These chocolate financiers are easy to make, gluten free and so delicious. Not only chocolate, but also coffee and halva cream are part of this dessert, and if you like these flavors – you should really try it!
Chocolate Financiers with Coffee and Halva Cream
Servings 14 financiers of 6-7 cm in diameter
For chocolate financiers:
- 3 large egg whites
- Pinch of salt
- 30 grams cocoa powder
- 50 grams almond meal
- 100 grams sugar powder
- 100 grams melted butter
- 1/2 tsp. instant coffee powder
For coffee cream:
- 50 grams dark chocolate chopped
- 30 ml. espresso
- 20 ml. cream
For halva whipped cream:
- 125 ml. heavy cream
- 15 grams raw tahini paste
- 20 grams sugar powder
- 1 tsp. cream stabilizer of instant pudding vanilla mix
- Halva spread
Chocolate financiers: preheat oven to 170c degrees and grease silicone muffin pan.
In a large bowl, whisk egg whites, salt, cocoa, almond meal, sugar powder and coffee until blended.
Add the melted butter and continue to whisk until incorporated.
Transfer the mixture into a pastry bag and fill the muffin molds..
Bake for 10-15 minutes or until set.
Cool completely before decoration.
Coffee cream: in a bowl put chocolate, espresso and cream and melt over double-boiler or microwave until everything is melted and mixture is smooth.
Dip the top of each financier in the coffee cream to create a thin coating. Refrigerate for 10-15 minutes until cream sets.
Fill a small piping bad with halva spread and drizzle thin strips over the cream.
Halva whipped cream: in a bowl of mixer whip cream, tahini, powdered sugar and stabilizer until you get very stable cream.
Transfer the whipped cream into a pastry bag fitted with 1 cm round piping tip, and pipe small mounds of cream on the outline top of each financier.
- Keep in a sealed box for 3-4 days in the refrigerator.