Go Back
+ servings
Print

Chocolate Madeleines

Course Dessert
Cuisine European
Keyword chcolate dipped french madeleines, chocolate madeleines, french madeleines, madeleines
Prep Time 15 minutes
Cook Time 15 minutes
Servings 25 Madelines
Author Recipe by Rose Levy Beranbaum

Ingredients

  • 1/4 Cup + 2 tsp Unsaweetedned cocoa powder (21 g / 0.7 oz)
  • 1/3 Cup Full fat sour cream (81 g / 3 oz)
  • 1 Large Egg, room temperature
  • 3/4 tsp Pure Vanilla Extract
  • 3/4 Cup Cake flour (80 g / 3 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 3/8 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/4 tsp Salt
  • 7 TBS Unsalted butter, soften and cut into small pieces (100 g / 3.5 oz)

For chcolate dip

  • 1 Cup Semi-sweet or dark chocolate choped. (170 g / 6 oz)
  • 1 TBS Vegetable shortening

Instructions

  1. Preheat oven to 350 F. Grease the molds with butter and sprinkle with flour. Set aside.

  2. In a medium bowl mix the sour ceram, cocoa powder, egg and vanilla until lighliy combined and still lumpy.

  3. In a bowl of a standing mixer, fitted with paddle attachment mix on low the flour, sugar, baking powder, baking soda, and salt for 30 seconds

  4. Add the butter and half the cooca and mix on low until all of the ingridients are moistened. Incread speed to medium and beat for additional 90 seconds. Scrap the sides and bottom of the bowl.

  5. Add the remining of the cocoa in two addtions. Each time starting with low speed then incresing to medium and beating for about 30 seconds.

  6. Using a pastry bag pipe the batter into the mold half way full.

  7. Baker for 14-16 minutes, until a tooth pick comes out clean from the center of the madeleines.

  8. Remove from oven and allow to cool before removing from pans.

  9. Melt the choclate and vegetable shortening in the microwave in 20 seconds increments.

  10. Dip the cooled Madeleines in the melted choclate.