• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emma Duckworth Bakes

  • HOME
  • ABOUT
    • Contact
  • RECIPES
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies & Biscuits
    • Doughs & Pastries
    • French Baking
    • Ice-cream, Popsicles & Frozen
    • Meringues & Pavlovas
    • Panna Cotta, Mousse & Parfait
    • Pies & Tarts
    • Profiteroles & Eclairs
    • Sauces & Curds
    • Small Batch
    • Snacks
  • BAKING RESOURCES
    • Doughs & Pastries
    • How to Guides
    • Baking Tips
  • SUBSCRIBE
Home » Cookies & Biscuits » Triple Chocolate Madeleines

Triple Chocolate Madeleines

11/02/2020 by Emma 24 Comments

Jump to Recipe·Print Recipe
Triple Chocolate Madeleines

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.

Triple Chocolate Madeleines

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.

  • Ingredients laid out for baking
  • Process shot
  • Process Shot
  • Process shot of baking
  • Stirring in butter into the chocolate batter
  • Madeleines tray about to be filled

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

  • Filling tray of Madeleines
  • Dipping Madeleines into chocolate
Triple Chocolate Madeleines

How to make these Triple Chocolate Madeleines

Top tips:

  1. 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!)
  2. 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.
  3. 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!)
  4. 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.
  5. 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.
Triple Chocolate Madeleines

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.

Triple Chocolate Madeleines

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:

Strawberry Shortcake Chocolate Bark

Triple Chocolate No-Bake Cheesecake

Chocolate Cherry Brownies

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Triple Chocolate Madeleines

Triple Chocolate Madeleines

★★★★★ 4.9 from 8 reviews
  • Author: Emma
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 12 1x
  • Category: Madeleines
  • Method: Baking
  • Cuisine: French
Print Recipe
Pin Recipe

Description

Triple Chocolate Madeleines will fulfil any chocolate lovers dream. Rich dark sponge is filled with a surprise slice of white chocolate and then dipped into creamy milk chocolate and sprinkled with flaked sea salt.


Ingredients

Scale

120g butter, melted and at room temperature

2 large eggs, room temperature

110g golden caster sugar (or regular caster)

2 tablespoon milk

1 teaspoon vanilla extract

90g plain flour

30g cocoa powder

½ teaspoon baking powder

¼ salt

60g white chocolate, divided into 12

100g milk chocolate, melted

½ teaspoon coconut oil

1 teaspoon Malden flaked sea salt


Instructions

  1. Heat your butter in a small saucepan over low heat until melt
  2. 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.
  3. Reduce the speed to low and add the milk and vanilla extract and whisk till combined.
  4. Sift the plain flour, cocoa powder, baking powder and salt into a separate bowl and then add to the mixture, Mix till just combined.
  5. Remove the bowl from the stand mixer and pour in the melted butter and fold till combined.
  6. Chill the mixture in the refrigerator for one hour.
  7. Prior to baking, pre-heat the oven to 180C/350F. Brush melted butter onto your 12-Hole Madeleines Tray moulds and then dust with cocoa powder and tap away excess. Refrigerate your pan until mixture is ready.
  8. Spoon a dollop of mixture into the shell mould and then place a piece of white chocolate onto the mixture and cover with another dollop of mixture. Repeat with each shell mould.
  9. Bake for 10-12 minutes until the sponge has risen and ‘domed’ as is fully cooked through.
  10. Transfer to a wire rack and leave to cool slightly.
  11. 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.

Notes

  1.   It’s best to measure out ingredients with scales rather than using cups for a more accurate result.
  2.   Ensure the moulds have been well buttered using a pastry brush to ensure the Madeleines don’t stick.
  3.   Whip the eggs and sugar for a good five minutes until light in colour and airy in consitency. This will ensure soft and fluffy sponge.
  4.   Refrigerate the mixture for atleast one hour. You’ll achieve the signature bump by doing this.

Keywords: Madeleines, Chocolate, French

Did you make this recipe?

Tag @emmaduckworthbakes on Instagram and hashtag it #emmaduckworthbakes

Recipe Card powered byTasty Recipes
Triple Chocolate Madeleines Pinterest Graphic

Disclaimer: Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! All thoughts and opinions are 100% my own. Thank you for supporting Emma Duckworth Bakes

Related posts

Maple Syrup Eclairs
Browned Butter Espresso Madeleines
How To Make Enriched Brioche Dough

Filed Under: Cookies & Biscuits, French Baking Tagged With: Chocolate, madeleines

Previous Post: « Strawberry Shortcake Chocolate Bark
Next Post: Roasted Grape Mascarpone Tart »

Reader Interactions

Comments

  1. Dana Al Mahmoud

    16/02/2020 at 6:57 pm

    Those Madeleines were absolutely perfect! just follow the recipe and you will get the perfect shape, texture and taste.. Perfect Recipe.
    Best cake in Shell!

