The term 'petit four' literally means little oven - French bakers used to put small cakes into the oven at the end of the working day. Strawberry petits fours are not cakes and they're not baked, they are so much easier - just lovely fruit dipped into chocolate. C'est tout.
Makes 15
Takes 25 minutes to make, plus 15 minutes cooling
Per serving:
38kcals
1.9g fat (1.1g saturated)
0.4g protein
5g carbs
5g sugar
trace salt
1. Line a baking sheet with some baking paper.
You'll need a generous roll of baking paper.
2. Put the chocolate and Cointreau into a bowl and melt in the microwave on a low-ish power for short bursts – it is easy to overwork dark chocolate. You can melt the chocolate in a bowl over a pan of simmering water. Either way, don't stir!
3. As soon as the chocolate has melted, start to dip the strawberries. The trick to a posh-looking petit four is to have no bald patches and no drips, so carefully dip and rotate the fruit. Once it has been coated two-thirds of the way up (you want to see some red), pull it out of the chocolate and let it drip. Then hold it upside-down for a few seconds before transferring it to the tray with the baking paper. Repeat with the rest and leave to set in a cool place – not the fridge.
© delicious. magazine
Crack open a luscious, Australian sweet Semillon to match with these little mouthfuls. Serve chilled in small glasses – pop them in the fridge for a bit with the wine.
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