Ingredients
Serves: 20-22 4.5 cm Petit Fours
For the graham cracker crust:
125 g butter
60 g sugar
vanilla
10 g egg yolk (half a yolk)
172 g flour
For the dark chocolate ganache:
425 g dark chocolate, chopped
225 g cream
50 g butter
For the meringue topping:
125 g egg whites (about 4)
225 g sugar
150 g powdered sugar, sifted
Preparation
