Chocolate truffle petit four

Round off your dinner party in style with Michel Lemoine's stylish recipe for chocolate truffle-topped biscuits
By Michel Lemoine
Chocolate truffle petit four
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 1-2 hrs chillin
  • Effort: medium



  • 200 g dark chocolate, 70% cocoa solids broken into pieces
  • 75 ml strong espresso coffee, freshly brewed
  • 250 ml double cream
  • 20 langue de chat biscuits, or good quality butter biscuits


1. Place the dark chocolate and the espresso coffee in a heatproof bowl suspended over a pan of simmering water and heat together until the chocolate is melted.

2. In a separate bowl, whip the cream to the soft ribbon stage, taking care not to over whip it.

3. Gently fold the whipped cream into the melted chocolate mixture.

4. Line a rectangular dish, about 1cm high, with cling film. Turn the chocolate mixture into the dish, forming it into a rectangular shape.

5. Cover the dish with cling film and chill in the refrigerator for 1-2 hours until set.

6. Once the chocolate truffle mixture is firm turn it out onto a chopping board. Using a warm knife, slice a rectangle of the chocolate truffle into a rectangle the same size as langue de chat biscuit.

7. Repeat the process, making 20 slices in all.

8. Top each langue de chat biscuit with a chocolate truffle slice and serve.

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