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Chocolate-Rum Petits Fours

Makes: 48 servings
Serving size: 1 petit four
Prep 45 mins Bake 350°F 12 mins Cool 45 mins
Chocolate-Rum Petits Fours
  •  Butter
  •  Unsweetened cocoa powder
  • 1  cup  all-purpose flour
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 2  ounces  semisweet chocolate, chopped
  • 2  tablespoons  instant coffee crystals or instant espresso powder
  • 1  tablespoon  boiling water
  • 1/4  cup  rum, Kahlua, or coffee liqueur
  • 1/2  cup  unsalted butter, softened
  • 1  cup  sugar
  • 1  egg
  • 1  teaspoon  vanilla
  • 1  recipe Chocolate Ganache
  •  Canned chocolate frosting (optional)
  •  Chocolate-covered coffee beans, chopped (optional)

1. Preheat oven to 350 degrees F. Butter forty-eight 1-3/4-inch muffin cups. Add some cocoa powder to each cup; shake and tilt pans to coat bottoms and sides of cups. Shake out any excess cocoa powder; set muffin cups aside. In a medium bowl combine flour, baking soda, and salt; set aside.

2. Place chopped chocolate in a small microwave-safe bowl; microwave, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave for 20 seconds more. Stir until smooth. Set aside to cool slightly.

3. In a 1-cup glass measure dissolve coffee crystals in the boiling water; add enough cold water to measure 3/4 cup total liquid. Stir in rum.

4. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg, beating well. Beat in melted chocolate and vanilla. Alternately add flour mixture and rum mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition just until combined. Pour batter into prepared muffin cups, filling each three-fourths full.

5. Bake about 12 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Invert onto racks to remove cupcakes from cups. Cool completely on wire racks.

6. Turn cupcakes upside down on a wire rack set over a sheet of waxed paper. Holding one cupcake on the tines of a fork over the Ganache, spoon Ganache over cupcake. Place on wire rack. Repeat with remaining cupcakes. If desired, using a pastry bag fitted with a small star tip, pipe chocolate frosting onto petits fours and garnish with chocolate-covered coffee beans. Makes 48 petits fours.

Chocolate Ganache

Yield: about 2 cups
Cook 5 mins Stand 5 mins Cool 15 mins
  • 1  cup  whipping cream
  • 12  ounces  milk chocolate, semisweet chocolate, or bittersweet chocolate; chopped

1. In a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Makes about 2 cups.

Nutrition Facts (Chocolate-Rum Petits Fours)
  • Servings Per Recipe 48,
  • cal. (kcal) 111,
  • Fat, total (g) 7,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 11,
  • Monounsaturated fat (g) 2,
  • sugar (g) 9,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 38,
  • Potassium (mg) 54,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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