Dulcey chocolate financiers

It's been a long time since I last made these little financiers garnished with chocolate ganache, so here they are ! To make a change, I added a creamy Dulcey ganache, this super gourmet blond chocolate from Valrhona. Other than that, no change, these little financiers are still as quick and easy to make ; I made a mix of hazelnut and almond powder in the dough, but you can only use hazelnut or almond according to your desires and your cabinet ;-)



Prep time : 20 minutes + 15 minutes cooking
For 12 servings :

Dulcey ganache :

120g de Dulcey chocolate
60g liquid cream 30 or 35% fat

Melt the chocolate.



Bring the cream to a boil, then pour it over the melted chocolate, emulsifying well with each addition with a whisk or maryse. You should get a smooth, shiny ganache.



Let it cool to room temperature while preparing the financiers.

Financiers batter :

150g butter
150g egg whites
170g icing sugar
50g hazelnut powder
50g almond powder
50g flour
A pinch of salt
60g of chocolate sprinkles (or chocolate chips or even chopped chocolate)

Melt the butter until it becomes brown (remove from the heat when it stops crackling and it has a golden color). Let it cool.



Mix the egg whites with the icing sugar and the hazelnut and almond powders, then add the salt and flour.




Then add the chocolate sprinkles and the cooled butter (if it is too hot, it will melt the chocolate so be careful!).



Fill the mini savarins/kouglofs molds then bake the financiers in the preheated oven at 180°C for 15 minutes.



When the financiers are cooked and slightly cooled, unmold them and let them cool completely before garnishing them with the dulcey ganache.



Let the ganache set at room temperature for a few hours, or put the financiers in the refrigerator if you are in a hurry. Enjoy !