Rich, dark chocolate madeleines are light and fluffy and the perfect snack when you’re craving a little chocolate. A twist on a classic french favorite.
Dark Chocolate Madeleines
Okay is there seriously any more delicate and amazing dessert than Madeleines? How about Dark Chocolate Madeleines? No? I didn’t think so.
I can’t even explain how much I love Madeleines in general.
They are like the perfect light and elegant dessert. Handheld, perfect for brunches and other events.
I chose these off my Secret Recipe Blog for this month.
Who’d I get as my Secret Recipe Blog?
Well, I stalk her blog. I love her recipes. Her name is Holly and she’s Phemomenon. I was assigned her blog this month for Secret Recipe Club and I couldn’t have been more excited. Just saying.
She is an amazing mom, her story is absolutely beautiful, she has the cutest kids and I haven’t even gotten started on the recipes on her blog. Oh those recipes.
It wasn’t easy at first to pick something because there were so many things to choose. So many things that my daughter and I started with a list that had like 15 things on it. Until we laid our hungry eyes on these.
It was easy at that point. We knew what we were making. We knew that was the recipe we had been looking for.
I cannot even describe how good these are. They are better than any madeleine I’ve had to date, and that’s saying a lot because I make them a lot.
The one type I’d not had? Dark Chocolate Madeleines.
And now I have and wow… they are soft and moist and perfectly wonderful at the end of a crazy day to melt the stress and worry away.
Oh and they are pretty yummy the next day with some coffee in the morning.
I may or may not have had four, some, a few with a delectable cup of coffee house coffee from my new Keurig Vue.
I only made one change and that was that I used Special Dark Cocoa Powder. That’s the only change I made.
The perfect Secret Recipe Club recipe – it was easy, delicious and will be made again and again.
Recipe for Dark Chocolate Madeleines
Dark Chocolate Madeleines
Ingredients
- 3 eggs room temperature
- 3 oz bar bittersweet chocolate 70%-82%, finely chopped
- 4 ounces unsalted butter
- â…” cup granulated sugar
- ½ teaspoons vanilla extract
- ¼ teaspoons sea salt
- ¼ cup dark cocoa powder
- 1 teaspoons baking powder
- ¾ cup all-purpose flour + 2 tablespoons
Instructions
- Place the butter in a microwave-safe bowl and melt it in the microwave.
- Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.
- Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.
- Place the eggs in the bowl of a stand mixer or use a hand mixer and beat for three minutes on high speed until thick and light yellow.
- Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.
- Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.
- Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.
- Cover the bowl with plastic wrap and place the batter in the fridge for at least 30 minutes. (cool the dough)
- Fill special Madeleine molds 1/3 full or use a mini muffin pan that has been well buttered and floured.
- Preheat your oven to 375 F and bake the madeleines for 13 minutes.
- Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.
- You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.
- Makes approximately 1-3 dozen depending on pan size. They are not all the same.
You had me at dark chocolate 😀
A good madeleine is a treasure! And melted chocolate with cocoa is the best way to get a deep flavor!
Oh HELLO yum. Oh my. SO awesome looking.
I’ve never had a madeline before, but seeing these now, I’m going to have to change that! Great choice, and thanks for sharing!
Love Madeleines and chocolate is definitely the way to go. Love Holly, too!
Hello from a fellow SRC from group D! Great pick for your fun day!
I love madeleines, and never thought of making them with chocolate, my gosh – talk about taking something great and making it awesome!
I am pinning this for future reference… Have a great reveal day!
Your madeleines look devine, such a lovely little treat.
If you haven’t already, I’d love for you to check out my SRC entry Baked Buffalo Chicken Wings.
Lisa~~
I *love* chocolate madeleines – but to make them, never attempted. Now I’m going to have to give it a shot instead of trying to buy them at Starbucks 🙂
These look so decadent and amazing! Dark chocolate should be its own food group 🙂
I really enjoyed being assigned your blog this month…thanks for the inspiration!
Fact #1. I love this recipe.
Fact #2. I couldn’t stop thinking all last week about how badly I needed to make another batch.
Fact #3. I just had the biggest smile on my face from being so thrilled that you made these from my blog.
Random Fact #4. My middle name is Nicole.
Fact #5. Reading your sweet post just made my day!
Thank you!!
Holly
P.S. A hedgehog??? For reals?? My boys would go nuts. We need a hedgehog. I need to know more about hedgehogs as a pet! Awesome.
yummy ! love these ! Have a chocolate tooth 🙂
Swoon! Would you please pack some up and ship them to me? Pretty please. If not, then I guess I’ll have to make these divine treats.
Wow, these look amazing. I know what I’m baking tomorrow….
Thanks!
Those madeleines look awesome! I’ll take anything chocolate.
Gorgeous madeleines. I finally managed to make decent madeleines, and I wanted to make another batch sometime soon. I might try this chocolate version. Thank you for posting and great pick for SRC!
