Chocolate Gingerbread Petit Fours

• Baking & Spices

  • 1/3 cup Chocolate chips, semisweet
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 2 tsp Coconut oil

• Drinks

  • 1 tbsp Whisky or apple cider or orange juice

• Other

  • ½ recipe (1 cake Gluten Free Ginger Cake

Found on yummybeet.com

Description

Ingredients

• ½ recipe (1 cake) Gluten Free Ginger Cake
• 1 to 2 Tbsp whisky or apple cider or orange juice
• ⅓ cup semisweet chocolate chips
• 2 tsp coconut oil
• flaky sea salt, such as Maldon

Directions

• Crumble cake into a large bowl and mix in 1 Tbsp whisky, cider or orange juice. Squish mixture into a ball; if it doesnt hold together, add a bit more liquid. Firmly pack into a 12-count square silicon ice cube tray, or roll into balls and place on a parchment-lined plate. Freeze for 1 hour.
• Melt chocolate with coconut oil over a double boiler. Reserve.
• Line a large baking sheet with parchment or waxed paper. Remove squares from silicon ice cube tray by bending container and place on prepared baking sheet, or add balls to prepared baking sheet. Top squares or balls with chocolate, letting it drip over the sides; sprinkle with salt. When chocolate is set, refrigerate airtight up to 3 days.