These chocolate coated Chocolate Madeleines are melt-in-your-mouth morsels. Each one gets a luxurious dunk in melted dark chocolate, creating a heavenly combination of soft cake and smooth chocolate candy coating.
Get ready to fall in love with these decadent chocolate madeleines!
Why You'll Love This Dessert
This recipe is surprisingly easy to make, so you can whip up a batch without any fuss. Plus, the finished madeleines look incredibly elegant, making them perfect for everything from afternoon tea to a showstopping dessert spread.
- Double the Chocolate: This recipe combines the light and airy texture of classic madeleines with a rich and decadent dark chocolate coating for a truly irresistible treat.
- Easy to Make: The madeleine batter comes together quickly and easily, requiring minimal effort for maximum flavor payoff.
- Elegant Presentation: The dark chocolate coating adds a touch of sophistication, making these madeleines perfect for any occasion.
Ingredients To Make Chocolate Madeleines
These classic French teatime treats are transformed into decadent delights with a luxurious dip in melted dark chocolate. Each bite offers a symphony of textures and flavors: light and fluffy cake infused with rich chocolate, all enveloped in a smooth and glossy chocolate coating.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Espresso powder
- Dutch process cocoa powder
- Eggs,
- Vanilla extract
- Butter
- Dark or semi-sweet chocolate
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chocolate Coated Madeleines
Classic French madeleines, renowned for their light and airy texture and delicate scalloped shape are a snap to make! Whether you're a seasoned baker or a curious novice, this recipe for Chocolate Coated Chocolate Madeleines is guaranteed to impress.
Get ready to elevate your madeleine game and create melt-in-your-mouth treats that are as beautiful as they are delicious!
Prepare The Chocolate Madeleine Batter
- Place the cocoa powder and the rest of the dry ingredients in a bowl and whisk to combine.
- Combine the eggs and vanilla then stir that mixture into the dry ingredients.
- Stir in the melted butter then cover the bowl and refrigerate the batter for 2 hours.
Scoop Batter Into the Madeline Pan Cavities
- Scoop the batter into the shell shaped, greased Madeleine pan using a scoop. Each madeleine cavity should be filled ⅔ full.
Bake The Madeleines
- Transfer the pan to the oven and bake for 8-9 minutes until the edges look lightly crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing with the chocolate.
Make The Chocolate Coating
This is the best part of the recipe. The melted chocolate coats these little tea cakes and gives them a glossy finish. Make sure you start this step after the sponge cakes have a chance to cool for 10 minutes.
- Spoon about 1 tablespoon of melted chocolate into each cavity of the madeleine pan, spreading it with the back of the spoon.
- Place the madeleines back into the chocolate-coated cavities, pressing them down lightly.
- Transfer the filled pan to the freezer for 15-20 minutes; then remove from the freezer and using a small knife, press the side of the madeleine to pop the cake out of its pan.
Substitutions and Variations
Don't be afraid to get creative and customize your chocolate coated Chocolate Madeleines with these fun variations:
- Milk Chocolate Magic: Substitute milk chocolate for the dark chocolate for a sweeter and creamier coating.
- White Chocolate Wonder: For a truly unique twist, use white chocolate for a delightful contrast in color and flavor.
- Chocolate Chip Surprise: Fold some mini chocolate chips into the madeleine batter before baking for a triple burst of chocolatey goodness.
- Get Nutty: Sprinkle chopped nuts like peanuts, almonds, or pistachios on top of the wet chocolate coating before it sets for an added textural crunch.
Tips for Success
Here are a few tips for making this madeleine cookie recipe:
- Chilling the Batter is Key: Chilling the madeleine batter before baking helps the cookies to develop their signature rise and scalloped edges.
- Don't Overmix: Overmixing the batter can lead to tough madeleines. Mix just until the ingredients are combined.
- Use a Madeleine Pan: For the best results, use a special madeleine pan with scalloped molds. However, if you don't have one, you can substitute a mini muffin pan.
- Temper the Chocolate (Optional): Tempering the chocolate will create a smooth, shiny finish on your chocolate coating. If you're not familiar with tempering chocolate, you can still achieve a delicious result by simply melting the chocolate.
