Chocolate Madeleines Dipped in Chocolate
These double chocolate madeleines are the perfect way to up your cake game. Quintessentiallly French, this light and fluffy chocolate sponge cake is dipped in chocolate and lined with crushed rose petals (or sprinkles, your call).
Equipment
- 1 madeleine pan
- 1 dutch processed cocoa powder
Ingredients
Chocolate Madeleines
- 1 ½ cups all purpose flour
- ¼ cup dutch processed cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 7 ounces butter melted
- 3 eggs room temperature
- ¼ cup milk
- 2 teaspoons vanilla extract
Chocolate Coating
- 1 cup mini chocolate chips
- 1 teaspoon coconut oil
Instructions
Make Madeleines
- In a large bowl, mix the dry ingredients: flour, cocoa powder, sugar, salt, and baking powder.
- In a medium bowl, crack the eggs and lightly whisk with the milk and the vanilla extract.
- Add the wet ingredients to the dry and stir until just combined.
- Then, stir in the cooled, melted butter until combined.
- Cover the bowl with plastic wrap, making sure the plastic wrap touches the batter so that it keeps it from drying out (developing a skin over the top). Store in the fridge for 2-12 hours. (Note: I’ve successfully made these up to a day later.)
- When you are ready to bake, preheat the oven to 400F.
- Brush madeleine molds with a little vegetable oil or spray with cooking spray. Then drop a tablespoon of the dough into each madeleine shell. Be careful not to overfill the shells.
- Bake for 8-10 minutes or until done. (In my experience the domes are the very last bit to finish cooking, and you’ll still see wet batter on the tops until they are done.) Remove from oven and allow to cool on a wire rack for a few minutes and then flip them onto a serving plate. They should come out of the tin fairly easy, but if necessary, run a knife around the edges to loosen.
Make Chocolate Coating
- Meanwhile, add the chocolate chips and the teaspoon of coconut oil in a microwave safe dish. Heat in 30 second bursts, stirring in between, until the chocolate is fully melted.
- Dip the madeleines into the chocolate - I like dipping a corner of it into the chocolate, but you can dip half of it in either horizontally or vertically, too. Then, sprinkle with crushed rose petals or sprinkles. Then, let harden, either at room temperature or in the fridge until you can handle them without smudging the chocolate.
Tried this recipe?Let us know how it was!