Chocolate Pomegranate Petit Fours

Chocolate Pomegranate Petit Fours

Dressed to Impress, Chocolate Pomegranate Petit Fours are a show-off treat for your Valentine!

Every time I see Petit Fours I think of Alice in Wonderland, gingerly nibbling bite-sized cakes that made her shoot up to towering heights or shrink down to the size of a mouse.

What’s more, I remember how delightful the petit fours sounded, and recall thinking I would be willing to go through any challenge Alice had to face, to get my hands on them.

Chocolate Petit Fours

Petit Fours are in fact, a labor of love. It’s not that they are hard to make; it’s that there is so much WAITING involved. …I don’t like to wait on my dessert.

I can hear my mother’s voice ringing, “Good things come to those who wait.”

Impatience is the reason most people don’t make Petit Fours; they buy them at a bakery. However fresh homemade petit fours are a mystifying treat, with flavor combinations you don’t often find at a bakery, like chocolate pomegranate!

Pomegranate Frosting

So here is the process for making these insanely tasty Chocolate Pomegranate Petit Fours. Again, not hard, just lots of waiting around:

Bake the cake and place in the freezer. Wait…

Make the Whipped Pomegranate Cream. Spread on cake. Freeze and wait…

Make the Whipped Chocolate Cream. Spread on pomegranate filling. Freeze and wait…

Trim the cake edges and cut into perfect 1 inch squares. Freeze and wait…

Make the Pomegranate Poured Fondant. Coat each Petit Four. Place on a rack to dry.

Pomegranate Poured Fondant

Why all the freezing and waiting? The cream layers and the cake need to be rock-hard before blanketing them in warm poured fondant, otherwise the cream will melt and the tender cake will crumble into the poured fondant bowl creating a huge mess.

Yet these little beauties are worth the wait. Mom was right. At this moment, I’m surrounded by little pearly pink “good things” layered with velvety chocolate and perky pomegranate.

If you are of the patient sect, you will be quite pleased with the finished product.

Chocolate + Pomegranate = Exquisite Yum.

Chocolate PomegranatePin It

PS ~ The color of the pomegranate juice is so concentrated; there is no need for artificial coloring!


Yield: 96

Prep Time: 1 hour 10 minutes active time

Cook Time: 35 minutes

Chocolate Pomegranate Petit Fours


For the Cake:
1 cup sugar
¾ cup all-purpose flour
½ cup cocoa powder
¾ tsp. baking powder
¾ tsp. baking soda
1 Tb. instant coffee granules
½ tsp. salt
1 egg
½ cup buttermilk
¼ cup vegetable oil
1 tsp. vanilla extract
½ cup scalding hot water

For the Pomegranate Cream:
2 sticks unsalted butter, softened
1 cup sugar
1 cup pomegranate juice
¼ cup flour

For the Chocolate Cream:
1 stick unsalted butter, softened
½ cup sugar
½ cup milk
2 Tb. flour
1 Tb. cocoa powder
1 tsp. vanilla extract
2 oz. dark chocolate, melted and cooled to room temp.

For the Pomegranate Poured Fondant:
1 cup plain shortening
6-8 cups powdered sugar
1 cup pomegranate juice


For the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9X13 pan with parchment paper and thoroughly grease the sides. Sift (or whisk) all dry ingredients in a bowl.

Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and whisk for two minutes. Once well combined pour in the hot water and mix well. Pour into the cake pan and tap the pan on the counter a few times to remove any large bubbles.

Bake for 20 minutes, or until toothpick inserted comes out clean. Allow the cakes to cool for 15 minutes, then flip out on a plastic board. Remove the parchment paper. If the cake looks even, place in the freezer. If the top is rounded, Carefully flip the cake over (using another cookie sheet) and trim the top with a serrated knife, then freeze.

For the Whipped Pomegranate Cream: Add the Pom Juice and flour to a small sauce pan. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool. Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy.

Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy 5 minutes. Spread the pomegranate cream evenly over the cake and return to the freezer.

