These "double trouble" chocolate financiers are the perfect side to our easiest ever no churn salted caramel ice cream.
| Servings | Prep Time |
| 15people | 25minutes |
| Cook Time |
| 30minutes |
Ingredients
- 333 g egg whites
- 433 g icing sugar
- 216 g ground almonds
- 166 g flour
- 216 g butter
- 150 g 70% dark chocolate
- 40 g Cocoa nibs
Instructions
- 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.
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