It's feeling a little spoooky at my house! Chocolate is, of course, appropriate at all times of year. As Halloween is coming up, I wanted to make something DEEP, DARK chocolate. I think these Dark Chocolate Madeleines fit the bill nicely!
These Dark Chocolate Madeleines are tender little cakes, and are super chocolatey thanks to bittersweet chocolate and black cocoa powder! Because there's no such thing as too much chocolate, I then went ahead and dipped them in MORE bittersweet chocolate!
Using black cocoa powder gives you that deep, dark chocolate color and flavor. It's not an ingredient that's easy to find, but you can find it [here]. You could also buy dutch-process cocoa to substitute.
I highly recommend using the chocolate extract! It lends amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some [here]. Even better, make yourself some [Homemade Chocolate Extract] for next time!
If you're in the market for a madeleine pan, this is the one that I use [here]. It's a standard size madeleine pan. If you choose to make mini madeleines you'll need to reduce the baking time.
I use my medium cookie scoop (like this one [here]) to portion out the batter. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want 1.5-2 tablespoons of batter for each madeleine.
Chilling the batter before use helps the madeleines hold their beautiful shell-like shape! I feel like this is especially important with a madeleine that's dark in color like these, because the details are harder to see!
I did also manage to get these cuties all dolled up for Christmas and Valentine's Day, too:
See? Chocolate is universal and knows no season. I can't wait to dress up these little gems for New Year's. St. Patrick's Day. Thursday. 😀
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Recipe adapted from Family Style Food (link here).
Dark Chocolate Madeleines
Dark Chocolate Madeleines:
- 2 oz bittersweet chocolate, finely chopped (I used 60% cacao)
- Grease a standard madeleine pan (see note). Set aside.
- Combine butter and chocolate in a medium, heatproof bowl. Microwave on 30-second bursts, stirring after each burst, until smooth. Set aside to cool slightly.
- In a medium bowl, sift togther dry ingredients (powdered sugar, flour, black cocoa powder [see note], and salt). Set aside.
- In a large bowl, whisk egg whites and chocolate extract (see note) until frothy (you can use a mixer if you like, but it's really not necessary). Add dry ingredients and stir until just combined. Add the chocolate mixture and stir with a spatula until combined.
- Portion batter into pan. I used my medium cookie scoop (see note) for each madeleine. Once portioned, place the pan and the bowl with the remaining batter in the refrigerator. Chill for one hour (see note).
- After chilling, preheat oven to 375° F. Bake madeleines for about 12 minutes. A toothpick inserted into the center should come out clean. Cool in the pan for 1-2 minutes, then turn the madeleines out onto a wire rack to col completely.
- Since the remaining batter was already refrigerated, there is no need to chill the batter in the pan after portioning the next batch. Just be sure to keep any unused batter in the refrigerator so you don't have to wait another hour. 🙂
For Garnish (optional):
- If desired, melt another 2 oz. of chocolate in the microwave in 30-second bursts, stirring after each burst, until smooth. Dip each madeleine in the chocolate or drizzle the chocolate over the top. I chose to add some spooky sprinkles to mine, too. 🙂Enjoy!