Lovely Nicole. I’ve never had madeleines but they are on my very, very long to try list and how can you go wrong with chocolate?
I love Madeleines and yours look fantastic and perfectly shaped. So glad you found me. We should meet up since we are both here in town.
Thanks for following me.
These look soooo goooood!
I’ve been looking for another madeleine recipe. I don’t get to use the cute pan often enough. So thanks for this one. They are so pretty.
We came across your cute blog and love your delicious recipes. We would love to have you link up to our “Strut Your Stuff Saturday” link party. We hope to hear from you soon! -The Six Sisters
I love madeleines at the best of times, but these really do look so very decadent. My wife is not a big chocaholic though, so I will need to bake them when she’s not around!
Looking forward to giving the recipe a go however.
So I first saw these madeleines through the SRC links, and I was very impressed. Then I saw them again on RecipeNewZ, and I decided that it must be fate, so I made them. It’s my 4th time making madeleines. The first 2 attempts were miserable failures. The third one was plain madeleines. And now I felt emboldened to try the chocolate ones :). In fact, I made 2 batches: the chocolate ones and the plain ones. For the chocolate batch I followed your instructions all the way, I only changed the baking time to match the plain medeleines recipe: 13 minutes at 375. They turned out really great! I had a foodie friend for dinner and I was really trying to impress her, and I think the mission was accomplished :-). So thank you very much for the wonderful recipe and for boosting my confidence as a baker :-).
P.s. I took pics (they are not as good as yours) and might post the recipe on my blog if I have the time and, of course, it would be my pleasure and privilege to link back to you
forgot to rate this recipe: 7 stars 🙂
So I first saw these madeleines through the SRC links, and I was very impressed. Then I saw them again on RecipeNewZ, and I decided that it must be fate, so I made them. It’s my 4th time making madeleines. The first 2 attempts were miserable failures. The third one was plain madeleines. And now I felt emboldened to try the chocolate ones :). In fact, I made 2 batches: the chocolate ones and the plain ones. For the chocolate batch I followed your instructions all the way, I only changed the baking time to match the plain medeleines recipe: 13 minutes at 375. They turned out really great! I had a foodie friend for dinner and I was really trying to impress her, and I think the mission was accomplished :-). So thank you very much for the wonderful recipe and for boosting my confidence as a baker :-).
P.s. I took pics (they are not as good as yours) and might post the recipe on my blog if I have the time and, of course, it would be my pleasure and privilege to link back to you
forgot to rate this recipe: 7 stars 🙂
Question: I made the batter earlier today and put the battery in the fridge covered all afternoon. This evening I got it out to fill my pan and the battery had kind of hardened. It’s thick like frosting instead of like pancake batter. Is this OK to use it this way, or should I wait for it to warm back up to scoop it into my tray for baking? Or is it wrong that it’s that stiff?
Jessica I am curious how this turned out? I’m sorry I didn’t respond sooner. I don’t recall the batter being super thick, but then I can’t recall ever refrigerating it more than an hour. The recipe is not mine which I state, so the original creator might be better at responding to this question since I note that she does say it can be kept in the fridge for up to 2 days (not sure I’d ever do that). Let me know how it turned out. I hope they were good, because they really are!
How much sugar it shows a ? On the recipe.
2/3 cup. I fixed it. I’m not sure why it did that out of nowhere. So odd!
Thanks for the best chocolate Madeline recipe, they are delicious!! Shared them at my Church Thanksgiving, lots of pumpkin pie and cakes leftover, not one chocolate Madeline!
Thanks again
Thanks for the best chocolate Madeline recipe, they are delicious!! Shared them at my Church Thanksgiving, lots of pumpkin pie and cakes leftover, not one chocolate Madeline!
Thanks again
So I first saw these madeleines through the SRC links, and I was very impressed. Then I saw them again on RecipeNewZ, and I decided that it must be fate, so I made them. It’s my 4th time making madeleines. The first 2 attempts were miserable failures. The third one was plain madeleines. And now I felt emboldened to try the chocolate ones :). In fact, I made 2 batches: the chocolate ones and the plain ones. For the chocolate batch I followed your instructions all the way, I only changed the baking time to match the plain medeleines recipe: 13 minutes at 375. They turned out really great! I had a foodie friend for dinner and I was really trying to impress her, and I think the mission was accomplished :-). So thank you very much for the wonderful recipe and for boosting my confidence as a baker :-).
P.s. I took pics (they are not as good as yours) and might post the recipe on my blog if I have the time and, of course, it would be my pleasure and privilege to link back to you
forgot to rate this recipe: 7 stars 🙂
Thanks for the best chocolate Madeline recipe, they are delicious!! Shared them at my Church Thanksgiving, lots of pumpkin pie and cakes leftover, not one chocolate Madeline!
Thanks again