Serving Suggestions
Perfect for a decadent afternoon treat, an impressive addition to a dessert table, or a delightful homemade gift, these Chocolate Coated Chocolate Madeleines are guaranteed to satisfy your cravings.
So, ditch the ordinary and embrace the extraordinary with this easy-to-follow recipe!
Related Recipes
- Raspberry Lamingtons
- Rose Pistachio Biscotti
- Chantilly Cake with Fresh Berries
- Carrot Cake with Pineapple and Coconut
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Store leftover Chocolate Coated Chocolate Madeleines in an airtight container at room temperature for up to 2 days. The chocolate coating may soften slightly, but they will still be delicious.
- You can also freeze them for up to 3 months. Wrap cooled madeleines individually in plastic wrap or place them in a single layer in a freezer-safe container.
- Thaw frozen madeleines overnight in the refrigerator before serving.
Frequently Asked Questions
There could be a couple of reasons why your madeleines aren't developing the signature hump. First, ensure your madeleine pan is properly greased. A well-greased pan allows the batter to rise and spread freely, creating the hump. Second, chilling the batter before baking is crucial. The cold batter helps create steam during baking, which contributes to the rise and hump formation.
Make sure you properly grease your madeleine pan. Use a pastry brush to coat all the nooks and crannies of the pan with melted butter or cooking spray. You can also dust the pan with a light coating of flour after greasing for extra non-stick insurance.
While dark chocolate is a classic choice, feel free to experiment with other types of chocolate. Milk chocolate, white chocolate, or even colored candy melt wafers can all be used for a different flavor profile.
More Five Star Desserts
Easy Chocolate Madeleines
Ingredients
- 1-¼ cups 150 grams all-purpose flour
- ⅔ cup 130 granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¼ cup 25 grams Dutch process cocoa powder
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 10 tablespoons butter melted and cooled to room temperature
Chocolate Glaze:
- 12 ounces grams dark or semi-sweet chocolate chopped
- 2 teaspoon vegetable oil
Instructions
For the Batter:
- In a medium size bowl, whisk together the flour, sugar, baking powder salt, espresso and cocoa powder.
- In a separate dish, whisk the eggs and vanilla extract together then whisk the mixture into the flour mixture until combined.
- Pour the melted butter into the batter and stir until fully incorporated and the batter is smooth and shiny.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill.
Bake the Madeleine cookies:
- Heat the oven to 375°F and grease/flour the madeleine pan. Alternatively, coat the pan with a flour/oil spray.
- Remove the batter from the refrigerator and scoop one tablespoon into each shell-shape cavity of the pan.
- Transfer the pan to the oven and bake for 8-9 minutes until the edges look lightly crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing with the chocolate.
To Glaze the Chocolate Madeleines:
- Wash and dry the madeleine pan.
- In a double-boiler set over simmering water or use a microwave safe dish, melt the chocolate and oil, stirring to a smooth consistency.
- Spoon about 1 tablespoon of melted chocolate into each cavity of the madeleine pan, spreading it with the back of the spoon.
- Place the madeleines back into the chocolate-coated cavities, pressing them down lightly.
- Transfer the filled pan to the freezer for 15-20 minutes; then remove from the freezer and using a small knife, press the side of the madeleine to pop the cake out of its pan. Enjoy!
Notes
- Chilling the batter will ensure the classic dome on the cookies.
- Do not leave the baked madeleines in the pan as they will continue to cook from the heat of the pan and risk being dry.
- Beware of turning the madeleines from the pan directly onto a wire cooling rack as their heat will leave wire-rack markings on the cookies.
- Wait until the madeleines have partially cooled on the kitchen towel before glazing, then place pattern side up, on the wire rack until the glaze has dried.
- When placing the baked madeleine cookies into the chocolate glaze, do not press so firmly that the chocolate squishes out.
- If baking in a 12-cavity madeleine pan you will have enough batter for another partial pan full. Keep the remaining batter refrigerated until ready to bake.
- Wash the pan thoroughly between each batch of cookies and grease/flour as noted in step #1 when ready to bake the remaining batter.
- Madeleine cookies are best enjoyed freshly baked.
- Store leftover cookies in a covered container for up to three days.
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