Hello Delish Dish readers! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be putting a new spin on some tried-and-true BHG chocolate recipes. I’m just so excited to share these Chocolate Bourbon Petits Fours with you! They are deeply chocolaty and have a boozy kick. To get started, you’ll need to grab the recipe for Chocolate-Rum Petits Fours.
First, you’ll need to whip up the cakes. There’s only one small tweak in the batter recipe: swap the rum for bourbon whisky (mmm!). I baked these cakes in a bite-size bundt pan, but a mini cupcake pan also works well. After the cakes are baked and cooled, they get covered in rich chocolate ganache. I highly recommend using the best quality bar chocolate you can find – it makes all the difference!
If you’ve ever made chocolate ganache, then you already know how easy it is. It’s simply chocolate and cream heated and stirred together. In this version, you’ll make the ganache as directed and then add a tablespoon of bourbon to the mix. The easiest way to cover these cakes is to place them on a cooling rack, and then place the cooling rack in a large baking sheet. Spoon the ganache over the cakes so that they are completely enrobed in chocolate. The excess chocolate will end up on the baking sheet, which can be poured into a bowl and used to cover more cakes.
I gave each of these cakes a small pinch of alder smoked salt on top. The smoky flavor of the salt really punctuates the bourbon flavor in the cakes (and makes them irresistible!). You can find smoked salts at kitchen specialty stores and online.
Again, you can find the printable recipe here. Enjoy!