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Chocolate madeleines recipe

Chocolate madeleines recipe

  • Recipes
  • Dish type
  • Dessert
  • Microwave desserts

Make these pretty solid chocolate madeleines for an Easter treat. The key is to use a silcone madeleine mould, which you can find online or in speciality shops.

1 person made this

IngredientsMakes: 8 mini madeleines

  • 100g milk or dark chocolate
  • 1 knob butter

MethodPrep:10min ›Cook:2min ›Extra time:1hr15min chilling › Ready in:1hr27min

  1. Heat the chocolate with the butter in the microwave, just until melted. Stir until the mixture is smooth and shiny.
  2. Grease a silicone mini madeleine mould. Pour 1 teaspoon of melted chocolate into each hollow of the mould, and using a paintbrush, paint the chocolate to cover each hollow to the rim.
  3. Refrigerate for 15 minutes. Remove from the fridge, and fill each hollow to the rim with the remaining melted chocolate. Chill for 1 hour before unmoulding.

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Chocolate-Dipped Madeleines

Indulge your sweet tooth with madeleines, the French-inspired dessert or sweet snack. You’ll only need to make a creamy batter, then flavor it with lemon zest and vanilla. Feel free to make more than one single batch or increase your batches in size. You’ll need them when your friends will be coming over, trust us. Even if you serve the madeleines with coffee.

Chocolate Madeleines

Buttery, light, and not overly sweet, madeleines are easy to make. They’re best served fresh out of the oven, simply dusted with confectioners’ sugar and cocoa before being gobbled up. For a dinner party, you might want to serve the madeleines with a bowl of warm ganache for dipping like fondue.


  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons (11g) Dutch-process cocoa
  • 2 large eggs, at room temperature
  • 1/2 cup (99g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (42g) honey
  • 1/2 teaspoon grated orange rind (zest)
  • 2 tablespoons (28g) freshly squeezed orange juice
  • 8 tablespoons (113g) melted unsalted butter


Prepare the madeleine pans by thoroughly buttering each well. Lightly dust with flour or cocoa and tap out any excess. Place the prepared pans in the freezer for at least 10 minutes. Preheat the oven to 350°F.

To make the batter: Place a large sifter over a mixing bowl. Add the flour, baking powder, salt, and cocoa and sift them into the bowl.

In a small bowl, whisk together the eggs, sugar, vanilla, honey, zest, and juice. Pour the liquid ingredients into the dry ingredients and whisk until no lumps remain. Add the melted butter and whisk until smooth. Cover the bowl and chill the batter for 1 hour.

To bake: Fill each well of the madeleine pan with 1 level tablespoon of batter. Once filled, tap the pan on the counter to encourage the batter into the grooves.

Learn more

How to make fancy French madeleines

Bake for 8 minutes for a light-colored pan, or 6 minutes for a dark-colored pan, until the edges just begin to pull away from the pan and you smell chocolate. Be careful not to overbake.

Remove the madeleines from the oven and let them cool in the pan on a rack for 5 minutes. Gently nudge out of the pan with a dull knife or offset spatula (don’t let them sit in the pan for too long or they’ll stick). Return to the rack to finish cooling. Repeat the process using any remaining batter.

To make the topping: Sift the confectioners’ sugar and cocoa together use the mixture to dust the tops of the madeleines before serving.

  • 1 large egg
  • 1 large egg white
  • 1/4 cup unsweetened cocoa powder, preferably Dutch-process
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 3 tablespoons canola oil
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules, or 2 teaspoons freshly grated orange zest
  • 1 ounce bittersweet (not unsweetened) chocolate or confectioners' sugar, for decoration

Preheat oven to 400 degrees F. Coat a madeleine pan with cooking spray. Dust with flour, shaking out excess.

Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you are preparing the remaining ingredients. Stir the eggs occasionally.

Sift cocoa, flour, baking powder, baking soda and salt into a mixing bowl set aside. Combine buttermilk and oil in a small bowl set aside.

Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes. (The beaters should leave a ribbon trail when lifted.) Blend in vanilla and coffee (or orange zest). Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of liquid.

Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-quarters full you will use about half of the batter. Bake until tops of the madeleines spring back when touched lightly, 12 to 15 minutes. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare the pan as above and repeat with the remaining batter.

If decorating with chocolate, melt it in a small bowl set over a pan of barely simmering water. Drizzle over the scalloped side of the madeleines. Alternatively, dust the madeleines with confectioners' sugar.

Make Ahead Tip: The madeleines are best eaten the day they are baked, but they can be wrapped and frozen for up to 1 month.

Easy Chocolate Dipped Madeleines Recipe

EASY CHOCOLATE DIPPED MADELEINES – Classic Madeleine recipe dipped in chocolate and decorated with chopped pecan or walnuts. This Easy Chocolate Dipped Madeleine is fun and delicious!

I love Madeleine cookies they are one of my all-time favorites. I remember as a kid, visiting my grandmother, she always has this in the biscuit tin. The flavor of this cookie is just so divine. They are deliciously buttery and sweet.

Chocolate Dipped Madeleine is so incredibly easy to make and they bake in about 10 minutes. You will need a Madeleine pan to make this. Madeleine is a small butter cake with the beautiful shell shape. Each Madeleine is firm with crunchy edges with the hump in the middle of the cake.

The process is pretty easy. You start out by melting butter and setting it aside so it’s cool by the time you need to use it. Next, you beat eggs, vanilla extract and salt until frothy. Gradually add sugar while beating for 3-5 minutes, until mixture is thick (mixture will form ribbons when beaten is lifted).

Fold in the flour and use a spatula to mix well, add lemon zest then pour melted butter over batter and gently stir and blend until combined. Add about 1 tablespoon of batter into madeleine pan (don’t spread it) and bake about 10-12 minutes until puffed and light brown.

To make the Madeleine extra humpy, chill the batter in the fridge for a couple of hours before baking. They are so good with a cup of hot coffee or tea! The most common toppings are a simple glaze or a dusting of powdered sugar.

This recipe is for basic Madeleine. Everyone loves a rich buttery madeleine with a texture of the cookie and a cake. I like to add chocolate and fun toppings you get a delicious and beautiful treat. If you have never tasted Madeleine cookies you have to give it a try.

These mini cakes are a delight and perfect for a tea party or any special occasions. We really enjoy them because they are just the right size to hold in your hand and two Madeleine is all that is needed to satisfy that sweet craving. Enjoy and have a wonderful day!

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Chocolate Madeleines

Madeleines, either plain or chocolate madeleines, are small shell shaped French buttery sponge cakes. They were first seen in the Lorraine region in the mid 18th century. The French eat madeleines in the morning for breakfast with coffee or tea and in the afternoon as a &ldquogouter&rdquo or snack.

Typically, the batter, also known as a genoise, is composed of flour, eggs, sugar, butter, and baking powder. I added cocoa, coffee, and rum to these chocolate madeleines to get a different result. Chocolate always makes life better or so it seems! Generally the madeleines are plain and may have a touch of vanilla, or the recipe may add ground nuts, especially almonds, or a teaspoon of finely grated lemon zest.

Marcel Proust, a french novelist in the 1920&rsquos, made madeleines famous in his book &ldquoRemembrances of Things Past.&rdquo In the autobiography, Proust relates how biting into the petite madeleine flooded him with memories of his childhood. Proust describes the madeleine as &rdquo looks as though they had been molded in the fluted valve of a scallop shell. &rdquo he continues to describe the experience as &rdquo an exquisite pleasure that invaded his senses.&rdquo

I couldn&rsquot agree more. Madelines are delicate and light and only need a sprinkling of powdered sugar after baking before serving. If you make plain madeleines, you may also choose to dip them in a little melted chocolate to give them a chocolate tip.

