Sweet and very moist, the chocolate morsels are easy to make and keep well for several days. And can also be frozen.
Though there are some very classic recipes that I don't quite get their popularity, others I had forgotten about in this whirlwind are recipes nowadays with the explosion of food blogs.
Or maybe, since my palate has changed so much in the last decade, I can appreciate them now. Or whatever.
What I'm trying to say is that I'm so glad we had to make financiers for today.
So glad they came back into my kitchen for good.
My first bite into these chocolate financiers really surprised me.
I was expecting a brownie-like feeling, but instead got a not-too-sweet, perfectly intense chocolate flavor, with a spongy but fudgy at the same time texture.
Remarkable little morsels.
With a perfect balance of sweetness and starch, very French.
I strongly feel that if you've never made financiers you should as soon as you can. The chocolate ones are my suggestion if you only make one of them.
But they freeze so well, there's no excuse.
The recipe is quite simple and involves almond flour and melted butter.
But traditional financiers have a different technique than the chocolate ones, which are easier to make.
The recipe doesn't make a lot of financiers.
I would suggest doubling it if you have company or want to take them over to a friend's house.
The suggestion is to eat them within the first couple of hours they are made. And I agree.
But, I did try one many hours after they came out of the oven, and though they weren't as tender, they were still amazing.
PrintChocolate Financiers
Sweet and moist, these are easy to make and delicious!
- Total Time: 30 minutes
- Yield: 18 mini muffins
Ingredients
- 4 ½ Tbs unsalted butter (melted)
- ⅔ cup heavy cream
- 5 oz 140g bittersweet chocolate, chopped
- ½ cup confectioners' sugar
- ⅓ cup almond flour
- 4 ½ Tbs all purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 3 egg whites (room tº)
Instructions
- Preheat oven to 350ºF. Spray or butter mini muffin pan.
- Put chopped chocolate in a bowl. Bring heavy cream to a boil in a small saucepan over medium heat. Pour over chocolate, let stand 1 minute and then whisk until completely smooth.
- In another bowl whisk together sugar, both flours, baking powder and salt.
- Whisk the egg whites just until foamy. Pour over the dry ingredients and mix to blend with a spatula. Add the melted butter and mix. Add this mixture to the ganache and blend mixing as little as possible.
- Spoon the batter into the molds, filling ¾ of capacity. Bake for 13 to 15 minutes, until the tops are dry and a toothpick inserted in center comes out clean.
- Cool for 3 minutes before unmolding them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Jora says
I am so sorry to hear about the flooding, and so impressed that you made financiers--and ice cream--despite of everything. Disasters (and celebrations!) definitely call for cake and ice cream. Your post has made me really want to try the chocolate ones. Hopefully I'll have a chance to do that soon.
Rose says
That happens to me sometimes, I forget recipes and then later rediscover them. Happy to hear that you rediscovered financiers and your description of the chocolate ones has my attention, I may have to give those a try.
And I'm so sorry to hear that you are being affected by the flooding. Sending you lots of dry thoughts.
mireia badia says
I've never made financiers but now I feel that I'm really missing on something, I'll get into it as soon as i can!!!
Holly @ abakershouse.com says
These look wonderful and I've never made them. I've been eyeing the recipes in the Bouchon Bakery cookbook and will have to try your recipe too.
Sorry to hear that it is taking a while to get things put back together again. Mother Nature is so powerful. Hope you have brighter days soon!
Angie Schneider says
Both are all very delicious! I should bake some for the tea this weekend.
Deb says
I adore Financiers! The chocolate ones are so enticing! Pleased to hear there is "light at the end of the tunnel". 🙂 🙂 🙂 Sending good thoughts your way!
Maggie says
So sorry to hear about your flooding troubles - I am so impressed that you made these and took such super beautiful photos of them. You rock!
Patty Price says
Pretty, pretty, pretty!!! Love all your financiers-they are beauties!!!
Thanks for sharing the recipe you used for the chocolate ones...really like the idea of serving all the different kinds at a tea party;-)
Very sorry to hear about the disastrous flooding in your area ;-(
All the same-I hope you have a wonderful weekend Paula 😉
ahu says
Paula - I love financiers, any way! These both look delicious!
Lyn @LovelyPantry says
I have made plain financiers many times. We love them. I think I will try the chocolate version! So sorry to hear that you were affected! 🙁 Chin up. This too shall pass...*hugs*
Rosemary & Garlic says
i may have to make the chocolate ones when my daughter comes home from college. I would love to find someone who popped them in the over without chilling the dough but no one has confessed to so grave a sin so far.
lynnlly.com says
OK, you have persuaded me. I'm gonna make the chocolate ones in the very NEAR future.
Diane Balch says
So sorry to hear about the flooding... natural disasters seem to be a regular thing lately. I live in New York we had Hurricane Sandy and many power outages this last year... it is very off setting and exhausting. How wonderful that so many bloggers offered help to you... it is a wonderful world community we hang out in... well and your financiers amazing... you have inspired me to make the chocolate version.
Mary Hirsch says
I must admit, Paula, I didn't know if you'd get in the kitchen this week to bake these delicious little gems. I am glad (and, proud) that you did. "Life is tough in the Kitchen" in a good way and this is the time to eat all the cinnamon ice cream and chocolate financiers you wish. I think your chocolate babies look out-of-this-world. I have to think that the "gate of Life" has been swinging your way pretty harshly the last year and I don't know how I can help you from afar. It must help to know that you've collected quite a ragtag team of food bkogging friends the last 2 years or so and we're all pulling for/thinking about you and for your city.
Renee says
What tasty little bites Paula! It would be hard to choose between the fruit and chocolate ones. However, I think my chocolate loving soul would have to reach for the chocolate ones first.
Kathy says
Oh Paula, So sorry that you have to deal with the flooding and, all the mess left behind. Things will get better.
Your Financiers look gorgeous! I do agree that these were quite easy to make….and were absolutely fabulous! I can’t wait to try the chocolate version. I froze mine and will bring them out to my granddaughters birthday party tomorrow.
Have a wonderful weekend! My thoughts are with you.
Mardi Michels says
I am sorry about the trouble with the floods there 🙁 On the bright side, your financiers look wonderful - need to try the chocolate ones!
Cher Rockwell says
First of all, sorry to hear that you have been affected by flooding. I know how tough that can be and it so frustrating when nature decides to wreak havoc on your world. Will be thinking of you. I hope your clean up/ recovery efforts go well.
Secondly, your financiers are beautiful. Somehow, I totally missed the chocolate version. I am intrigued. This was a my first time with financiers - I really enjoyed them.
Liz Berg says
You've convinced me...I must make the chocolate ones, too!!!
Medeja says
Both types look really good and delicious!
I hope that things are already better for you after that F..