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These chocolate-strawberry petit fours make the perfect dessert when you want to wow your guests. Behind their fancy look hides an amazingly easy prep that I've tweaked after trying it many times.
I first made this for my daughter's birthday and now we can't have any family party without it. The smiles I get when I bring out these little bites are just priceless.
What You Need
- For the cake
- One cup all-purpose flour: good quality flour makes all the difference
- Half cup sugar: fine sugar works best for a lighter texture
- Half cup softened unsalted butter: take it out an hour before you start
- Two large eggs: room temperature helps them mix better
- Quarter cup milk: whole milk gives the best flavor
- One teaspoon vanilla extract: real vanilla gives the best taste
- One teaspoon baking powder: make sure it's fresh
- A pinch of salt: brings out the sweet flavors
- For the chocolate topping
- One cup chopped dark chocolate: pick one with at least 70 percent cocoa
- Quarter cup heavy cream: thick crème fraîche works great too
- For the strawberry garnish
- Six sliced fresh strawberries: look for bright red, fragrant ones
- One tablespoon powdered sugar: adds a touch of extra sweetness
Step By Step Guide
- Get the cake ready:
- Heat your oven to 175 degrees. Grease your pan and add parchment paper so the cake won't stick. This step really matters if you don't want your cake stuck to the pan.
- Mix the batter:
- In a big bowl, beat butter and sugar for at least 3 minutes until it's fluffy and light. Add eggs one at a time, mixing for 30 seconds between each. Pour in milk and vanilla while mixing gently. In another bowl, sift flour, baking powder and salt, then fold them into the wet mix using a spatula with gentle movements.
- Bake it:
- Pour the batter into the pan and smooth the top with a spatula. Bake in the middle of the oven for exactly 22 minutes. Check if it's done by sticking a knife in the center which should come out clean. The cake should be slightly golden at the edges but still soft.
- Cool it down:
- Let the cake sit in its pan for exactly 5 minutes. This helps the cake set. Then carefully move it to a rack and let it cool completely for at least 45 minutes.
- Make the chocolate coating:
- Chop the dark chocolate into tiny pieces so it melts easier. Put it in a bowl with the heavy cream. Heat in the microwave in 20-second bursts, stirring well between each. Keep going until it's smooth and shiny. Don't overheat or the chocolate will burn.
- Put the petit fours together:
- Use a sharp knife to cut the cooled cake into perfect 5 cm squares. Clean cuts look much better. Gently place a few strawberry slices on each square and lightly dust with powdered sugar.
- Finish with chocolate:
- Dip each petit four in the melted chocolate, starting with the top then tilting to cover the sides. Use a fork to handle them without messing up the coating. Place them on a tray lined with parchment paper and let them set at room temperature for about 30 minutes.
Chocolate really makes this treat shine. I've found that Valrhona dark chocolate works best with its rich flavor and fruity notes that go so well with strawberries. Once when I served these petit fours to my hard-to-please mother-in-law, she finally praised my baking skills after ten years of marriage.
How To Store Them
You can keep these petit fours in an airtight container in the fridge for up to three days. I suggest taking them out about 15 minutes before serving so they taste their best at room temperature. If you want to store them longer, you can freeze them without the strawberries for up to a month. Thaw them overnight in the fridge and add fresh strawberries just before serving.
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Seasonal Twists
In summer, swap strawberries for fresh raspberries or blueberries for a tasty change. In winter, try candied oranges or amarena cherries which taste amazing with chocolate. You can also add a splash of liqueur to the chocolate coating like Grand Marnier or Chartreuse for a fancier version.
Where They Come From
Petit fours go back to 18th century France. Their name comes from the small, medium-heat ovens they were baked in after the main oven had been used for bread. These dainty treats were served in fancy parlors with tea or coffee. This modern version with chocolate and strawberries keeps the tradition alive while adding a fresh twist that kids especially love.
Frequently Asked Questions
- → How should I store Chocolate Strawberry Bites?
Keep them fresh by storing in an airtight container in the fridge for 2-3 days.
- → Can I swap strawberries for other fruits?
Sure! Try raspberries, blueberries, or even sliced kiwi as substitutes.
- → How do I keep the chocolate from hardening too fast?
Work quickly with melted chocolate and keep it at room temperature while using.
- → Can I bake the cake in advance?
Yes, bake it up to two days ahead and assemble everything later before serving.
- → What can I use instead of butter?
Coconut oil or margarine are great options if you want a dairy-free version.