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 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.
- 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
- Semi-sweet or Dark Chocolate for the shell: I use a chocolate bar with 52% cocoa content
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.
- 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.
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.
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If you tried this Chocolate Madeleines or any recipe on the blog, let me know how you liked it by leaving a comment below.