For the Whipped Chocolate Cream: Add the milk, flour, and cocoa powder to a small sauce pan. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool. Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy. Once cooled, add the flour mixture to the butter mixture. Pour in the vanilla and the cooled melted chocolate and beat until light and fluffy 5 minutes. Spread evenly over the top of the pomegranate cream. Return to the freezer.

Once frozen, trim the edges of the cake until very smooth. The cake will be about 8X12 inches after trimming. Then carefully cut the cake into 1 inch squares, 96 total. You may want to use a clean ruler to mark the top of the chocolate cream to make the pieces even. Return the cake squares to the freezer.

For the Pomegranate Poured Fondant: Place the shortening and half the pomegranate juice in a large bowl. Microwave until the shortening has melted. Add 5 cups of powdered sugar to the mix and whisk until smooth. Add a little more juice and another cup of powdered sugar, whisk. The fondant should be smooth and glossy, thin enough to pour but thick enough to coat well, a little thicker than school glue. If you see shortening dots on the top, add more powdered sugar. It may take all the juice and as much as 8 cups of powdered sugar to even out--but not always. Rewarm and whisk before dipping the petit fours. The fondant needs to stay warm.

Before dipping, dust the bottoms of each petit four, so that crumbs don't fall in the poured fondant.

Place a petit four on a fork over the fondant bowl. Using a large spoon, scoop fondant over the top covering completely on all sides, then use another fork to carefully transfer to a drying rack. Repeat with all, rewarm the fondant if needed.

AMENDMENT 2-11-12: I’ve noticed in the comments that several people have tried this recipe and have struggled with the poured fondant. I pride myself on offering tried-and-true recipes that anyone can make at home, and I HATE that this has caused a few of you some kitchen hardship. Here is a video clip I found, that is very similar to how I make my poured fondant. If you have never made petit fours, please take a look at this before starting, and also watch “Step 3″ that covers dipping, listed after this clip! This is still a recipe worth making, but if you are new to petit fours, proceed with caution.

More Valentine Sweets for your Sweetie:

Chocolate and Roses Truffle Spoons

Pink Bubble Gum Ice Cream

Pistachio Cupcakes with Pink Champagne Frosting

Valentine Heart Lollipops ~ Add a Pinch

Lace Heart Cookies ~ Sweet Sugar Belle

Triple Chocolate Cherry M&M Cookies ~ TidyMom

Valentine Confetti ~ Nest of Posies

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117 Responses to “Chocolate Pomegranate Petit Fours”

  1. #
    Delishhh — January 31, 2012 @ 3:19 pm

    I did ice cream petitie fours long time ago and they were delicious – but a lot of work. These look amazing and so good – and just adorable !!

  2. #
    claire @ the realistic nutritionist — January 31, 2012 @ 3:20 pm

    Sommer, these look AMAZING. Gorgeous and so perfect for Valentine’s Day!!!

  3. #
    Tickled Red — January 31, 2012 @ 5:26 pm

    These are just too darling. And sound delicious!! I’m in the mood for love now ;D

  4. #
    Susan — January 31, 2012 @ 5:57 pm

    Simply exquisite ! I am NOT of the patient sect, but I sure do admire those who are!

  5. #
    Olga — January 31, 2012 @ 6:22 pm


  6. #
    Crystal @ Simply Being Mommy — February 1, 2012 @ 3:27 pm

    Um, yes — I’ll take a few ;-) Looks delicious.

  7. #
    Lora — February 1, 2012 @ 5:08 pm

    These are just gorgeous. The perfect elegant Valentine”s day treat. So worth the wait.

  8. #
    Roxana GreenGirl { A little bit of everything} — February 1, 2012 @ 7:33 pm

    These are so beautiful Sommer! Such a sweet little treat for Valentine’s day!

  9. #
    Steve @ the black peppercorn — February 1, 2012 @ 9:40 pm

    These look gorgeous!! love the colours!

  10. #
    Dmarie — February 4, 2012 @ 3:54 am

    oh, I so wish I were not too lazy to make petit fours. I love them and these look amazing!

