GODIVA TRUFFLE PETIT FOURS

There is nothing like the soft, warm, and seemingly endless centre of a chocolate truffle. My weakness over the years has been those decadent chocolate mounds of perfection, rolled and glazed into my every temptation. Its one of those stand-alone desserts that can hardly ever be incorporated into another dessert. But I’ve made it my mission to make a truffle dessert, using truffles, without altering their already perfect state.
I had my first GODIVA truffle when I was a teenager. I remember going to the shopping mall, and seeing the rows upon rows of different chocolate flavours, all gilded in gold (or at least in gold packaging!) My first truffle experience was a GODIVA truffle experience, so naturally I had to use them for this recipe (the loyal choice.)
They have recently launched a new truffle collection called the GODIVA Truffle Flights™, featuring 6 different truffle flavours per box, where each box is inspired by an overall category such as “Nut Lovers” or “Dark Decadence” (my personal favourite.)  Its a taste experience (or I like to call journey) the whole way through. Check out the other flavours online HERE
For today’s recipe, I found the perfect truffle selection… The GODIVA Cake Truffle Flight, inspired by different flavours of our favourite cakes: (1) Birthday Cake Truffle, (2) Pineapple Hummingbird Truffle, (3) Cheesecake Truffle, (4) Red Velvet Cake Truffle, (5) Chocolate Lava Cake Truffle, and (6) Lemon Chiffon Cake Truffle
And what am I making today? Cake! (duh) Petit Fours to be exact… mini, bite-sized cakes all in flavours inspired by each truffle in the box – so you get a bite of each. See the cakes I’m making for each truffle in the list below. 
  1. Birthday Cake – Vanilla Pound Cake Petit Fours
  2. Pineapple Hummingbird – Pineapple Cheesecake Petit Fours
  3. Cheesecake – Pennsylvania Dutch Cheesecake Petit Fours
  4. Red Velvet Cake – Red Velvet Pound Cake Petit Fours
  5. Chocolate Lava Cake – Chocolate Pound Cake Petit Fours
  6. Lemon Chiffon Cake – Lemon Pound Cake Petit Fours
Think of these as pedestals for your favourite truffles. This is a lot of caking around, but worth every step. Just look at the finished product!

GODIVA Truffle Petit Fours Recipes
Notes: 
  • There are 6 recipes in total, but I’ve made it somewhat easier for everyone by pairing up similar cake recipes. And if it still looks overwhelming, then just sit back and watch hah… 
  • Each cake recipe yields about 10 petit fours, but just make 4 petit fours per cake. This will yield 24 petit fours in total across the 6 recipes. Otherwise your kitchens will be exploding with petit fours… 
Important Materials Needed:
  • 4, 7.5″ loaf tins
  • 2, medium spring form pans
  • square petit fours cutter
  • 4 boxes GODIVA Cake Truffle Flight
  • wire drying wracks

Birthday Cake Petit Fours (1)
Lemon Chiffon Cake Petit Fours (6)

