Milk Chocolate Cannelés
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These milk chocolate cannelés are my favorite quick treat to make when I want something that feels fancy but doesn't require much fuss. What I love most is that they come together in just 45 minutes total, and the ingredients are basics you probably already have at home. The milk powder adds a subtle richness and provides extra calcium, which is a wonderful bonus. There's something magical about how simple pantry staples transform into these gorgeous little chocolate bites with crispy edges and a tender center. Once you nail this recipe, you'll find yourself making it again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 50 gmilk powder
- 4eggs
- 120 mlunsalted butter, melted
- 120 mlmilk
- 1 mlvanilla extract
- 200 gmilk chocolate chips
- 25 gcocoa powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a cannelé mold by lightly coating the inside with butter and dusting with sugar.
- 2
In a medium bowl, whisk together the flour, sugar, milk powder, and cocoa powder.
- 3
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
- 5
Fold in the milk chocolate chips until well combined.
- 6
Pour the batter into the prepared cannelé mold, filling it about 2/3 full.
- 7
Bake for 20-25 minutes, or until the cannelés are golden brown and firm to the touch.
- 8
Allow the cannelés to cool in the mold for 5 minutes, then transfer them to a wire rack to cool completely.
- 9
Once cool, fill the cannelés with a small amount of whipped cream or whipped butter, if desired.
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