  11. #
    Jillian — February 5, 2012 @ 10:53 am

    Just attempted to make them – disaster. The icing is disgustingly sweet and since it has to be warm, it immediately breaks down the butter-based layers of cream. You cannot make these look anywhere near what the pictures do, and if you actually make the icing as thick as described it will tear apart your cakes. The cakes were in the freezer for over 12 hours before I even attempted to frost them, so they were indeed “rock hard”, but that still didn’t help. Even if I did manage to salvage them at this point, I wouldn’t eat them because of how insanely sweet the icing is. It actually kind of ruins the whole thing.

    • Sommer — February 5th, 2012 @ 1:26 pm

      Oh Jillian, I’m so sorry you had trouble! With mine, the fact that the interior cream layers are less sweet balanced out the sweetness of the frosting. I hate that they didn’t work out for you.

  12. #
    Aisleen — February 6, 2012 @ 1:06 pm

    I made these this weekend! As Jillian says, the frosting is sweet; I added more pomegranate juice to thin it out, and it helped a bit. I actually liked them without the fondant, BUT, they looks so darling all pretty in pink. I posted some photos of mine here:

    They were a hit! everyone loved them. I brought the extras to work, even some un-fondant ones, and they’re gone already! I think I will make this into a cake and use whipped cream instead of the fondant…I am in LOVE with this recipe. Thank you so much!

    • Sommer — February 6th, 2012 @ 1:15 pm

      Aisleen, I’m so glad you liked them and your photos look GREAT!

      Yes, the poured fondant is sweet, but every poured fondant I’ve ever experimented with (or tasted) was equally sweet, being made of almost all powdered sugar. I love that you’re making your own twist to the recipe. :)

      • Aisleen — February 7th, 2012 @ 7:01 pm

        Thanks so much! Yes, I agree with you on the fondant. Its just pure sugar, every recipe I’ve made has been equally as sweet. Its not overpowering to me, but I can see why some feel it to be TOO sweet. I’m excited to try it as a cake, I will post photos of that once its done as well! Thanks again!

  13. #
    Rachel — February 10, 2012 @ 5:38 pm

    I made these yesterday/this morning and thought I would share my 2 cents! They didn’t look very pretty, but it was my first time making petit fours. I had a lot of trouble with the fork/spoon fondant method so i just held them at the base and dipped them upside down, then turned them over to dry. The biggest problem I had was the cake layer – it was so light and fluffy, it could not handle the heavy layers of cream on top. When I cut it into squares, they ended up sliding and becoming lopsided in the freezer overnight. Also, the fondant did not seem to want to stick to the cake. If I made them again, I might try using a brownie base. I was worried they would be too sweet, so for the chocolate layer I ended up using unsweetened chocolate instead of dark and it turned out to be the most delicious frosting and I will probably use the recipe again just for regular cupcakes!

    All in all, they turned out delicious but horrifically ugly. I don’t know if people will be wowed, but I hope they eat them anyway!

    • Sommer — February 10th, 2012 @ 7:01 pm

      Thanks for sharing Rachel,

      I’m sorry yours turned out ugly!! Honestly, I’ve never posted a recipe that caused so much trouble to my readers. Then again, I generally don’t post recipes with so many layers/steps. I apologize, and will make sure to post goodies that are a little more user-friendly in the future. I’m glad you still liked the way they tasted. :)

    • Melissa — February 13th, 2013 @ 10:00 pm

      I had the same problem with the cake (which is ironic, because a light and fluffy cake would usually be the goal). These poor little guys flopped all over. I also had an issue getting the fondant to stick to the cake. I gave up after about 10 (gobbled up) failures. I think they are really quite lovely without the fondant, so I am serving them that way tomorrow.

      With all that said, the pomegranate cream was delicious and I will definitely use it for layering with future cakes. Love the tartness. Either way, the two tough critics that live in my house thought they were super tasty.