Vanilla Pound Cake & Lemon Pound Cake:
  • 3 tablespoons whole milk, room temperature
  • 3 extra-large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups sifted all-purpose flour (not self-rising)
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 2 tsp lemon flavouring
  • 2 drops yellow food colouring
  • 4 GODIVA Birthday Cake Truffles
  • 4 GODIVA Lemon Chiffon Truffles
  1. Preheat oven to 350F/160C. Line two 7.5″ loaf pans with parchment paper along the bottom, and grease the sides with butter. Place on a baking sheet for easy transportation. Set aside.
  2. In a medium bowl, combine the milk, eggs, and vanilla. Set aside.
  3. In a stand mixer, (or with beaters in a large bowl, if you don’t have a stand mixer) on low speed  combine the flour, sugar, baking powder, and salt. Add the butter and half of the milk mixture. Continue mixing until moistened. Increase the speed to medium and beat for another minute.
  4. Scrape down the sides of the bowl, and add half of the remaining milk mixture. Beat until combined. Add the rest of the milk mixture and beat until combined, and the batter is smooth.
  5. Pour half of the batter into a separate bowl, and add 2 tsp lemon flavour, and two drops of yellow food colouring. Mix until fully incorporated and your batter is yellow. THIS WILL BE THE LEMON POUND CAKE BATTER. 
  6. Pour the yellow Lemon Pound Cake batter into one of the prepared loaf tins. 
  7. Pour the white batter (VANILLA POUND CAKE BATTER) into the other prepared loaf tin.
  8. Bake for approx. 30-40mins, or until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool completely. Cover in plastic wrap until ready to use.
  9. Using a sharp knife, slice the loaf into approx. 1 inch thick slices. Try to keep the slices the same width of 1 inch. Turn the slices on their sides, and using a square petit fours cutter, cut out square in the cake. Discard cake craps. Make 4 squares per cake, although cakes will yield more (which will be the petit fours.)
Sugar Glaze:
  • 9 cups sifted confectioners’ sugar, sifted
  • 1/2 cup light corn syrup
  • 1/2 teaspoon almond extract
  • Red food colouring
  1. In a heatproof bowl placed on a pot with 1 cup simmering water beneath (this is a double boiler), mix sugar, corn syrup, 1/2 cup water, and almond extracts together until they are warm, well combined, and smooth. (*It is important to sift the sugar before so that you don’t get lumps in your glaze. )
  2. Remove from heat and pour half of the glaze into a medium bowl. Drop 2 drops of red food colouring into one bowl and mix completely so that the glaze turns a light pink. THIS WILL BE FOR THE VANILLA POUND CAKE. The left over white glaze will be for the LEMON POUND CAKE. Be sure not to overheat the glaze. 

Assembly:

  1. Place a wire drying wrack over a baking tray.
  2. Holding each cake square on a fork, using a spoon, pour the pink glaze over the white Vanilla Pound Cake squares, and place on the wire drying wrack to dry completely. Top with GODIVA Birthday Cake Truffle.
  3. Pour the white glaze over the Lemon Pound Cake and transfer to wrack to dry completely overnight. Top with GODIVA Lemon Chiffon Cake Truffle.

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Red Velvet Petit Fours (4)
Chocolate Lava Petit Fours (5)

Red Velvet Pound Cake & Chocolate Pound Cake
***Same ingredients as for the Vanilla and Lemon Pound cakes, adding:
  • 3 Tblsp cocoa powder
  • red food colouring 
  • 1 oz cup GODIVA dark chocolate, melted in the microwave
  • 4 GODIVA Red Velvet Cake Truffles
  • 4 GODIVA Chocolate Lava Cake Truffles
  1. Repeat the same steps for the Vanilla and Lemon Pound Cakes, except Step 3, Step 5 and onward.  At Step 3, add 2 Tblsp of cocoa powder.
  2. At Step 5, after separating the batter into two parts, in one of the bowls, combine almost 100 drops of red food colouring and mix completely until the batter becomes a deep red. THIS WILL BE YOUR RED VELVET POUND CAKE BATTER.
  3. In the other bowl of batter, combine 1 oz dark chocolate (melted in the microwave for 30seconds), and the remaining 1 Tblsp cocoa powder. THIS WILL BE YOUR CHOCOLATE POUND CAKE BATTER.
  4. Pour the batters into separate prepared loaf tins.
  5. Bake for approx. 30-40mins, or until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool completely. Cover in plastic wrap until ready to use.
  6. Using a sharp knife, slice the loaf into approx. 1 inch thick slices. Try to keep the slices the same width of 1 inch. Turn the slices on their sides, and using a square petit fours cutter, cut out square in the cake. Discard cake craps. Make 4 squares per cake (which will be the petit fours.)

White Chocolate Glaze – For Red Velvet Cake:
  • 1/2 bag white chocolate chips, 6 oz
  • 3/4 cup heavy cream (whipping cream)
  1. Over a double boiler (heat proof bowl over a pot of simmering water), heat the whipping cream until its just bubbling at the edges. Add the white chocolate chips and stir until the chocolate is completely melted. Remove from heat, and place in the fridge for about 20mins to thicken. 
Assembly:
  1. Place wire drying wrack over baking tray.
  2. Once white chocolate has thickened, holding a cake square on a fork, using a spoon,  pour white chocolate over the Red Velvet Cake petit fours squares and coat completely. (You might have to pour the glaze over a few times until its fully coated.) Transfer to the wire drying wrack and allow to cool completely overnight. Top with GODIVA Red Velvet Cake Truffle

Chocolate Glaze – For Chocolate Cake:
  • 6 oz GODIVA dark chocolate, finely chopped 
  • 1 cup heavy cream
  1. Over a double boiler, heat the heavy cream until just bubbling at the edges. Pour in the chocolate and stir until the chocolate is fully melted. Remove from heat. 

