Dark Chocolate & Almond Petit Fours

As an apprentice chef I had to make thousands of petit fours at the restaurant I trained in. I remember dreaming about petit fours, I made so many. We used ganache as a base for many of them but it was cream based, so I have been keen ever since to see if I can do a plant based version.

I’m really happy with the outcome of these. I will play with other quantities and flavours though and share the results as I do.



80 ml of plant milk (I used Bonsoy because of its creamy texture but plan to use almond milk next time for these for the same reason and also to enrich the almond flavour)

200 grams of Whittaker’s “Dark Almond” (You can get Whittaker’s at Safeway and BIG W)

200 grams of Whittaker’s brand “Dark Ghana”(Also found at the supermarket. You often find it on special at 2 for $5 which is when I buy it)

dairy free cocoa for dusting



Roughly chop the Dark Ghana chocolate. Place it in a microwave safe bowl and melt in the microwave 30 secs at a time, stirring each time, until melted. Put bowl aside.

Roughly chop the Dark Almond chocolate into really small pieces.

Place the milk in a small pan or pot and bring to the boil. Turn off the flame.

Immediately add the Dark Almond chocolate pieces to the milk and stir till completely melted and combined. Once melted place into a bowl and put into the fridge and allow it to cool.

Once cooled take small spoonfuls of chocolate out of the bowl and roll in the palm of your hand into a ball until you have 15 balls the same size. Place balls on a plate and place back in the fridge to chill.

Once chilled, place a sheet of baking paper on a tray. Using a spoon dip each ball, 1 at a time into the melted chocolate. Using the spoon, turn the ball till covered and place carefully onto the baking paper.

Once all balls are coated in chocolate, place them in the fridge till set hard.

Once set, shake a sieve with cocoa over the chocolates and serve.



Servings:  Makes 15 balls

Time:  Takes about 15 minutes to make and about 20 minutes of chilling time.

Freezing: I have never frozen these.

Notes:  Once they are ready, they are best to leave to get to room temperature. That way the inside is soft.

If you use different milk or chocolate you may get a different result.

Print Friendly, PDF & Email