Dark Chocolate Palmiers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These dark chocolate palmiers are my go to treat whenever I want something fancy without the fuss. They come together in just 45 minutes from start to finish, making them perfect for unexpected guests or a quick weeknight indulgence. The dark chocolate is packed with antioxidants, so you can feel a little better about enjoying these crispy, buttery delights. What I love most is how simple they are to make with everyday ingredients you probably already have in your kitchen. Trust me, once you try these, you'll be making them constantly.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter
- 200dark chocolate chips
- 2egg
- 5 gsalt
- 5 gbaking powder
- 20 gunsweetened cocoa powder
- 50confectioners' sugar
- cooking spray
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and spray with cooking spray.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
- 3
In a large bowl, whisk together the butter, egg, and salt.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the wet ingredients and mix until a dough forms.
- 5
Roll out the dough to a thickness of 3mm and cut into rectangles, approximately 5cm x 7cm.
- 6
Place the rectangles on the prepared baking sheet, leaving about 2cm of space between each.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden.
- 8
Remove the palmiers from the oven and let them cool on the baking sheet for 5 minutes.
Tip: This will help them retain their shape.
- 9
Transfer the palmiers to a wire rack to cool completely.
- 10
Once cool, melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 11
Dip each palmier into the melted chocolate, coating about 2/3 of the rectangle.
Tip: Tap off any excess chocolate by gently tapping the fork against the side of the bowl.
- 12
Sprinkle the confectioners' sugar over the chocolate-coated palmiers.
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