Petit Fours Ganache

Ingredients

 Cake
 6 tbsp sweetened condensed milk
 2 tbsp toasted cashews or graham crackers finely crushed

Ganache

 4 tbsp. Butter at room temperature

 ½ cup Unsweetened Cocoa Powder
 1 cup Powdered sugar
 3 tbsp. fresh milk
 ½ tsp. vanilla extract

Optional: Nuts, sprinkles, and cupcake toppers

Directions
1. Place the cake in large mixing bowl, crushed the sponge cake
with a fork until it turns into a soft crumb.
2. Add in crushed graham or crushed nuts and sweetened
condensed milk.
3. Mix with a fork until evenly moistened and a little bit
sticky.
4. Using your desired molder divide the dough evenly and press
into the mold. Repeat process until you are done with your
cake mixture.
5. Chill the cake for 20 minutes to firm and set.
6. In a small saucepan, over a low heat, melt the butter. Add
in the cocoa powder and stir until melted and smooth.
7. Add the powdered sugar and milk in two batches, stirring
constantly to melt and smoothens the ganache.
8. Place chilled mini cakes into a wire rack with a tray below
to catch the ganache drippings.
9. Pour ganache over each cake to cover completely. Leave the
cakes in a wire rack until the ganache sets and cools down.
10. Decorate with sprinkles or cupcake toppers.