Triple Chocolate Madeleines are the perfect French delicacy. Rich dark cocoa fills the sponge, whilst a thin white chocolate layer surprises inside, then dipped in milk chocolate to finalise the trifecta. Packed full of chocolate the decadent rich flavour of these Madeleines will satisfy any chocolate lover.
Madeleines have long been renowned for their fiddly nature when it comes to baking. But follow my step by step instructions and you’ll be making them like the best of the Parisians! Yes they require more patience with the extra refrigeration time and a little thought prior to making as they aren't your ‘usual’ sponge, but I want you to believe me that these are NOT complicated, along as you follow the steps.
The right equipment for your Triple Chocolate Madeleines
The trickiest bit about making madeleines is using the right pan. Yes you read right, in my view, that’s the hardest part because you can’t substitute the pan with anything other than a Madeleines pan.
That signature shape embodies the Madeleines so I urge you to invest in one. If you prefer the smaller, more rectangular shaped Madeleines then definitely go for two 6-Hole Madeleines Trays, as most recipes make enough batter to make x12 madeleines and it's a hassle to have to bake one set, cool the pan, wash, re-butter and flour, fill and bake for a second round.
For Christmas I bought myself (!) one of these Madeleine Bakeware in Champagne Gold. They have beautiful large spherical shell moulds and each mould holds double the amount of filling so you only need to buy one tray. I have fallen head over heels with this shape - a wise investment for sure, I know that this tray will serve me well!
If you are based in the US I recommend this Spherical Shell Madeline Bakeware in Champagne Gold or if you prefer the standard Madeleines pan shape then opt for this 12-Cup Madeleine Pan from Amazon.com
How to make these Triple Chocolate Madeleines
- Buttering the madeleines pan. Melt a tablespoon of butter and using a pastry brush work that butter into all the nooks of the shell mould. Then dust lightly all over with cocoa powder and tap out the excess. This helps give the outside of the madeleines a crispy exterior but also stops them from sticking. Very important! (Dust with plain flour if the madeleines aren’t chocolate!)
- Whipping the eggs and sugar. Normally when making a sponge batter we beat the butter and sugar together to aerate the batter. But with madeleines you whip the eggs and sugar for a solid 5 minutes to really get some volume going. Then you add the milk and vanilla bean extract, and then sifted dry ingredients mixing carefully until just combined. It’s at this point, right at the end that we add the melted butter and mix it in.
- Letting the batter rest. This is another important step. Once you have finished making the batter, cover your bowl with cling wrap and refrigerate. Between 1-2 hours is ideal but overnight if you want to have fresh madeleines for breakfast (totally acceptable I might add!)
- Filling the moulds. You need to place a heaped tablespoon of the batter in the deepest part of the shell mould. And don’t flatten it out. The heat of the oven will do that whilst also allowing the signature ‘mound’ on the back of the madeleine to rise.
- When to eat them. They are best served on the same day. I find that even if you store them in an airtight container, they can go quite dry. The downside to baking something so small. But the upside is that you have the perfect excuse to eat them right away. And dunking them in your coffee is a sure fire way of enjoying them.
Madeleines through the Seasons
Last season I made Browned Butter Espresso Madeleines that totally rocked my Autumnal socks! The nutty notes from the browned butter, rich espresso glaze and chopped walnuts embodied the Autumnal time of year.
Sitting near the end of Winter, coming up to Valentine’s Day, I went full on Chocolate this time around! Always a win. Adding the sea salt brings out the depth of chocolate, a trick I use in every chocolate recipe.
For Spring, zesty lemon poppyseed will suit and for summer perhaps classic vanilla with a raspberry glaze. The flavour possibilities are endless with these beauties!
As mentioned above, Madeleines get a bad wrap for being tricky to make. But over the past year I’ve made them a fair few times and I’ve found that as long as I follow these rules then they work every time.
I really hope that you tryout these French delicious. They are something special and particularly heading towards Valentine's Day, your loved one will feel SO special if you surprise them with a batch of my Triple Chocolate Madeleines.
For more decadent chocolate treats, check out these recipes:
Triple Chocolate Madeleines
- 115 g butter, melted and at room temperature
- 2 large eggs, room temperature
- 110 g golden caster sugar (super-fine), or regular caster sugar
- 20 ml whole milk
- 1 tsp vanilla extract
- 95 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ tsp baking powder
- ¼ tsp fine salt
- 50 g white chocolate buttons (24 buttons), divided into 12
- 100 g milk chocolate, melted
- ½ tsp coconut oil
- 1 tsp Malden flaked sea salt
- Heat your butter in a small saucepan over low heat until melted.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and caster sugar and whisk on high until increased in volume, pale and fluffy, approx five minutes. Reduce the speed to low, and add the milk and vanilla extract and whisk till combined.
- Sift the plain flour, cocoa powder, baking powder and salt into a separate bowl and then add to the mixture. Mix till just combined.
- Remove the bowl from the stand mixer and pour in the melted butter and fold till combined. Chill the mixture in the refrigerator for one hour.
- Prior to baking, pre-heat the oven to (180°C/350°F). Brush melted butter onto your moulds and then dust with cocoa powder and tap away excess. Refrigerate your pan until the mixture is ready.
- Spoon a dollop of batter into the shell mould and then place 2 white chocolate buttons onto the mixture and cover with another dollop of the batter. Repeat with each shell mould.
- Bake for 10-12 minutes until the sponge has risen and ‘domed’ as it is fully cooked through. Transfer to a wire rack and leave to cool slightly.
- Heat the milk chocolate and coconut oil in short bursts in the microwave until fully melted. Dip the madeleines into the milk chocolate and sprinkle with flaked salt. Best eaten within a few hours of making.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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