Dark Chocolate Cannelés

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.

2. 2

   In a medium saucepan, combine the milk powder and water. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.

   Tip: Be careful not to let the mixture boil over.

3. 3

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Use a double boiler or a heatproof bowl set over a pot of simmering water.

4. 4

   In a large mixing bowl, whisk together the egg yolks, granulated sugar, and salt until light and fluffy.

   Tip: Use an electric mixer for easier whisking.

5. 5

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly.

   Tip: Make sure to pour slowly and evenly to avoid scrambling the eggs.

6. 6

   Add the melted chocolate to the egg mixture and whisk until well combined.

   Tip: Use a spatula to scrape the sides of the bowl and incorporate all the chocolate.

7. 7

   Sift the flour and butter mixture over the chocolate mixture and whisk until just combined.

   Tip: Don't overmix, as this can lead to tough cannelés.

8. 8

   Pour the batter into the prepared baking sheet, filling each mold about 3/4 of the way full.

   Tip: Tap the baking sheet gently to remove any air bubbles.

9. 9

   Bake for 20-25 minutes or until the edges are golden brown and the centers are set.

   Tip: Don't overbake, as this can cause the cannelés to become dry.

10. 10

    Remove the cannelés from the oven and let cool in the molds for 5 minutes.

    Tip: Run a knife around the edges of each cannelé to release it from the mold.

11. 11

    Transfer the cannelés to a wire rack to cool completely.

    Tip: Serve warm or at room temperature, dust with powdered sugar if desired.

12. 12

    Serve the cannelés with your favorite dessert wine or coffee for a decadent treat.