Gingerbread Petits Fours
Prep time
Cook time
Total time
Author: Bowsessed
Recipe type: Dessert
Serves: 20
Ingredients
- 350g gingerbread cookies
- 70g apricot jam
- 90g cream cheese
- 1 tsp orange zest (optional)
- 3 tbsp dark rum (I used Appleton) or use milk
- 100g dark chocolate
- candied orange peel for decorating
Instructions
- Place the gingerbread cookies in a blender or food processor and pulse until they are fine crumbs.
- Add the apricot jam, cream cheese, orange zest (if using) and dark rum or milk. Mix it all together until the batter is smooth. Press the dough into a mini brownie silicon mould and freeze it for 1 hour.
- Remove the cakes from the mould and place them on a baking tray, lined with parchment paper.
- Melt the dark chocolate over a pan filled with water. Drizzle the chocolate over the gingerbread cakes and decorate with candied orange peel.
Notes
Store in an airtight container.
If you don't have a mini brownie mould, you could also form balls and dip them into the dark chocolate.
If you don't have a mini brownie mould, you could also form balls and dip them into the dark chocolate.
Recipe by Bowsessed™ at https://bowsessed.com/gingerbread-petits-fours/