Bitter Chocolate & Absinthe Petit Fours

Instructions

1. 1

   Prepare the ganache: Heat the heavy cream in a medium saucepan until simmering. Pour over the finely chopped dark chocolate in a mixing bowl. Let sit for 1 minute, then whisk gently until smooth. Stir in the absinthe and softened butter until fully incorporated. Cover and refrigerate for at least 2 hours, or until firm enough to pipe.

   ~120 min
2. 2

   Make the meringue discs: Preheat oven to 100°C (210°F). Line a baking tray with parchment paper. In a clean, dry mixing bowl, whisk the egg whites until frothy. Gradually add the powdered sugar, whisking continuously until stiff, glossy peaks form.

   ~15 min
3. 3

   Sift the cocoa powder into the meringue and gently fold it in using a spatula until just combined. Be careful not to overmix. Transfer the mixture to a piping bag fitted with a small star tip.

   ~5 min
4. 4

   Pipe small, even discs (about 2-3 cm in diameter) onto the prepared baking tray, leaving a small space between each one. Bake for 45-60 minutes, or until the discs are dry to the touch and lift easily from the parchment paper. Turn off the oven and let the discs cool completely inside the oven with the door slightly ajar.

   ~75 min
5. 5

   Assemble the petit fours: Once the ganache is firm and the meringue discs are completely cool, place a small dollop of the ganache onto the flat side of one meringue disc. Gently press another meringue disc on top to create a sandwich. Repeat with the remaining discs and ganache.

   ~10 min
6. 6

   Allow the assembled petit fours to set at room temperature for about 30 minutes before serving.

   ~30 min