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Mini Hazelnut Financiers with Chocolate Ganache

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Delicate almond-hazelnut mini cakes with a center of silky chocolate ganache and a roasted hazelnut on top—these refined bites offer nutty richness and smooth decadence in one elegant, bakery-worthy treat.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1/2 cup almond flour
  • 1/4 cup finely ground hazelnuts
  • 3/4 cup powdered sugar
  • 1/3 cup all-purpose flour
  • 4 large egg whites
  • 1/2 tsp vanilla extract
  • 1/3 cup mini chocolate chips (optional)
  • 1/2 cup heavy cream
  • 4 oz dark chocolate, chopped
  • Whole roasted hazelnuts, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a mini muffin pan or financier mold.
  2. In a saucepan, melt butter and cook until lightly browned. Let cool.
  3. In a mixing bowl, whisk almond flour, ground hazelnuts, powdered sugar, and flour.
  4. Stir in egg whites and vanilla extract, then mix in the cooled browned butter until smooth. Fold in chocolate chips if using.
  5. Spoon batter into molds, filling 3/4 full. Bake 12–15 minutes until golden and firm. Cool before unmolding.
  6. Heat cream until just simmering and pour over chopped chocolate. Let sit 1 minute, then stir until smooth to make ganache.
  7. Spoon ganache into the center of each cooled financier and press a roasted hazelnut on top. Let ganache set before serving.

Notes

  • Ensure the butter is browned properly to add depth of flavor to the financiers.
  • The ganache should be allowed to cool and thicken before being spooned into the cakes to avoid excess runniness.
  • If desired, skip the chocolate chips in the batter for a smoother, more refined texture.

Nutrition

Keywords: hazelnut financiers, chocolate ganache, mini cakes, almond flour, roasted hazelnuts

Find it online: https://foodiecara.com/mini-hazelnut-financiers-with-chocolate-ganache/