Elegant and decadent, these Dark Chocolate Rose & Cardamom Petit Fours feature layers of delicately spiced cardamom cake and a smooth, floral rose-infused ganache, all coated in rich dark chocolate. Finished with dried rosebuds and cardamom pods, these bite-sized confections are perfect for afternoon tea, romantic occasions, or refined dessert platters.

Why You’ll Love This Recipe

These petit fours are a sophisticated blend of flavors and textures. The warm spice of cardamom balances beautifully with the delicate floral notes of rose, while the dark chocolate coating adds a bold, bittersweet contrast. Their dainty, layered presentation and luxurious taste make them ideal for special occasions or thoughtful edible gifts. Despite their elegant appearance, they’re surprisingly simple to assemble.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake layers:
all-purpose flour
baking powder
salt
ground cardamom
unsalted butter, softened
granulated sugar
eggs
vanilla extract
whole milk

For the rose ganache filling:
white chocolate chips
heavy cream
rose water

For the coating:
dark chocolate, chopped or in melting wafers
coconut oil (optional, for smoothness)

Toppings (optional):
dried edible rosebuds
dried cardamom pods

Directions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Beat in the eggs and vanilla extract until fully incorporated.
5. Alternate adding the dry ingredients and milk to the butter mixture, mixing until smooth and combined.
6. Pour the batter into the prepared pan and smooth the top. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
7. For the rose ganache: Heat the cream until hot but not boiling. Pour over the white chocolate chips in a bowl and let sit for 1 minute.
8. Stir the mixture until smooth and glossy. Add rose water and mix well. Chill until the ganache is thickened but still spreadable.
9. Cut the cooled cake into even squares (about 1.5 inches each). Spread a small amount of ganache between two squares and press gently to sandwich.
10. Place the sandwiched squares on a tray and freeze for 30 minutes until firm.
11. Melt the dark chocolate and coconut oil in a double boiler or microwave in short intervals, stirring until smooth.
12. Dip each frozen cake sandwich into the melted chocolate, letting the excess drip off. Place onto parchment-lined trays.
13. Before the coating sets, top with dried rosebuds or cardamom pods for decoration.
14. Chill the petit fours until the chocolate coating is fully set.

Servings and timing

Servings: Makes 16–20 petit fours
Prep Time: 30 minutes
Bake Time: 20 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 50 minutes

Variations

• Orange Blossom Ganache: Replace rose water with orange blossom water for a citrus-floral twist.
• Spiced Cake: Add a pinch of cinnamon or nutmeg for a more complex spice profile.
• Milk Chocolate Coating: Use milk chocolate for a milder, sweeter finish.
• Nutty Finish: Top with chopped pistachios or almonds instead of floral garnishes.
• Layered Look: Create triple-layer petit fours for added height and elegance.

Storage/Reheating

Store the petit fours in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for 10–15 minutes before serving to soften the ganache and chocolate shell slightly. These are not intended to be reheated. They can also be frozen (ungarnished) for up to 1 month — thaw overnight in the refrigerator and garnish before serving.

FAQs

Can I make the cake ahead of time?

Yes, the cake can be baked and stored tightly wrapped at room temperature for 1 day or in the refrigerator for up to 3 days before assembling.

What does rose water taste like?

Rose water has a delicate floral aroma and taste. A small amount adds elegance without overpowering the dessert.

Can I use a different type of ganache?

Yes, you can substitute with dark chocolate ganache or even a flavored buttercream for different results.

How do I get clean cuts for even squares?

Use a sharp serrated knife and wipe it clean between cuts. Chilling the cake before slicing also helps.

Do I need to temper the chocolate?

Tempering is not required, but it provides a glossy finish and crisp snap. You can use melting wafers for easier coating.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Ensure other ingredients like chocolate and rose water are certified gluten-free.

How strong is the cardamom flavor?

It’s subtle but noticeable. You can adjust the amount to taste or omit for a plainer sponge.

Can I skip the floral garnish?

Yes, the rosebuds and cardamom pods are optional and mainly for presentation.

Is coconut oil necessary for melting chocolate?

It’s optional, but helps create a smoother, glossier finish and thinner coating.

Can I serve these at room temperature?

Yes, they are best served slightly chilled or at room temperature for the ideal texture.

Conclusion

Dark Chocolate Rose & Cardamom Petit Fours combine delicate flavor, elegant presentation, and rich textures into one exquisite dessert. With spiced cake, floral ganache, and a dark chocolate shell, these little confections make an unforgettable impression on any dessert table. Whether you’re entertaining or simply treating yourself, this recipe offers an elevated, globally inspired twist on traditional petit fours.

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