Chocolate madeleines are an irresistible variant of the classic French treats, famous for their shell shape and soft, buttery texture. In this version, cocoa and dark chocolate offer a more intense and enveloping flavor, perfect for chocolate lovers.
Ideal for breakfast, as a snack, or to accompany a cup of tea, these little delights are made with simple ingredients and a procedure within everyone’s reach. The secret to achieving the typical hump?
A short rest in the refrigerator before baking!
Learn how to make them at home and let yourself be charmed by every soft bite.
I also leave you the recipe for the classic version:
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 2 tsps baking powder
- 1/2 cup granulated sugar
- 2 eggs (whole)
- 7 tbsps butter
- 1 pinch salt
- 1 tsp honey
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Mold for madeleines
Steps
1-Prepare the batter
In a large bowl, beat the eggs with the sugar and the pinch of salt, using a hand or electric whisk. Work them for 3-4 minutes until you obtain a light and frothy mixture.
Add the vanilla extract and the honey, if using.2. Sift the dry ingredients
In another bowl, sift the flour, unsweetened cocoa, and baking powder.
Gradually add the powders to the egg mixture, stirring gently with a spatula or hand whisk to avoid deflating the mixture.3. Add the butter
Pour in the cooled melted butter slowly while continuing to stir until you get a smooth and homogeneous batter.4. Rest in the refrigerator
Cover the bowl with food wrap and let it rest in the refrigerator for at least 1 hour (better if 2 hours).
👉 This step is crucial to achieving the typical “hump” of madeleines during baking.5. Prepare the mold
Butter and flour a madeleine mold, or use a silicone mold (you can still lightly brush it with butter).
Distribute the batter into the cavities, filling them about ¾.6. Baking
Bake in a preheated static oven at 392°F for 4-5 minutes, then lower the temperature to 356°F and bake for another 4-5 minutes, until they are well risen and slightly golden at the edges.
Always do the toothpick test: it should come out dry.7. Cool
Remove the madeleines from the oven, let them rest a few minutes in the mold, then transfer them to a rack to cool completely.
You can add dark chocolate chips to the batter to make them even more delicious.
They stay soft for 2-3 days in an airtight container.
If you want a lactose-free version, you can use lactose-free butter or vegetable margarine.