Assembly:
  1. Pour over the Chocolate Pound Cake petit fours squares. Transfer to wire drying wrack to dry completely overnight. Top with GODIVA Chocolate Lava Cake Truffle.

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Pineapple Hummingbird Petit Fours (2)

Cheesecake Petit Fours (3)

Pineapple Cheesecake & Pennsylvania Dutch Cheesecake
  • 8 oz. cottage cheese
  • 8 oz.  Philadelphia cream cheese
  • 8 oz. sour cream
  • 3 eggs
  • 3/4 c. sugar
  • 2 Tblsp. butter, softened
  • 1 tsp lemon flavour
  • 1/4 c. cornstarch
  • 3 Tblsp pineapple juice
  • 4 GODIVA Pineapple Hummingbird Truffles
  • 4 GODIVA Cheesecake Truffles
  1. Preheat oven to 350F/160C. Line two medium sized spring form pans (8.75″ diameter) with parchment paper along the bottom and grease the sides with butter.
  2. In a stand mixer, or with electric beaters in a large bowl, combine the cottage cheese, sour cream, and butter until smooth. 
  3. Add the cream cheese and combine until smooth.
  4. Add the eggs one at a time. Then add the lemon flavouring, sugar and cornstarch.
  5. Pour half of the batter into a medium bowl. In this bowl add the pineapple juice. THIS WILL BE THE PINEAPPLE CHEESECAKE. The other batter without pineapple juice will be the PENNSYLVANIA BATTER.
  6. Pour the two batter parts (Pineapple and Pennsylvania) into the separate spring form pans, just to the brim. Bake for approx 40mins-1 hour, or until the cake has just set and the edges are starting to brown. Turn off the oven and allow the cakes to cool inside the oven. This will prevent cracking. Allow to cool completely. Place in the freezer for an hour.
  7. Remove from freezer, and using the square petit fours cutter, cut squares of each cheesecake. Make sure to separate them so you remember which is which!! Store in the freezer until ready to cover with glaze. Make 4 squares per cake (although cake will yield more). 

Yellow White Chocolate Glaze – For Pineapple Cheesecake
  • 1/2 bag white chocolate chips, 6 oz
  • 3/4 cup heavy cream (whipping cream)
  • 3 drops yellow food colouring
  1. Over a double boiler (heat proof bowl over a pot of simmering water), heat the whipping cream until its just bubbling at the edges. Add the white chocolate chips and stir until the chocolate is completely melted. Remove from heat, and stir in the yellow food colouring. Place in the fridge for about 20mins to thicken. 
Assembly:
  1. Place wire drying wrack over baking tray.
  2. Once white chocolate has thickened thickened, pour over the Pineapple Cheesecake petit fours squares and coat completely. (You might have to pour the glaze over a few times until its fully coated.) Transfer to wire drying wrack to dry completely overnight. Top with GODIVA Pineapple Hummingbird Truffle.

Chocolate Ganache – For Pennsylvania Dutch Cheesecake:
  • 6 oz GODIVA dark chocolate, finely chopped
  • 1 cup heavy cream
  1. Over a double boiler, heat the heavy cream until just bubbling at the edges. Pour in the chocolate and stir until the chocolate is fully melted. Remove from heat. 

Assembly:
  1. Place wire drying wrack over baking tray.
  2. Pour chocolate over the Pennsylvania Dutch Cheesecake petit fours squares. Transfer to wire drying wrack to dry completely overnight. Top with GODIVA Cheesecake Truffle.

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I enjoyed them on my rooftop in New York, dressed in some casual wear. Baggy is the new silhouette. 

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Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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