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Chocolate Financiers

Ingredients for approx 32 financiers (mini muffin mold)
Prep Time20 mins
Cook Time11 mins
Total Time31 mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: chocolate
Servings: 32 financiers


  • Mini muffin mold


  • 120 g almond flour 4.2 oz
  • 190 g confectioner sugar 6.7 oz
  • 75 g unsweetened cocoa powder 2.6 oz
  • 160 g egg whites 5.6 oz
  • 120 g buttermilk 4.6 oz
  • 100 g butter 3.5 oz
  • 70 g flour 2.5 oz
  • 10 g baking soda approx 2 tsp (0.35 oz)
  • pinch of salt
  • confectioner sugar for sprinkling


  • Preheat the oven at 220° C (428° F).
  • Melt the butter.
  • In the bowl of the stand mixer fitted with paddle attachment (or in a large bowl using a whisk) combine almond flour, confectioner sugar, cocoa powder and salt.
  • Add the egg whites. When they are incorporated add the buttermilk.
  • Drizzle in the melted butter while the mixer is going.
  • Sift together the flour and baking soda, and add them to the mixture.
  • Transfer the batter in a pastry bag without tip.
  • Fill each cup of a mini muffin mold to ¾ of its capacity (they will raise during baking).
  • Bake at 220° C (428° F) for 5 minutes. Then lower the temperature to 200° C (392° F) and bake for another 6 minutes.
  • Take out of the oven and let them cool off 10 minutes before placing each finacier on a cooling rack.
  • Sprinkle some confectioner sugar before serving.