Chocolate Financiers
These chocolate morsels have a fantastic texture and flavor. They're easy to make, keep well for several days and can also be frozen. They're ready in 30 minutes.
Servings 9 rectangular financiers
Ingredients
- 1 tablespoon unsalted butter to grease the molds or mini cups
- ⅔ cup heavy cream
- 5 ounces semisweet chocolate chopped
- ½ cup powdered sugar
- ⅓ cup almond flour or finely ground almonds
- 4 ½ tablespoons all-purpose flour
- ⅛ teaspoon baking powder
- pinch salt
- 3 egg whites at room temperature
- 4 ½ tablespoons unsalted butter melted. You can also use brown butter for a more intense and outstanding flavor.
Instructions
- Preheat oven to 350ºF (180°C). Butter 9 regular financier molds or about 18 mini muffin pan with 1 tablespoon unsalted butter.
- Put chopped 5 ounces semisweet chocolate in a bowl. Bring ⅔ cup 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.
- Whisk together ½ cup powdered sugar, ⅓ cup almond flour or finely ground almonds, 4 ½ tablespoons all-purpose flour, ⅛ teaspoon baking powder and pinch salt in a large bowl.
- Whisk 3 egg whites in a clean bowl just until foamy. Pour over the dry ingredients and stir to blend with a spatula.
- Add 4 ½ tablespoons unsalted butter, melted and mix. Add this mixture to the ganache and integrate, mixing as little as possible.
- Spoon or pour (transfer the mixture to a pitcher) the financier 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. Don't overbake them!
- Cool on a wire rack before unmolding them.
Notes
Almond flour: store-bought has the perfect consistency. But you can make your own with a good food processor. Be careful not to process the whole almonds so much that they start releasing their oil.
Egg whites: it's a great recipe to use them. They can be several days or a couple of weeks old if kept in a closed jar in the refrigerator.
Use bittersweet chocolate for a more intense flavor.
Vanilla extract: add ½ a teaspoon to the batter for a mellower chocolate flavor.