  14. #
    Ellie — February 13, 2012 @ 12:19 am

    These guys are waiting in my freezer right now for step 10. Can’t wait! :D

  15. #
    Maria — February 27, 2012 @ 9:51 pm

    I made these the weekend before Valentine’s for my husband. Since I have a small child, I was unable to donate a large amount of time at once, so I took my time w/these. I started Friday and ended Sunday. It was time consuming, but because I wasn’t in a rush to finish, I didn’t mind and was able to get a good freeze on all of the layers.
    I too had problems cutting and especially dipping (but i’m not a good dipper at all). My pieces weren’t even, but I didn’t care. My poured fondant turned out pretty thick, I tried dipping a few, got fed up, and put the fondant in a ziploc, cut the edge and ended up drizzling.
    Now on to the flavor. These were the BEST things I’ve ever tasted! So good, so creamy, so wonderful!! The flavors go so well together!! Everyone that tried them, loved them. They were also good without the poured fondant, but I liked them with.
    I think I will make this for my son’s bday, but in cake form and instead of a poured fondant, do you think a buttercream would work? Do you have any good recipes for a buttercream (I’d probably do a pomegranate flavored one, but I’ve never made buttercream icing.
    Thanks for this recipe, I LOVED IT!!!!

  16. #
    dcmcmurtry — March 6, 2012 @ 5:05 pm

    In the recipe, under Chocolate Cream, you list “2 Tb. cup flour” Is that 2 T + 1 cup of flour?

    • Sommer — March 6th, 2012 @ 7:00 pm

      Sorry about that. It’s 2 Tb. flour, I’ll fix it right now. :)

  17. #
    Steph — March 8, 2012 @ 5:04 pm

    These were so tasty! But mine turned out far, far less attractive than yours, haha. Would you mind if I post about this on my blog? I’ll link back to your site & this post =)

  18. #
    SarahM — May 5, 2012 @ 3:47 am

    These petit fours look AH-MAZING! And couldn’t be more perfect for my Mad Hatter’s Tea Party later this year! Even better is that I can make them in advance and freeze them until almost the last step. Awesome!

  19. #
    Kay — May 16, 2012 @ 10:23 am

    These look so amazing and beautiful! I will definitely try to make these! Thanks so much for sharing!!

  20. #
    Jenny — June 19, 2012 @ 2:46 pm

    I plan to make these for a friends birthday tomorrow! the recipe sounds delicious! i was thinking of just using the fondant as a top layer and skipping the cutting part, so more like a big cake. anyone else try this? or any thoughts??

    • Sommer — July 25th, 2012 @ 7:23 pm

      I bet that would work!

  21. #
    Melissa M — July 25, 2012 @ 9:05 am

    I’m in the process of making these darling things.. all the way to the cutting step..
    wondering if I can freeze the final product? does that work?

    • Sommer — July 25th, 2012 @ 7:22 pm

      Yes, you can freeze them. Just make sure to wrap them well. Then unwrap them before they thaw so the poured fondant stays pretty.

  22. #
    Lori — August 1, 2012 @ 8:03 pm

    Looks super yummy!

  23. #
    Jessica — August 29, 2012 @ 2:02 pm

    I made these beautys and they were amazing! The only slight problem I had was with the creams. They were a bit gritty from the sugar. Is that normal? I’ve never made this type of cream before. I’m just wondering if I didn’t whip it long enough or something? I’d love to make them again but with a creamier consistency. Thanks for the recipe and your help in advance.

    • Sommer — August 29th, 2012 @ 2:13 pm

      Hey Jessica,

      No the creams aren’t supposed to be gritty. Generally that has to do with how long you beat the butter and sugar–it takes AT LEAST 5 minutes. I’m so glad you like them!

  24. #
    Lo — January 4, 2013 @ 7:50 am


    Just wondering… How would you store the petit fours? I plan to make a bunch for a party a couple of days in advantage but i don’t know if i should

    1) freeze them until the day before then let them thaw at room temperature/ fridge… i read that you shouldn’t freeze poured fondant.

