These "double trouble" chocolate financiers are the perfect side to our easiest ever no churn salted caramel ice cream.
150g70% dark chocolate
A day before, take out the egg whites from the fridge and leave them aside.
Sieve the icing sugar, the grounds almonds and the flour altogether.
Pour the butter in a saucepan, cook it until it takes a brown colour. Then leave it aside to cool to 35 degrees C.
Gently combine the egg whites with the powder mixture.
Melt the dark chocolate, add the cold brown butter and blend it with a hand blender to make a smooth emulsion.
Mix all, add the cocoa nibs, cover with a cling film and leave at least 3 hours in the fridge.
Preheat the oven at 145C.
Pipe the financier paste into silicon moulds and bake it for 30 minutes. You can sprinkle more nibs on the surface before baking. I baked mine in madeleine shapes like a sea shell as these looks pretty next to the caramel ice cream but you can bake them in any shape.
Once ready, take out from the oven, leave to cool.
Serve with a scoop of our no church salted caramel ice cream.