Chocolate Madeleines

Helene

(9)

Chocolate Madeleines with a chocolate shell and their signature hump for perfect French treats. An easy and tasty recipe that’s sure to please chocolate lovers.

chocolate madeleines on baking paper

Chocolate madeleines are packed full of flavor and texture. The madeleines themselves are light and rich in cocoa. The shell is made with melted chocolate which brings contrast to every bite.

If you’ve never tried to bake Chocolate Madeleines, it’s an easy recipe. It requires a silicone madeleine pan and a bit of patience. Chilling the batter is the secret to successfully baking French Madeleines. It helps the madeleines to rise and form the famous hump.

chocolate madeleines on parchment paper

Ingredients

  • Butter: unsalted butter, melted 
  • Eggs: 2 large eggs at room temperature
  • Sugar: caster sugar or granulated sugar
  • Honey: use runny honey. It will be easier to mix with other ingredients
  • Milk: whole milk or 2% fat
  • Vanilla extract: to enhance the flavor
  • All-purpose flour: be sure to measure the flour correctly. I recommend using a kitchen scale. With measuring cups, it’s easy to overweight the flour, leading to dry madeleines.
  • Cocoa Powder: Dutch-processed cocoa powder, or you can use natural cocoa powder.
  • Baking powder 
  • Salt 
  • Semi-sweet or Dark Chocolate for the shell: I use a chocolate bar with 52% cocoa content
group of chocolate madeleines

How to make Chocolate Madeleines?

  • In a large bowl, beat eggs and sugar until pale.
  • Add the milk, honey, and vanilla and beat until fully incorporated.
  • Add the flour, cocoa powder, baking powder, and salt and beat until fully incorporated. The batter should be thick.
  • Add the melted butter. Fold the batter.
  • Cover the batter with a cling film and place it in the fridge for 6 hours or overnight.
  • Fill each cavity and bake the madeleines for 6 minutes at 220C (430F), then reduce the temperature to 180C (350F) and bake for 6 minutes. 
  • When the chocolate madeleines are fully cooled, prepare the chocolate shells.
  • Melt the chocolate. Using a pastry brush, place melted chocolate in each cavity.
  • Push gently the madeleines into the cavity and place the pan in the fridge for 1 hour or in the freezer for 20 minutes until the chocolate is set. Then, remove the madeleines from the pan and enjoy.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions at the end of this post.

chocolate madeleines in process

Tips

  • Chill the batter. It’s important not to skip this step. It will create a thermal shock, which helps to rise the hump.
  • Use a silicone madeleine pan. When the chocolate shells are set, they will be easier to remove from the pan.
  • Don’t overfill the cavity. The madeleines will rise. Leave 3-5 mm from the top (1/8 to 1/4 inch).
  • Use a piping bag to fill the madeleine pan.
  • In your oven, place the madeleine pan on a grill pan grid. Avoid a plain baking tray.
  • Start to bake the chocolate madeleines for 6 minutes at 220C (430F), then reduce the temperature to 180C (350F) and bake for another 6 minutes. It also helps to rise the hump.
chocolate madeleines on baking paper

FAQs 

How to store the chocolate madeleines?

The madeleines are best the day they are made.

Store in an airtight container for 2 to 3 days at room temperature or in the fridge to keep the chocolate shell crispy.

Can we freeze the madeleines?

Yes, but they tend to lose a bit of their light texture.

Allow them to cool fully. Then, wrap the madeleines in cling paper and place them in an airtight container for 1 month.

Prepare the chocolate shell when they thawed.

Can I use an aluminum pan?

I tried, and yes, it works with an aluminum pan. But removing the madeleine with the chocolate shells is a bit tricky. So, when the chocolate shells are set, place the pan in the freezer for 10 minutes. Then, tap the madeleine pan a couple of times on the kitchen counter to remove the madeleines from the pan. But don’t tap too hard, as the chocolate shells may break.

So, for this recipe, I recommend a silicone pan. It’s so much easier to remove the chocolate shell when it’s set.

chocolate madeleines with chocolate shell

Try these recipes, next:

If you tried this Chocolate Madeleines or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Chocolate Madeleines

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Total time: 6 hours
  • Serves: 12

Chocolate madeleines rich in chocolate flavor.

