These chocolate dipped chocolate madeleines are a light and delicious dessert. With their iconic shape this classic French dessert is a perfect end to a meal.
I love making these little treats. They are small and light so they are perfect for those that don’t like heavier desserts. Also they aren’t terribly sweet. With their cake like texture they compliment coffee very well and secretly I love to dip them. Another bonus is they can provide a little change in your dessert routine.
In this recipe
This recipe is all about the chocolate. The darker the chocolate the better, well at least in my opinion. However for those that like milk chocolate then dip these little treats in milk chocolate instead. I have always found that adding a little coffee to chocolate desserts really does enhance the flavor of the chocolate.
One of the important steps in this is to get as much air as you can into the eggs. The egg and sugar mixture should become a pale yellow and at least triple in volume. Then be gentle in folding in the flour mixture. You don’t want to beat out all of the air that was incorporated by the whisk.
The next important step is to let the batter cool in the refrigerator. This is what gives the madeleines their signature hump when they are baking. This also allows the flavors to develop prior to baking. When using chocolate and coffee this is a perfect time to make these extra treats extra flavorful. The batter needs at least 3 hours to chill if time allows however they can rest overnight or even up to 24 hours in advance of baking.
Lastly you want to brush the madeleine pan with melted butter. This will help with the release at the end. When releasing these do not let the pan cool all of the way. If so the madeleines can end up sticking to the pan even if butter was used.
Finally when dipping the madeleines it will be easier to use chocolate melting wafers. This will be easier than tempering chocolate to get the perfect shell for the madeleines.
Chocolate Dipped Chocolate Madeleines
- Stand mixer with whisk attachment
- Silicone spatula
- Mixing Bowl
- Madeleine pan
- Cling film
- 1⅓ cup flour
- 4 eggs room temperature
- ¾ cup butter unsalted, melted
- ½ cup brown sugar packed
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- ½ tbsp espresso powder
- 1 tsp baking powder
- 1 tsp vanilla
- ¼ tsp kosher salt
- 8 oz dark chocolate melting wafers
Making the madeleines
- Sift or whisk flour, baking powder, salt, cocoa powder, and espresso powder together in a mixing bowl and set aside.
- In a stand mixer with the whisk attachment add the eggs and sugar and beat on medium-high until the mixture is pale is color and has at least tripled in volume. Then beat in the vanilla.
- Using a rubber/silicone spatula gently fold in the flour mixture. Once incorporated gently fold in the melted butter. Lightly press cling film onto the top of the batter to prevent a skin from forming and refrigerate for at least 3 hours and up to a day.
- Preheat the oven to 400°F or gas mark 6.
- Lightly spray your madeleine pan with baking spray or brush with a small amount of melted butter. Add a heaping tablespoon into each well. Bake for 11-13 minutes or until the bump springs back when touched gently. Remove from the oven and tap on the counter to loosen the madeleines. Transfer them to a cooling rack to finish cooling. It is important to remove the madeleines quickly as they might adhere to the pan if left to cool too long.
Adding the chocolate coating
- Melt the chocolate and transfer into a narrow glass, this makes it easier for dipping.
- Once the madeleines have cooled to room temperature dip whichever side you prefer to coat in chocolate.