Ok, so as we speak (yes at 5am) I'm making petit fours. I used the chocolate ganache III recipe and its NOT WORKING. What should i cover them with. I have another batch cooling but the first batch didnt work!! 
You didn't want to cover them with the traditional poured fondant:
http://cakecentral.com/cake-decorating-ftopict-383813-.html
HTH
Unfortunately, I am also up at 5am -
How about a drizzled chocolate? (thinking you already have some chocolate on hand from the ganache)
This site had a few topping/coating ideas (look towards the bottom of the page):
http://www.baking911.com/cakes/petits_fours.htm
A simple recipe that I have used (I think it was from here):
Petit Four Glaze
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
You could probably add some cocoa powder to that one to get it chocolatey if you're needing a chocolate topping.
HTH!
Denise
well, I was going to use the poured fondant but the chocolate looked tastier. I followed the recipe exactly as it said. When I poured it on its just this runny mess. I let it sit a while to thicken and they look terrible!! I just made another batch of choclate to see if that might help but I just dont know. I think I'm going to run to the store in a few hours to get some karo syrup to make the poured fondant. Can I add flavoring to it? As soon as I pour on the next batch of chocolate I'll post a picture so you can see the mess I'm dealing with. 
Also, how is the ganache III recipe not working?
Were you expecting a hard shell like coating after pouring?
Overview on ganache:
(With master, white chocolate and glaze recipes, how to pour & smooth, glaze and more.)
http://forum.cakecentral.com/cake-decorating-ftopict-334973-.html
HTH
Yes, I somewhat expected a bit firmer coating. Was I wrong to think so. Its a big gooey mess.
this is what I'm dealing with.
Keep in mind that I'm a beginner...this is my second attempt at doing something other than pies and cookies.
And I know they're huge. My pan was too big with not enough batter so I could cut it in half.
Im headed to bed for a few hours. But one last question that maybe you could answer. What does the poured fondant look like when its been applied. I tried making white chocolate ganache but it was transparent. I need something thats going to be one solid color. Is it like rolled fondant?
Sorry I can't help you. I just wanted to let you know my first Ganache cake was awful as I didn't know it shows everything.. bumps cake under it. Also very hard to smooth and always stays sticky!
If you still want to do the ganache I always iced mine with buttercream first. I'm not sure how much time that would take with these little babies though.
Good luck! Post pics when you are done!
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