chocolate-dipped financiers


If you’re not familiar with financiers, the small tea cakes remind me of sponge cakes or madeleines. Characterized by the use of nutty brown butter, egg whites act as the only source of leavening. The edges of each cake are slightly crisp while the center remains incredibly tender. French pastry chefs traditionally bake financiers in mini rectangular molds (to mimic the shape of gold bars), however you can use any kind of mold – I used mini muffin tins.

Chocolate-Dipped Financiers | Tutti Dolci

Made with almond meal, these mini chocolate-dipped financiers happen to be gluten-free, making them a lovely treat for those with gluten sensitivity. A dip in melted chocolate gives each financier a touch of richness – I can attest that these are wonderful dipped in coffee!

Chocolate-Dipped Financiers | Tutti Dolci

Chocolate-Dipped Financiers
Adapted from Tartelette
1/2 cup unsalted butter
1 cup plus 2 Tbsp almond meal
2 Tbsp unsweetened cocoa
pinch of salt
1/2 cup powdered sugar
4 large egg whites, lightly beaten until foamy
1 tsp vanilla extract
2 ounces semisweet chocolate, chopped

Preheat oven to 350°F and spray a 12-cup mini muffin pan with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup; cool slightly.

Combine almond meal, cocoa, salt, and powdered sugar in a large mixer bowl and mix on low until fully incorporated. Beat in the egg whites on low speed. Add brown butter and vanilla; beat for 30 seconds. Fill each cup about 2/3 full of batter. Bake for 12 minutes, until firm in the center. Turn out onto a wire rack to cool completely.

Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.

Dip each financier in chocolate, then place on baking sheet; chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to 2 days.

Yield – 20 financiers (serving size: 1 financier)
Calories – 110
Carbs – 6

  1. Oh I’m familiar with these! Unfortunately, lol. I never did meet a cookie I didn’t like. Love the chocolate on chocolate. Hope you have a great weekend.

  2. I think I’ve never tried financiers before. I love madeleines and you said it’s similar? I always want to try making madeleines but don’t pay close attention to the details of recipe so I’m not sure how different/similar it is between two. But it sounds very easy to make! I don’t have madeleine pan yet so this might be an alternative!

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