Chocolate Dipped Madeleines Recipe

Introduction

These chocolate dipped madeleines are delicate French butter cakes with a crisp shell and tender crumb, elevated by rich bittersweet and ruby chocolate coatings. Perfect for teatime or a special dessert, they combine classic flavors with a modern, colorful twist.

Ingredients

• ½ cup unsalted butter (melted, plus 1 tablespoon extra for greasing)
• ½ cup granulated sugar (plus 2 tablespoons)
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 4 ounces bittersweet chocolate (finely chopped)
• 4 ounces ruby chocolate callets (recommended: Callebaut)

Instructions

1. Step 1: Melt the butter and set it aside to cool slightly.
2. Step 2: In a stand mixer bowl fitted with a whisk attachment, beat the sugar and eggs on medium-high speed for 4 to 5 minutes until very pale yellow and thick. Add vanilla extract and mix briefly to combine.
3. Step 3: Sift the flour, baking powder, and salt over the egg mixture. Gently fold with a rubber spatula until almost combined.
4. Step 4: Pour in the cooled melted butter and fold gently until smooth and uniform, being careful not to overmix.
5. Step 5: Transfer the batter to a piping bag, seal the end, and refrigerate for at least 1 hour or overnight for best results.
6. Step 6: Preheat the oven to 350°F (177°C). Lightly brush the wells of a madeleine pan with melted butter.
7. Step 7: Snip the end of the piping bag and pipe about 1½ tablespoons of batter into the center of each well. Do not spread; the batter will fill the mold as it bakes.
8. Step 8: Bake for 12 minutes or until lightly golden and springy to the touch.
9. Step 9: Let the madeleines cool in the pan for a few minutes before turning them out onto a wire rack to cool completely.
10. Step 10: Clean and dry the madeleine pan. Melt the bittersweet and ruby chocolate separately in microwave-safe bowls in 20–30 second intervals, stirring until smooth.
11. Step 11: Spoon a heaped teaspoon of melted chocolate into each well and spread evenly. Gently press one cooled madeleine on top of the chocolate.
12. Step 12: Freeze the pan for 15 minutes to set the chocolate, then peel the madeleines from the pan. Repeat with remaining chocolate and cookies if using one pan.
13. Step 13: Serve immediately or proceed to storage.

Tips & Variations

• For a more intense butter flavor, use European-style butter.
• Chilling the batter overnight improves texture and flavor.
• If you don’t have ruby chocolate, try swapping with white chocolate tinted with freeze-dried raspberry powder.
• Use a silicone madeleine pan for easier removal if you don’t have a traditional metal one.

Storage

Store the chocolate dipped madeleines in an airtight container at room temperature for up to 3 days. Keep them in a cool place to prevent the chocolate from melting. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw at room temperature before serving. Avoid reheating as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter without a stand mixer?

Yes, you can whisk the eggs and sugar vigorously by hand until pale and thick, but it will take more time and effort to achieve the same volume.

What if I don’t have a madeleine pan?

While a madeleine pan gives the signature shape, you can bake the batter in mini muffin pans as an alternative, though the texture and appearance will differ.

Chocolate Dipped Madeleines Recipe

---

★★★★★

4.7 from 137 reviews

• Author: Lila
• Total Time: 1 hour 22 minutes
• Yield: 22 madeleines 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Chocolate Dipped Madeleines are delicate, buttery French sponge cakes madeleines dipped in a smooth blend of bittersweet and ruby chocolate for an elegant treat. Soft, light, and perfectly golden, these petite cakes are first baked, then coated with melted chocolate, creating a delightful contrast of textures and flavors.

---

Ingredients

Scale 1x2x3x

For the Madeleines

• ½ cup unsalted butter (melted, plus 1 tablespoon extra for greasing)
• ½ cup granulated sugar (plus 2 tablespoons)
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt

For the Chocolate Coating

• 4 ounces bittersweet chocolate (finely chopped)
• 4 ounces ruby chocolate callets (recommended: Callebaut)

---

Instructions

1. Melt the Butter: Gently melt the butter and set it aside to cool slightly, ensuring it doesn’t burn or become too hot for later incorporation.
2. Whip Eggs and Sugar: Using a stand mixer with a whisk attachment, beat the granulated sugar and eggs on medium-high speed for 4 to 5 minutes until the mixture turns very pale yellow and thick. Add vanilla extract and mix briefly to combine.
3. Combine Dry Ingredients: Sift together the flour, baking powder, and fine sea salt over the egg mixture. Carefully fold in these dry ingredients using a rubber spatula, avoiding overmixing, until just combined.
4. Add the Butter: Pour in the cooled, melted butter and gently fold it into the batter until smooth and uniform in texture, making sure not to overwork the batter.
5. Pipe and Chill: Transfer the batter into a piping bag, seal the end, and refrigerate for at least 1 hour or overnight for best texture and flavor development.
6. Pipe and Bake: Preheat the oven to 350°F (177°C). Lightly brush the madeleine pan wells with the reserved melted butter. Snip the piping bag tip and pipe about 1½ tablespoons of batter into the center of each well. Do not spread the batter; it will naturally fill the mold during baking. Bake for 12 minutes or until the madeleines are lightly golden and springy to the touch.
7. Cool: Let the madeleines cool in the pan for a few minutes before carefully turning them out onto a wire rack to cool completely.
8. Prepare the Chocolate: Ensure the pan is clean and dry. In separate microwave-safe bowls, melt the bittersweet and ruby chocolates in 20-30 second intervals, stirring thoroughly each time until smooth and fully melted.
9. Coat the Madeleines: Place a heaped teaspoon of melted chocolate into each well of the pan and spread it evenly. Gently press a cooled madeleine on top of the chocolate layer.
10. Set and Release: Freeze the pan for 15 minutes to allow the chocolate to set firmly. Once set, carefully peel the madeleines from the pan. Repeat with remaining chocolate and cookies if you only have one pan. Serve immediately or store as desired.

Notes

• Note 1: Melting butter gently prevents it from burning and preserves its flavor.
• Note 2: Folding dry ingredients gently helps maintain the airy texture of the batter.
• Note 3: Avoid overmixing after adding butter to keep cakes light and tender.
• Note 4: Brushing the pan with butter ensures madeleines release easily and develop a golden crust.
• Note 5: Cooling madeleines completely before dipping prevents melting or streaking of the chocolate.
• Note 6: Melting chocolate in intervals avoids overheating and helps achieve a smooth coating.

• Prep Time: 1 hour 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: madeleines, chocolate dipped madeleines, French dessert, bittersweet chocolate, ruby chocolate, elegant treats, bite-sized cakes, teatime desserts