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

180 g

sugar
350 g

cream
1

grated vanilla bean
170 g

Callebaut C823
60 g

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.