Dark Chocolate Cannelés
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These dark chocolate cannelés are my go to dessert when I want something that looks fancy but doesn't require hours in the kitchen. With just 40 minutes of baking time, you'll have elegant little treats that impress everyone at the table. Dark chocolate is loaded with antioxidants, so you can feel a bit better about indulging in these beauties. The best part? The ingredient list is simple and affordable, with most items already sitting in your pantry. Once you master this recipe, you'll find yourself making batch after batch.
Ella x
Ingredients
- 400dark chocolate
- 300 ggranulated sugar
- 4 egg yolksegg yolks
- 100 gmilk powder
- 200 gall-purpose flour
- 100 gunsalted butter
- 1salt
- 1 mLpure vanilla extract
- 100 mLwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
- 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
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
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
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
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
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
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
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
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
Transfer the cannelés to a wire rack to cool completely.
Tip: Serve warm or at room temperature, dust with powdered sugar if desired.
- 12
Serve the cannelés with your favorite dessert wine or coffee for a decadent treat.
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