    ★★★★★

    Reply
    • Emma

      16/02/2020 at 10:33 pm

      Amazing Dana,

      Thank you so much for leaving such a brilliant relieve. These little madeleines are fantastic and the recipes works every time- just like it did for you 🙂 xx

      Reply
  2. Ashlee

    14/07/2020 at 1:26 am

    Hi Emma,

    These look amazing and I can’t wait to try them! I was just wondering if I could substitute the coconut oil for anything else? Thank you 🙂

    ★★★★★

    Reply
    • Emma

      14/07/2020 at 8:01 am

      Hi Ashlee, I can’t wait for you to try them- they are delicious! To replace the coconut oil, I would add the equivalent in butter. It adds a lovely shine to the chocolate.
      Thanks, Emma

      Reply
      • Ashlee

        17/07/2020 at 12:48 pm

        Hi Emma,

        I just made these and wanted to let you know they are phenomenal! It was my first attempt at Madeleines and wow these were great. Thank you for such a great recipe! I’ll be making these at least once a week 🙂

        Reply
        • Emma

          20/07/2020 at 11:41 am

          That’s an amazing response Ashlee- so happy that you loved them. xx

          Reply
  3. Gloria

    28/08/2020 at 8:51 am

    Great texture. But dusting my pan with the cocoa powder made my madeleines very dark. Mine had a nice bump but is there a reason why the design didn’t come out as defined as yours?

    ★★★★

    Reply
    • Emma

      02/09/2020 at 8:01 pm

      Hi Gloria, the dusting is meant to be super light and then any excess gets knocked out so it shouldn’t alter the colour of your madeleines dramatically.

      Did you use exactly the same pan as mine. Different pans have slightly different shapes. The pan I used is a large deep shell shape. The more standard pans are smaller shallower moulds.

      Reply
  4. Rebecca

    07/09/2020 at 11:29 pm

    Perfect recipe.
    I actually misread when to add the melted butter but no problem, they still turned out great and were consumed in record time so have to make more!!

    ★★★★★

    Reply
    • Emma

      08/09/2020 at 7:37 am

      Thats amazing to hear Rebecca, it makes me super happy to hear!

      Reply
      • Emma

        08/09/2020 at 7:39 am

        These look great Rebecca, thanks so much for making and sharing my recipe x

        Reply
  5. Hazel

    08/12/2020 at 7:28 pm

    can i leave the batter overnight in the refrigerator and bake them the next day?

    Reply
    • Emma

      09/12/2020 at 5:24 pm

      Hi Hazel, Yes you can certainly do that. x

      Reply
  6. Becky

    06/02/2021 at 11:21 am

    I’d never made Madeleines before so was slightly nervous but I needn’t have been. They were easier than I expected. My tin was a different shape to Emma’s & I slightly overfilled them but that definitely didn’t take away from the taste. They were so yummy. Loved the chocolate in the middle. My only problem was I couldn’t stop eating them!!!!

    ★★★★★

    Reply
    • Emma

      06/02/2021 at 11:48 am

      Getting the exact quantity to suit your specific pan can take a bit of practice but once you have it nailed its easy every time. As you say though, if slightly over filled they taste exactly the same!! Well done trying these for the first time x

      Reply
  7. Abby

    22/02/2021 at 11:28 am

    These Madeleines have the most wonderful taste! My Madeleine pan is a 9 hole one and the recipe made 24 – I found that using white chocolate buttons in the middle had the best result for that perfect white chocolate centre! Great recipe and extremely delicious!

    Reply
    • Emma

      22/02/2021 at 10:17 pm

      Eek this makes me so happy to hear!! Aren’t white chocolate buttons the best! Thanks for leaving the review Abby x

      Reply
  8. Harpreet Baura

    22/02/2021 at 7:41 pm

    Emma, this recipe is just phenomenal. Thank you so much! You explain each step so well, I had a great time baking these with my 6-year-old, and the result was delicious.

    They are very easy to make and come out beautifully. This is now my “go-to” recipe for chocolate madeleines.

    Thank you!

