round (still in parchment) to a large baking sheet and chill until firm, at least 1 hour, or freeze at least 30 minutes.

Equipment you will use

Baking Sheet

Preheat oven to 350°F.

Equipment you will use

Oven

Remove top sheet of parchment paper and replace it loosely. Flip over paper-enclosed round and discard paper now on top.

Equipment you will use

Baking Paper

Cut out about 20 cookies with cookie cutter and arrange about 1 inch apart on a buttered large baking sheet. Reroll scraps between parchment sheets and cut out 12 more cookies (chill or freeze dough as needed if it becomes too soft to handle).

Ingredients you will need

Dough

Equipment you will use

Cookie Cutter

Baking Sheet

Bake cookies in middle of oven until matte (dough will start out shiny and turn dull), about 10 minutes, then transfer with a spatula to a rack to cool completely. (Cookies will have a fudgy consistency.)

Ingredients you will need

Dough

Equipment you will use

Oven

Spatula