Ingredients

Chocolate Madeleines

  • 115 g (1 stick or 1/2 cup) butter, unsalted
  • 2 large eggs
  • 65 g (1/3 cup) caster sugar
  • 15 g (1 tablespoon) runny honey
  • 30 ml (2 tablespoons) milk
  • 1 teaspoon vanilla extract
  • 95 g (3/4 cup) all-purpose flour
  • 25 g (1/4 cup) cocoa powder, Dutch Process,
  • 1 teaspoon baking powder
  • 1 pinch salt

Chocolate Shells

  • 120 g (4.23 oz) semi-sweet chocolate, 50-60% cocoa content
  • 1 teaspoon vegetable oil, optional

Method

Chocolate Madeleines

  • 1)

    Start to melt the butter and set aside.

  • 2)

    In a large bowl, place eggs and sugar. With an electric mixer fitted with a whisk attachment, beat on medium speed until pale, about 5 to 7 minutes

  • 3)

    Add the milk, honey, and vanilla and beat on low speed until fully incorporated.

  • 4)

    Sift the flour, cocoa powder, baking powder and salt into the bowl. Beat on low speed until fully incorporated but do not overmix. The batter should be thick.

  • 5)

    Add the melted butter. With a rubber spatula, fold the batter until the butter is fully incorporated.

  • 6)

    Cover the batter with a cling film and place it in the fridge for 6 hours or overnight.

  • 7)

    With a rubber spatula, soften the batter. Pour the batter into a piping bag; it’s easier to fill the madeleine pan. Fill each cavity almost to the edge, leaving 3-5 mm from the top (1/8 inch to 1/4 inch). There’s no need to level the batter.

  • 8)

    Preheat the oven to 220C (430F), fan off, and while the oven is preheating, replace the madeleine pan in the fridge.

  • 9)

    When the oven is ready, bake the madeleine for 6 minutes, then reduce the temperature to 180C (350F), and bake for 6 minutes or until a toothpick inserted into the center comes out clean. You do need to wait for the temperature to reach 180C (350F) to continue baking.

    Note: Place the madeleine pan on a grill pan grid in your oven. Avoid a plain baking tray.

  • 10)

    Remove from the oven and let in the pan for 5 to 10 minutes before removing and allowing them to cool completely.

Chocolate Shells

  • 1)

    Clean and dry the madeleine pan. Proceed when the madeleines are fully cooled.

  • 2)

    Melt the chocolate. Optional: add 1 teaspoon of vegetable oil. It makes the chocolate shine.

    Using a pastry brush, place melted chocolate in each cavity, ensuring the shell is completely covered.

  • 3)

    Push each madeleine gently into each cavity, slightly back and forward, to ensure the chocolate creates a shell.

  • 4)

    Place the pan in the fridge for 1 hour or 20 minutes in the freezer until the chocolate is set. Then, remove the madeleines from the pan.

Notes

– US/UK baking spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– I use a silicone madeleine pan. each cavity is 30ml (2 tablespoons). The yield may varie, depending on your madeleine pan. Adjust the oven time if your madeleine pan is smaller or bigger.

– Any leftovers: Store in an airtight container for 2 to 3 days at room temperature or in the fridge to keep the chocolate shell crispy.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

9 Comments

  • Gloria

    September 12, 2022 at 9:29 am

    Madeleines always look so fancy. The perfect treat for tea time. Love chocolate for a nice change.

  • Kathryn

    September 13, 2022 at 7:47 am

    Thanks for the super easy and delicious madeleine recipe. I’ve always wanted to bake these from scratch and I was able to thanks to your easy recipe. Can’t wait to make them again soon.

  • Tracy

    September 14, 2022 at 9:38 pm

    A new favorite!! These were so fun to make and my kids loved them and loved sharing them with their friends after school. Great instructions, thanks!

  • Bernice

    September 15, 2022 at 11:43 pm

    Absolutely stunning! You had me at chocolate. The shine on that tempered chocolate dip is fabulous and so decadent. I’ve never made madeleines but now I really want to find a pan and get to it.

  • Marie

    September 16, 2022 at 3:23 pm

    These madeleines look absolutely perfect. That chocolate shell is such as great idea! Gorgeous and absolutely delicious!

  • Ashley

    September 17, 2022 at 10:18 pm

    I’ve never had a madeleine before (so sad!), but these look divine! And your pictures are absolutely gorgeous!

  • Amy Casey

    September 18, 2022 at 5:47 pm

    I have only made plain madeleines so these double chocolate ones were such a treat. The silicone pans made it so easy to unmold the cookies too.

  • Ksenia

    September 18, 2022 at 7:28 pm

    I loved the idea of the chocolate shells! These madeleines felt even more luxurious than the usual

  • Jenny

    September 19, 2022 at 3:47 am

    Your madeleines are gorgeous! They are my favorite cookies; thanks so much for posting your recipe! I will try it.

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