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Home » Recipes

Dark Chocolate Financiers

By Trang Doan - Dec 25, 2017 (updated Feb 6, 2018) - This post may contain affiliate links.

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Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving.
Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comI don’t know how many time I’ve said this on the blog, but let me just say it again, I LOVE chocolate desserts. And these Dark Chocolate Financiers are a chocolate lover’s dream! They’re rich and tender, full of chocolate flavor. The nutty brown butter works wonder in this recipe, enhancing the chocolate flavor to the absolute max. One batch of this makes 20, and that is nowhere near enough.

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comDark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comIn my recipe below, I’m listing the volume measurement first. So if you’re just a casual baker, and you don’t have a kitchen scale, I wholeheartedly believe you should still be able to make some out-of-this-world dark chocolate financiers to impress the heck out of your coworkers and neighbors. With that said, the weight measurement are also provided for those who prefer to be very accurate with their baking. And I’m pretty sure I only paid about $10 for my trusty old kitchen scale that I have been using for years. It is so useful to have around. So just get one!

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comDark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comRecipe Tips and Tricks

  • When making brown butter from unsalted butter, you will be reducing the weight by approximately ⅔ of the original weight. So start with a generous amount of unsalted butter. You can also brown a large batch and save for other usage. Refrigerate as usual in a cover container for up to a week.
  • Watch the pan very carefully when browning butter, because you can get from brown to burned pretty quickly.
  • For this particular recipe, I used Guittard Cocoa Rouge, Ghirardelli 72% dark chocolate, and Baker’s unsweetened baking chocolate because those were what I had on hand or were able to find. You can use any brand equivalent as long as the dark chocolate is at least 70% cocoa. This is where the weight measurement will come in handy if you are not using the exact same brand of chocolate bar I used.
  • I find that refrigerating the batter will make it easier for piping, and the batter will not spread as you bake and the financier dome will be achieved.

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.comThese Dark Chocolate Financiers are small in size, so if you have perfect self-control, you’re golden. However, I’m willing to bet you another batch that you won’t be able to stop at one. So pencil in that yoga class on your calendar, because these are totally worth it.

Dark Chocolate Financiers Recipe

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.com

Dark Chocolate Financiers

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving.
5 from 8 votes
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 20 pieces
Author: Trang

Ingredients

  • ½ cup + 1 tablespoon + 1 teaspoon granulated sugar ((120 gram))
  • 2 tablespoon + 1 teaspoon all-purpose flour ((20 gram))
  • ⅔ cup almond flour ((63 gram))
  • ¼ cup dutch cocoa powder ((23 gram))
  • 3 large egg white ((100 gram))
  • 2 Ghirardelli 72% dark chocolate squares ((20 gram))
  • 1 ½ pieces of Baker’s unsweetened baking chocolate ((10 gram))
  • ½ cup brown butter ((100 gram))

Instructions

  • Combine sugar, all-purpose flour, almond flour and cocoa powder in a medium bowl and whisk to distribute evenly.
  • Add the egg white and whisk to incorporate the dry ingredients completely. Scrape the side of the bowl as necessary. Set aside.
  • For the brown butter, start with 5 ounces (1 ¼ stick) of unsalted butter, heat in a small sauce pan over medium heat. When the butter has melted, start whisking. The butter will start bubbling rapidly. When the bubble subsides, the butter will start to brown, continue whisking. When the butter smells nutty and becomes caramel in color, it is done. Take off the heat.
  • Pour the brown butter in a heat proof bowl, discard any burned milk solid at the bottom of the pan.
  • Wipe the pan clean with a piece of paper towel.
  • Measure out ½ cup of brown butter, reserving anything extra for later, and add it back into the sauce pan along with the chocolate. If the chocolate doesn’t melt completely in the hot butter, melt over medium heat and whisk to combine.
  • Quickly pour the melted chocolate butter mixture into the medium bowl with the batter you set aside earlier and whisk to combine.
  • Place the batter in the fridge for about 1 hour.
  • Brush 20 cavities of a mini muffin pan with the left over brown butter, and sprinkle with flour.
  • Preheat oven to 425°F.
  • Remove batter from the refrigerator and transfer to a piping bag or a ziploc bag. Cut the tip off, and pipe the batter into the prepared muffin pan, filling it to just below the rim.
  • Reduce oven temperature to 350°F and bake for 14 minutes.
  • A toothpick inserted in the center should come out clean when done.
  • Place a clean towel on your counter and flip the muffin pan over to unmold the financiers. If any of them refuse to come out, loosen it with a butter knife.
  • Let them cool completely on a cooling rack.
DID YOU MAKE THIS RECIPE?I love hearing how it went! Leave a comment below and rate it. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

This recipe is adapted from Thomas Keller’s Bouchon Bakery.

Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving. | wildwildwhisk.com
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Comments

  1. Marwan Amireh

    January 11, 2022 at 7:54 am

    These look amazing! How fine does the almond flour need to be?

    Reply
    • Trang Doan

      January 11, 2022 at 2:16 pm

      I usually use just the typical almond flour you can find at grocery store or Costco.

      Reply
  2. Veeta

    January 12, 2021 at 7:07 pm

    5 stars
    super delicious – made these using almond meal instead of almond flour (accidentally bought the wrong thing!) and they’re still amazing. soft, fudgy, yum!

    Reply
    • Trang Doan

      January 13, 2021 at 6:40 am

      Thanks Veeta! Glad to hear it works out 🙂

      Reply
  3. Dani

    February 06, 2020 at 9:07 am

    What size molds do you have for your pan? I am trying to find the tiniest possible The one I have is 1 7/8in in diameter and I think it might be too big!

    Reply
    • Trang

      February 06, 2020 at 9:08 pm

      Hi Dani, I used a mini muffin pan for these. I think they are a tad under 2 inches.

      Reply
  4. Emily

    January 04, 2018 at 1:49 pm

    These chocolate bites look amazing! I love the sprinkling of powdered sugar on top!

    Reply
  5. Calleigh

    January 04, 2018 at 11:11 am

    I could smell the butter from afar. These financiers are so tempting and delish.

    Reply
  6. Savita

    January 04, 2018 at 9:26 am

    5 stars
    OMG! So decadent! I would love a few of these with coffee. Yumm!

    Reply
  7. Tracy | Baking Mischief

    January 04, 2018 at 9:21 am

    5 stars
    Yeeees! Totally agree with you on baking with a scale. I never bake without mine! These look so yummy. I’ve never made financiers before, but now I want to try!

    Reply
    • Trang

      January 04, 2018 at 9:33 am

      You totally should try, they’re so good!!!

      Reply
  8. Rebecca

    January 04, 2018 at 7:53 am

    5 stars
    I’m with you, chocolate everything! these look delicious

    Reply
  9. Richa Gupta

    December 27, 2017 at 9:15 pm

    5 stars
    I LOVE LOVE LOVE financiers! I learnt how to make them a few years ago and the smell of that brown butter and that nutty flavour still makes me drool. These look sooo good!

    Reply
  10. Sara

    December 27, 2017 at 6:44 pm

    5 stars
    These look so incredible, love all the chocolate flavor!

    Reply
  11. Ben Myhre

    December 26, 2017 at 4:15 am

    5 stars
    I don’t kid myself when it comes to stuff like this. If they are on the counter, they won’t be for long. I will eat them.

    Reply
  12. Ken and Mai

    December 25, 2017 at 11:50 am

    5 stars
    Gotta try these.

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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