Skip to Content

Dark Chocolate Madeleines

Share this Recipe!

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

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.

Dark Chocolate Madeleines

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.

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.

Ready to whip up some Dark Chocolate Madeleines?

Dark Chocolate Madeleines

Dark Chocolate Madeleines

Yield: 3 dozen

Dark Chocolate Madeleines are just the treat to chase away the stress of a hard day. They almost melt in your mouth, so delicious!

Ingredients

  • 3 large eggs, room temperature
  • 3 oz bar bittersweet chocolate, 70%-82%, finely chopped
  • 1 stick, 4 oz unsalted butter
  • ⅔ cup sugar
  • ½ teaspoon pure vanilla
  • ¼ teaspoon sea salt
  • ¼ cup Special Dark cocoa powder
  • 1 teaspoon baking powder
  • ¾ cup + 2 tablespoons all-purpose flour

Instructions

  1. Place the butter in a microwave-safe bowl and melt it in the microwave.
  2. Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.
  3. Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.
  4. 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.
  5. Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.
  6. Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.
  7. Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.
  8. Cover the bowl with plastic wrap and place the batter in the fridge for at least 1 hour and up to two days.
  9. Fill special Madeleine molds ⅓ full or use a mini muffin pan that has been well buttered and floured.
  10. Preheat your oven at 425 F and bake the madeleines for 7 minutes to get a nice rise, then reduce the heat to 350 F and continue to cook for 4 more minutes.
  11. Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.
  12. You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.
  13. Makes approximately 3 dozen.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Theresa

Monday 19th of November 2018

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

Monet

Thursday 29th of June 2017

How much sugar it shows a ? On the recipe.

Nicole Cook

Friday 30th of June 2017

2/3 cup. I fixed it. I'm not sure why it did that out of nowhere. So odd!

Jessica

Tuesday 11th of April 2017

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?

Nicole Cook

Sunday 23rd of April 2017

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!

cookingrookie

Tuesday 16th of October 2012

forgot to rate this recipe: 7 stars :-)

cookingrookie

Tuesday 16th of October 2012

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe