Dark Chocolate Financiers are indulgent little treats, exploding with chocolate flavor. They will satisfy any chocolate lover’s craving.
I 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.
In 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!
Recipe 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.
These 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
- 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))
- 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.
This recipe is adapted from Thomas Keller’s Bouchon Bakery.