I use Dry Candy Fondant.
1 cup Confectioner's sugar- 7 oz Semi-sweet chocolate
- 5 tb Butter
- 4 tb Cold water.
Sift the sugar. Melt the chocolate in double boiler. Add sugar and slice into pieces butter. Stir until smooth and remove from heat. Add water one Tbs at a time to cool. Pour icing on petite fours while still warm. Is shiny, very soft, easy. Glazes 40 petite fours. Makes 1 1/2 cups of icing.
TIP: Lace points look beautiful on petite-fours. You can also make lace points out of royal icing or with coating chocolate & set them up off of the surface of the cake. This is the continuation of our previous post in 2008 about chocolate petite fours. Made in 12/31/08 @1:11am.
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