These chocolate madeleines are everything I love about madeleine cookies. Fluffy, moist, and beautifully shaped, these madeleine cookies should definitely be in your baking arsenal.
During my first trip to Paris, I walked into a small gift shop that had a pocket-size cookbook with chocolate recipes. I bought the book and browsed through the recipes, surprised to see this chocolate madeleine recipe, a.k.a. madeleines au chocolat.
Before that, I had never seen chocolate madeleines. The madeleine cookies I had always seen were more like chocolate covered madeleines rather than cocoa-infused ones.
The chocolate madeleines in the recipe book had noticeably risen bumps, a quality that’s always desired with these little French cakes. They looked rich and delicious and, effectively, I wanted one.
Madeleines of any variety are often made in a specific pan containing shell-shaped molds. Like canelés, which are also little cakes baked in a very distinct-looking shape, madeleines just wouldn’t be madeleines without their associated shell shape.
That’s why I’ll be giving away a madeleine pan to one lucky reader, just to share my thanks for all of you who continue to follow me on here, and so that you can readily make these chocolate madeleines at home and devour them like I did!
These chocolate madeleines are a chocolate lover’s dream. It’s pure, moist, chocolate-y goodness in each little cake. They’ve got perfectly risen bumps, thanks to a brief rest in the refrigerator prior to baking.
Traditionally, madeleines have been dipped in milk chocolate or dark chocolate, or dusted with powdered sugar. I wanted to add some color contrast to my chocolate madeleines, so I drizzled some white chocolate on them instead, then added black and orange sprinkles for a festive, Halloween look.
They could have easily been decorated with just orange sprinkles for Thanksgiving, red and green sprinkles for Christmas, red for Valentine’s Day, and so on. They make wonderful gifts around the holidays because of their size and feasibility when it comes to packaging.
If anyone comes knocking at my door this Halloween, I’ll be passing out some of these!
To enter the madeleine pan giveaway, please submit your entries below. The contest will be open until Thursday, November 10th, 2016 12:00 a.m. EST. A winner will be announced the following day, Friday, November 11th.
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 6 tbsp unsalted butter, plus more butter for greasing pan
- 4 oz white chocolate, melted
- colorful sprinkles, to garnish
- Preheat the oven to 375°F. To a small bowl, add the butter and melt in the microwave until completely liquid. Set aside to cool.
- To a medium bowl, sift and add the flour, baking cocoa, salt and baking powder. Stir everything together to combine. Set aside.
- In a large bowl, or the bowl of a stand mixer, beat the eggs and sugar together until thick and pale in color (about 1 minute). Add the vanilla extract and briefly mix to combine.
- You're going to want to add the dry ingredients and melted butter in alternating batches now. First add 1/3 of the dry ingredients to the batter, mix, then add half of the melted butter. Mix again. Add another 1/3 of the dry ingredients, mix, then add the remaining butter. Mix and add the remaining flour; give the batter 1 final mix. Stop to scrape the bottom of your mixing bowl with a rubber spatula to make sure everything is incorporated well. Don't over mix the batter; just give it a brief mix until everything is combined.
- Place your batter into your freezer for a few minutes. While the batter is chilling, heat 1 tablespoon of butter until it's just softened but not melted (about 5-7 seconds in the microwave). Brush the softened butter into your madeleine molds using a pastry brush. Use a sieve to dust flour into the buttered molds. Tap the pan upside down to get rid of any excess flour.
- Remove the batter from the freezer. The batter should be a little stiff - similar to a light mousse (see note). Use a tablespoon measuring spoon to scoop out a heaping spoonful of batter into each mold (you will want to use another spoon to help you actually scoop the batter out and into the mold). You want to fill each mold about 2/3 full; do not completely fill the molds as the madeleines will expand when they bake.
- Bake the madeleines for about 12 minutes, just until the madeleines spring back with a gentle press of the finger. Do not open the oven door before the 10 minute mark to check on your madeleines - this could cause their little signature "humps" to fall. Let the madeleines rest in the pan for a minute before gently nudging the madeleines out (using a knife) onto a wire cooling rack.
- Once the madeleines are cool, drizzle white chocolate over each madeleines, then garnish with sprinkles. (Alternatively, you can just dust them with powdered sugar.)
If your batter is not mousse-like or in any way a tad stiff after chilling, chill them longer (checking on it in 5 minute increments).
Nutrition Information:Yield: 14 Serving Size: 14 Servings
Amount Per Serving: Calories: 146