You will need a special metal pan that has 12 shell shaped indentations for each small cake. This is a traditional french cake batter but if it is not baked in this shell shaped pan, then they are not madeleines! I urge you to order a pan to add to your cooking and baking equipment. Madeleines are perfect with tea or coffee like my iced Hong Kong style coffee, yuanyang. If you can&rsquot eat them all, they also make lovely gifts when bagged and tied with a bright ribbon. Happy Easter!

How to store them

The Hazelnut Madeleines are nice and fluffy just after being baked. I find them even better refrigerated in an airtight container.

Beware that they are not as fluffy any more after being refrigerated but I like the slightly chewy texture they get after staying in the fridge.

If you never tried madeleines, you seriously don&rsquot know what you are missing. I can&rsquot believe I waited so long before trying them!

I am sure you would love this recipe as it is easy and full of nice flavours.

Tips For Making Madeleines

  • Whisk the eggs and sugar until they the mixture is pale yellow and thick. This step helps to aerate the mixture to produce light and fluffy madeleine cakes.
  • I like to use an electric stand-mixer when making madeleines, but you could simply use a bowl and whisk, with a bit of upper-arm energy!
  • Madeleines are best when the batter is left to rest in the fridge for at least 1 hour and up to several days. This resting period allows the gluten in the flour to develop, which helps to make light and fluffy madeleine cakes.
  • The batter needs to be fridge-cold before you fill the madeleine moulds and bake them, because it is the combination of cold batter and the shock of the hot oven which helps the madeleines to achieve their characteristic bumps.
  • I recommend using either non-stick or aluminium madeleine pans which conduct heat better to produce a nicer crust on the madeleine cakes. I have rarely had good results with silicon madeleine moulds.
  • If you don’t have a madeleine pan, you can also use a muffin pan and adjust the baking time accordingly.

How to store chocolate-dipped madeleines

Keep these chocolate-dipped chocolate madeleines in an air-tight container on your counter for 2 to 3 days. After a couple of days, madeleine cookies tend to go a bit stale and they lose their crispness. So if you’re planning on making a batch of chocolate-dipped madeleines for guests, I’d suggest making them the day of so your guests can enjoy them fresh!

So short post today. Life has been a bit hectic as of late. I’m not ready to talk about it right now, but it’s why I’ve been a bit sporadic with the blog for the last month. Just know I’m here, still cranking out recipes slowly but surely <3 XO.


  • 200 gram butter + extra
  • 3 eggs
  • 130 gram sugar
  • 1,5 tablespoons baking powder
  • 200 gram all-purpose flour
  • 3 tablespoons cocoa powder
  • optional: chocolate for dipping, we've used milk chocolate

&uarr click on the photo to enlarge

Kitchen equipment

  • small saucepan
  • large bowl
  • whisk
  • fine sieve
  • piping-bag
  • oven
  • madeleine baking pan (or 2, for 24 madeleines in total)
  • silicone kitchen brush
  • small pan + bowl (to create bain-marie)
  • cooling rack

View the original recipe via:

Preparation -- 10 minutes

MELT the butter in the small saucepan. COMBINE the eggs and sugar until you've reached a smooth mixture. COMBINE flour, baking powder and cocoa powder and sieve them into the egg mixture.

The batter will now be done. Pour the batter into a piping-bag and place in the fridge until it's completely cooled off.

Chocolate madeleines

Finishing the chocolate madeleines -- 20 minutes

PRE-HEAT the oven to 210 degrees Celsius or 410 degrees Fahrenheit and COAT the madeleine pans with butter.

FILL the pans for about 2/3rd with the batter, not too much because the madeleines will rise in the oven. If you also only have 1 madeleine pan, you'll need to bake them in batches.

BAKE the madeleines for about 10 minutes, check with a wooden skewer if they're done. Let them cool off on the cooling rack while you melt the chocolate for dipping.

CREATE a bain marie by adding a layer of water to the pan and place a bowl on top. Make sure the water won't touch the bowl, the steam will melt the chocolate inside the bowl.

Classic French madeleines

DIP the madeleines into the chocolate, wait until the chocolate is set and enjoy! We also have a recipe for the classic French madeleines