    ★★★★★

    Reply
    • Emma

      22/02/2021 at 10:19 pm

      Thanks Harpreet – I’m so chuffed that you love this recipe as much as I do. Make sure to try out my other madeleines recipes too xx

      Reply
  9. Eilidh

    26/02/2021 at 11:28 am

    These madeleines are amazing! I’ve used this recipe twice now and they turned out perfect both times. Definitely my go-to for chocolate madeleines now! Thank you so much for the recipe 🙂

    ★★★★★

    Reply
    • Emma

      27/02/2021 at 4:43 pm

      Thank you Eilidh for your fabulous comment – It makes me super happy to know that this will be a staple in your kitchen x

      Reply
  10. Jade

    28/02/2021 at 9:25 pm

    Turned out perfectly, super easy to follow and a yummy result!

    ★★★★★

    Reply
    • Emma

      01/03/2021 at 7:31 am

      Hi Jade- Thats great to hear – thank you so much for leaving a review. x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Welcome

Welcome to Emma Duckworth Bakes, a destination for approachable, delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for seasonal homemade treats shaped by European influences. Learn more about me here

SIGN UP FOR MY FREE
SMALL BATCH DESSERT E-BOOK!

​

    ​

    TOP RECIPES

    gingerbread pear roulade

    Gingerbread Pear Roulade

    Raspberry White Chocolate Pop Tarts

    Gluten-Free Pear Hazelnut Olive Oil Cake

    Gluten-Free Pear, Hazelnut and Olive Oil Cake

    Footer

    About Emma

    Welcome to Emma Duckworth Bakes, a destination for delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for homemade food made with seasonal ingredients and photographed in a beautiful way.

    Mesmerising roasted strawberry frosting swirls. Th Mesmerising roasted strawberry frosting swirls. The very best way to do frosting. Hope you’re all having a fab week so far 🌟
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    The best thing about making it to Friday...plannin The best thing about making it to Friday...planning that weekend baking project. And this Earl Grey Creme Brûlée Tart fits the bill. Lightly fragranced bergamot tea custard topped with that signature crunchy shell encased in flakey sweet shortcrust pastry. oh yeah. It’s good. Like really really delicious. And if you can’t be bothered to make the tart- then just make the creme brûlée in ramekins. Link in profile. 
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    My Upside Down Rhubarb Cake has been given a littl My Upside Down Rhubarb Cake has been given a little image re-fresh. Link in profile for this seasonal beauty.
✨
Now let’s talk progression- swipe right for my new rhubarb cake images as opposed to two years ago when I initially photographed this recipe. Worlds apart! How did I progress? 
1. Invested in myself by attending @foodtographyschool . I needed help and I turned to an expert for it instead of spending months/years mindlessly searching on u-tube.
2. Practice everyday - think about composition, understand the light you have to work with, know the message you are trying to portray. All skills that you can be taught but it’s up to you to develop them and progress. 
✨
After 18 months of hard graft, I landed a cook book deal. Without learning and then practicing my craft there is no way that dream would have been realised so quickly. 
✨
For those that take the leap and sign up to @foodtographyschool use discount code EMMA for 15% off plus have a 1 hour coaching session with me.
What ya waiting for... believe in yourself, take the leap, you won’t regret it🌟
.
.
.
@foodtographyschool #foodtographyschool #affiliate #foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    Blood orange really does make the prettiest everyt Blood orange really does make the prettiest everything! If you follow me on stories you’ll know I’ve been fervently reminding you to sign up to @foodtography master class. 2 out of 3 sessions are already sold out so if you want to take food photography seriously and make it a living you NEED to sign up and watch it. It’s FREE and you get a free BRAND PITCH GUIDE at the class.
🌸🍊
The newly improved Foodtography School Course will be launched at the sessions and having had a sneak peek - it’s amazing. 
🌸🍊
AND if you sign up to Foodtography Course or Advanced Foodtography Course use code EMMA at checkout to get 15% off AND you’ll receive a 1 hr COACHING SESSION with me. 
🌸🍊
Phew that was a lot. Hit me with any DM’s if you have questions ❤️
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london

    Latest Recipes

    Chocolate Swiss Roll
    Whole Wheat Crêpes with Lemon Curd on a plate
    Lemon crêpes
    • FOOD PHOTOGRAPHY RESOURCES
    • PORTFOLIO
    • WORK WITH ME

    Copyright © 2021 Emma Duckworth Bakes on the Foodie Pro Theme