Ruby Chocolate Cannelés
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These elegant ruby chocolate cannelés are my go to when I want to impress without spending all day in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have bakery worthy treats that look far more complicated than they actually are. I love using ruby chocolate for its naturally beautiful color and subtle berry notes, plus chocolate contains antioxidants that make indulging feel a little less guilty. The best part is how affordable this recipe is to make at home compared to buying cannelés from a fancy patisserie. Whether you're new to baking or a seasoned pro, this straightforward recipe delivers impressive results every single time.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 gconfectioner's sugar
- 200 gruby chocolate
- 100 gbutter(softened)
- 2 egglarge eggs
- 120 mlwhole milk(at room temperature)
- 100 mlruby chocolate syrup
- 50 ggranulated sugar
- 1 mlalmond extract
- 20 gunsalted butter, for greasing
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Butter and flour six 12-cup cannelé molds.
Tip: To ensure the cannelés release easily, make sure to grease the molds thoroughly.
- 2
In a medium saucepan, combine the confectioner's sugar, granulated sugar, and 50g of the butter. Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth.
Tip: Use a candy thermometer to monitor the temperature of the sugar syrup.
- 3
In a separate bowl, whisk together the flour and almond extract. Add the dry ingredients to the saucepan with the sugar syrup and whisk until just combined.
Tip: Be careful not to overmix the batter.
- 4
In a separate bowl, whisk together the eggs and ruby chocolate syrup. Add the egg mixture to the dry ingredients and whisk until smooth.
Tip: The batter should still be slightly lumpy.
- 5
Melt the remaining 50g of butter and add it to the batter. Whisk until the butter has been fully incorporated.
Tip: This will help the cannelés to release from the molds more easily.
- 6
Pour the batter into the prepared cannelé molds, filling them about 2/3 full.
Tip: Don't overfill the molds, as the batter will rise during baking.
- 7
Bake for 20-25 minutes, or until the edges are golden brown and the centers are still slightly jiggly.
Tip: Don't open the oven door during this time, as the cannelés may collapse.
- 8
Remove the cannelés from the oven and let them cool in the molds for 5 minutes.
Tip: This will help the cannelés to retain their shape.
- 9
Run a knife around the edges of each cannelé to release it from the mold. Place a wire rack over a baking sheet and arrange the cannelés on the rack.
Tip: This will help the cannelés to cool evenly.
- 10
Let the cannelés cool completely before serving. Serve with ruby chocolate syrup, if desired.
Tip: The cannelés will be most delicious when served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
- 11
To make the ruby chocolate syrup, melt the ruby chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
Tip: Strain the syrup through a fine-mesh sieve to remove any solids.
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