Chocolate Madeleines dipped in Dark Chocolate

These Chocolate Madeleines dipped in dark chocolate, are the perfect French delicacy. In its recognisable shell shape, the tender sponge is packed full of chocolate making them rich, delicious and beautiful.

My fascination with Madeleines knows no bounds. They are becoming a firm favourite recipe to develop and share here on my website, as there are so many fantastic flavours that they can be made into. For spring you have Classic Orange Madeleines, or for summer you can try my Lemon Poppy Seed Madeleines. Autumn holds my Brown Butter Espresso Madeleines, and then you have these Chocolate ones that can quite frankly, be eaten all year round!

The sponge inside is light in texture and ever so devilishly chocolatey! By preparing the Madeleines pan with a brush of butter, the outside of the shells develops a slightly crispy exterior. It makes a gorgeous contrast to the soft sponge inside. I dipped these in dark chocolate and then sprinkled grated white chocolate over the top. Gotta love those Triple Chocolate Madeleines vibes!

Think Chocolates Madeleines are tricky to make? I’m here to say that they are definitely not! Throughout my post, I hold your hand the whole way through with plenty of process shots and all the hints and tips I could muster. You’ll realise that these are super easy to make and the only fancy thing you’ll need is a Madeleines pan (there’s no getting around that I’m afraid!)

Ingredients needed

• Butter: Helps add flavour and add moisture to the Madeleines. I prefer unsalted butter but if you use salted then omit the salt in the recipe. Melt the butter and set aside to cool to room temperature.
• Eggs - 2 large eggs at room temperature. If you've forgotton to take them out of the fridge a head of time, don't worry. Simply submerge the eggs into a bowl of warm water for 5 to 10 minutes.
• Sugar - I specify caster sugar in the recipe as I find it dissolves into the eggs during whipping, that bit quicker. But if you don't have any on hand then don't worry, use granulated instead.
• Vanilla extract and milk- Vanilla extract adds the perfect sweetness and flavour. Vanilla bean paste can also be used. And the milk loosens up the batter just enough.
• Plain flour (All-purpose)- Don’t use self-raising flour. The tender crumb of the Madeleines comes from the small amount of baking powder and aeration of the whipped eggs. These two plus the thermal shock created by the heat difference is enough to cause the Madeleines to rise.
• Cocoa Powder - Here in UK the popular brands of cocoa powder tend to be Dutch-processed.
• Baking powder - Just a touch to help the sponge become light and aerated.
• Salt - Use fine salt. Only add if using unsalted butter.
• Dark Chocolate - I use Lindt 70% dark chocolate bar- it's my favourite dark chocolate to use, but feel free to dip the madeleines into milk chocolate if you don't want a chocolate with the bitter notes.
• White Chocolate - I've grated it and sprinkled it onto the dark chocolate for a sweet kick but also the visual contrast looks great too! This is an optional step but you could decorate with chopped nuts, flaked sea salt, sprinkles, desiccated coconut or even rose petals.

Step-by-step instructions

On the outset you may think that Chocolate Dipped Madeleines are tricky to make. But once you follow my instructions, hints and tips, you'll find that they are, in fact quite simple to make.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Make the chocolate madeleines batter

1. Whip the eggs and sugar. To create a light and airy genoise sponge - the eggs and sugar need to be whipped until pale and airy and a ribbon of mixture forms when the stand mixer whisk is lifted up. (Image 1) This is a super important part of the process, so don't scrimp on the time!

Add the flavouring at this point - in this recipe, vanilla extract will add to the sweetness of the chocolate and the milk helps to loosen the batter as the cocoa powder thickens it up. (Image 2)

Now bake and decorate!

5. Bake the madeleines for 10 to 12 minutes- but everyone's oven runs differently so keep an eye on them. My oven has a hot spot, so I tend to rotate the pans at the 8-minute mark. They are done when the middle is puffed up and springs back when gently pressed.

6. Turn out onto wire rack. Once baked, set the madeleines pan onto a wire rack for two minutes to cool slightly, then tap the pan to dislodge the madeleines. This usually does the trick to release them. If you find they need a helping hand, then run a butter knife around the edge and this will pop them right out. (Image 11) You'll see your madeleines have amazing humps - this is totally normal and the signature 'look' - they are meant to be there! (Image 12)

7. Dip in chocolate and decorate. Melt the dark in the microwave on 10-second bursts, stirring in between. Once melted, add the butter and stir until melted and combined. This adds a beautiful shine to the chocolate once it sets. Dip each madeleine into the melted chocolate to coat either the full side or half of the shell side and let the excess drip off. (Image 13) Then sprinkle with the grated white chocolate. (Image 14)

Rest the chocolate-dipped madeleines on a piece of baking paper or a wire rack and wait for the chocolate to set ..... or just tuck in right away!!! They really are best eaten as soon as possible!

Variations

• Chocolate Orange Madeleines: My favourite flavour combination of all time! Replace the milk with freshly squeezed orange juice, and add the zest into the batter. There are lots of delicious chocolate orange bars in the supermarkets, melt one down to dip these in for a flavour bomb!
• Mint Chocolate Madeleines: Let's get festive with this variation. Add ½ a teaspoon of peppermint extract into the chocolate batter and crush up some candy canes to sprinkle over the melted chocolate. Santa would be happy to receive one of these on his snack plate!!
• Chocolate Espresso Madeleines: This would be my husbands favourite, hands down! Replace the milk with boiling water mixed with 1 teaspoon of espresso powder. Dip the madeleines into an espresso glaze, just like I did with my Brown Butter Madeleines.
• Chocolate Chip Madeleines: Omit the cocoa powder and reduce the milk to 15ml (1 tablespoon), and add in chocolate chips. The kids will absolutely love this option - they always adore the chocolate chips bake!

Frequently asked questions

How to store and freeze

To store: Madeleines are best eaten the same day that they are made, ideally within a couple of hours. They are at their freshest and fluffiest and melt in your mouth this way. 

You can store them in an airtight container for 2-3 days at room temperature. Wait for the glaze to set before placing them in the container. 

To freeze: Yes, they can be frozen if need be. Wait for them to cool fully, wrap in baking paper and then place in an airtight container and freeze for up to 1 month. To thaw, place in the refrigerator overnight, then allow to come to room temperature prior to glazing and serving.

I tested freezing these and found that the sponge does become a bit denser after it defrosts. A quick blast in the microwave for 10 to 20 seconds warms them up which makes a difference. To be honest, Madeleines don’t last long enough to be frozen in my household. With three children they are gone overnight!

Equipment you’ll need

• Madeleines Pan: To get those signature shaped design.
• Stand mixer with whisk attachment: The eggs and sugar need a good amount of whipping to increase their volume, and a stand mixer does this effortlessly. Handheld beaters can be used if necessary but you'll need to whisk for quite some time to get that voluem.
• Pastry brush: To be able to get melted butter into all the nooks of the Madeleine pan. It will save you later when they haven't stuck to the base...trust me.