    2)or… should i just leave them in the fridge for a couple of days. I know the mousse would be fine but what I’ve read that the poured fondant is best stored at room temperature in an unsealed box.


    Would it be easier just to cover them chocolate instead of poured fondant??

    Thanks in advance.

  25. #
    Danielle — January 30, 2013 @ 8:30 pm

    Do you think the pomegranate cream is okay to use as frosting for cupcakes, or is it too sweet/not sweet enough? The petit fours look a little complicated, but the recipe sounds delicious!

  26. #
    Victoria — February 6, 2013 @ 2:12 pm

    Delish!!! Looks amazing. I wanted to let you know I featured this on my blog today:

  27. #
    Andrea — February 7, 2013 @ 12:10 pm

    Could I make these with Gluten free chocolate cake mix and use cacao powder? I am excited to try but scared I will have trouble, as I read through the comments. But they look so adorable and delicious! I am always looking for ways around food coloring so if nothing else I really want to try the fondant, as it is my favorite way to top a cake.

  28. #
    Terri Agloro — July 20, 2013 @ 5:39 pm

    I love your website and I’ve been waiting for a fabulous recipe like this for my entire baking life. Thank you. Thank you. Thank you.

  29. #
    Arsheen — August 11, 2013 @ 7:41 pm

    I made cake with frosting was great but poured fondant failed :( . I decided to leave it without fondant like others did. They r delicious without it! Thank you for shared ur recipe.

  30. #
    marie, the EpicureanPiranha — October 6, 2013 @ 9:50 am

    These look and sound wonderful – thanks for posting the recipe (I’m also tempted to make a hazelnut marsala variation :-)

    ~ marie, the EpicureanPiranha

  31. #
    kathy — October 22, 2013 @ 3:10 pm

    Quick question—did you use powdered sugar in the creams or possibly baking sugar, which I should have used…even after 7 minutes, the sugar was still not incorporated fully. thanks

    • Sommer — October 23rd, 2013 @ 6:06 am

      Hi Kathy, I only used powdered sugar in the poured fondant. For the creams, the heat should dissolve the sugar… wish I could see yours so I know what’s happening.

  32. #
    Summer — December 31, 2013 @ 9:34 am

    Thank you so much for the wounderful mini dessert which i would like to make soon, but my question is can we subtetute the shortening with oil and light corn serope?

    • Sommer — January 2nd, 2014 @ 8:40 am

      Hi Summer, I’m not sure about that… I’m afraid the glaze wouldn’t harden-up if you used oil. You might be able to get away with coconut oil. But I would make a small test batch and try coating a couple first, if I were you. Hope this helps!

  33. #
    does p90x3 work — January 9, 2014 @ 10:36 pm

    Whats up. Wonderful blog. I’m wondering, though, where did you
    purchase the theme? Or did you design it your-self?

    I’m putting up my own website and am on the lookout for a theme as great as
    this one. Thanks again.

  34. #
    Irene — January 10, 2014 @ 12:53 pm

    Wow! These look amazing! I’m going to make them. Do you know how long they will last?

  35. #
    barb — January 27, 2014 @ 9:23 am

    I made this recipe and it was beautiful and delicious. I feel like a professional baker. This is the best tasting and best looking dessert I’ve had. And, I made it!!! Thanks for sharing!!!!!!!!!!!!

    • Sommer — January 27th, 2014 @ 3:48 pm

      Hi Barb, So glad you liked them!! :)

  36. #
    Payton — January 28, 2014 @ 8:45 pm

    When making the fondant, the pomegranate and the shortening will not mix. Is that supposed to happen? Even when I added a cup of powdered sugar it wouldn’t mix. I don’t want to add more and wind up with a waste.

    • Payton — January 28th, 2014 @ 8:46 pm

      Also, I used coconut oil instead of regular vegetable shortening. My mother said it wouldn’t make a difference.

      • Sommer — January 28th, 2014 @ 9:00 pm

        Hey Payton, like oil and water, they will not want to come together but the powdered sugar is the secret ingredient to bind them. Keep on adding it girl!


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