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
- 3 eggs room temperature
- 3 oz bar bittersweet chocolate 70%-82%, finely chopped
- 4 ounces unsalted butter
- ⅔ 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
- 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.