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Heavenly Spice Chocolate Petits Fours
Heavenly Spice Chocolate Petits Fours

Heavenly Spice Chocolate Petits Fours

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Cook Minutes 1 Hr 40 Min
Prep : 45 Min Cook: 55 Min
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27 Servings
Original recipe yields 27 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, divided
1 cup sour cream
3/4 tsp. cayenne pepper
1/2 cup whipping cream
1/2 cup light corn syrup
54 pecan halves (about 3/4 cup), caramelized (see tip)
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Step 1
Heat oven to 350°F.
Step 2
Line 15x10x3/4-inch pan with waxed paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Bake 25 min. or until cake pulls away from sides of pan. Cool 30 min.
Step 3
Meanwhile, microwave half the semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each minute. Gradually stir in sour cream until blended. Stir in pepper. Refrigerate until ready to use.
Step 4
Chop remaining chocolate; place in small bowl. Mix whipping cream and corn syrup in small saucepan. Bring to boil on medium heat, stirring frequently; cook and stir 1 min. Pour over chocolate; cover. Let stand 5 min.; stir until chocolate is completely melted and mixture is well blended.
Step 5
Invert cake onto cutting board; remove and discard waxed paper. Spread sour cream mixture onto cake; cut into 54 small pieces. Place on wire racks, leaving space between each piece. Spoon 1 tsp. chocolate glaze over each cake piece; top with nut. Let stand 20 min. until glaze is firm.
Kraft Kitchen Tips!
Size Wise
This recipe makes enough so that you can serve these petits fours at a holiday party and still have enough to include 1 serving (2 cakes) in each of several gift baskets.
How to Caramelize the Pecans
Place nuts in medium skillet. Add 2 Tbsp. sugar; toss to evenly coat. Cook on medium-low heat 10 min. or until sugar is melted and nuts are evenly coated. Immediately spread onto foil-covered baking sheet. Cool completely.
Make Ahead
The chocolate frosting and glaze can be prepared ahead of time. Store in separate covered containers in refrigerator up to 24 hours before using. Remove from refrigerator and let stand at room temperature to soften before using. If desired, place glaze in microwaveable bowl and microwave on HIGH 1 to 2 min. or until desired consistency, stirring after each minute.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 170 mg
7 %
Carbohydrate 26 g
Fibre 2 g
Sugars 16 g
Protein 3 g
Vitamin A
4 %
Vitamin C
0 %
4 %
10 %
27 servings, 2 cakes (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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