These classic financiers only get better when you dip them into a rich, caramelly chocolate cream. The components are easy to make and can be served at any time of day: for afternoon tea, as a café gourmand or as a full-blown dessert.

Level:: Easy
Makes:: Recipe for 12 servings, two per person

6.3 oz

sugar
12.3 oz

cream
1

grated vanilla bean
6.0 oz

Callebaut C823
2.1 oz

butter

Caramelize the dry sugar and pour over the boiling cream and vanilla. Pour this liquid over the chocolate and butter and emulsify to 35°C. Serve in individual glasses.