Elegant Cadbury Petit Fours

METHOD

• 1

  For the chocolate sponge, preheat the oven to 185 °C. Cream together the icing sugar and eggs until pale and fluffy.

• 2

  In a separate bowl mix together the flour, salt, corn flour, baking powder and cocoa powder. Gently fold into the sugar and egg mixture. Pour into a square baking tin and bake for 12 minutes.

• 3

  For the chocolate cream, put the Cadbury Dairy Milk and butter in a bowl and microwave until melted. Keep a close eye on it to prevent it from burning.

• 4

  Give the mixture a good stir and add as much of the sour cream or yoghurt as needed. The consistency should be very smooth.

• 5

  Cut the cooled sponge into 36 equal squares. Spread the chocolate cream on half of the sponge squares and sandwich another square on top.

• 6

  To make the royal icing, beat the egg white until it forms bubbles . Add the icing sugar, orange juice and food colouring if using. Stir with a fork until smooth.

• 7

  Cover the sponges with the icing and top each with an edible flour. The petit-fours are now done and can be kept for up to two days.