Irresistible heart Chocolate Madeleines with a chocolate shell, a sweet treat that's sure to please any chocolate lover! These cute little French cakes, feature a light and tender crumb, buttery crispy edges and a signature hump!
A cross between a cake, a cookie and a cakey brownie, these delicate treats are lovely to pair with a cup of tea or coffee and is also the perfect end to any meal!
Jump to:
Why You'll Love These Chocolate Madeleines
- So chocolatey. If you are a chocoholic like I am, you will love these Double Chocolate Madeleines! Rich and buttery chocolate madeleine cakes dipped in a dark chocolate shell! What is there not to like?! Here are more chocolate recipes to check out!
- You only need 9 simple ingredients. I'm willing to bet that you probably already have most, if not all of these ingredients in your pantry.
- Easy to make. The batter comes together in about 15 minutes and takes a few simple steps. The hardest part, however, is waiting a few hours for the batter to chill.
- Perfect for any occasion. While these heart madeleines are festive for Valentine's Day, they are also a wonderful treat for birthdays, Mother's Day, baby showers or any special occasion!
Ingredient Notes
- White Sugar - We are just sticking with white sugar.
- Eggs - Helps with rising and adds richness.
- Vanilla - You can use vanilla paste or vanilla extract.
- All-Purpose Flour (plain flour)
- Unsweetened Cocoa Powder - Use Dutch-process for rich dark chocolate flavor.
- Baking Powder - Will help the madeleines puff up.
- Salt - Rounds out the sweetness.
- Unsalted Butter - Adds flavor and richness.
- Chocolate - Stick with bittersweet or dark chocolate.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these incredible Heart Chocolate Madeleines! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. With an electric mixer, whisk sugar, eggs and vanilla on high speed for 6 to 8 minutes. The mixture will be thick, pale in color, and form ribbons when you lift the beater(s).
Step 2. Sift dry ingredients (flour, cocoa powder, baking powder and salt) into the sugar/egg mixture and with a rubber spatula, gently fold until combined.
Step 3. Pour cooled melted butter into the batter and gently mix until fully incorporated. It may seem as though the butter isn't combining, but just keep going and it will!
Step 4. Place a piece of plastic wrap directly onto on the batter to prevent a skin from forming. Chill for at least 2 hour!
Tip: For that iconic hump, you'll want to chill the batter for at least 2 hours. Freezing the pan and baking at a high initial temperature also ensures that the madeleines will bake with that tall hump.
Step 5. Scoop a heaping tablespoon of batter and place into the middle of each cavity of your greased madeleine pan. Don't overfill them!
Step 6. Bake at 425ºF (218ºC) for 3 minutes and then reduce to 350ºF (176ºC) for an additional 6 to 8 minutes. Remove from pan and allow to cool on a wire rack.
Step 7. When madeleines are cooled, make the chocolate shell! Melt finely chopped chocolate in the microwave or double boiler.
Step 8. Pour melted chocolate into the center of each cavity. Gently press the scalloped side of each madeleine into the chocolate. Freeze for about 30 minutes or until the chocolate is solid.
Step 9. Release madeleines from the pan and bring back to room temperature before enjoying!
Substitutions & Variations
Unsweetened Cocoa Powder - You can use natural or Dutch-process cocoa powder. Keep in mind that Dutch cocoa powder will yield richer chocolate flavor.
Butter - You can use unsalted or salted butter. Just omit the ¼ teaspoon salt if you are using salted butter.
Chocolate - Use good quality chocolate bars or chocolate chips for the chocolate shell. You can use milk chocolate or dark chocolate. Alternatively, you can just partially dip the tops of your madeleines instead of doing a shell.
Special Equipment
Madeleine Pan - I got my heart madeleine pan from Sur la Table, but you can use any shape pan.
Electric Mixer - Since we need to whip the eggs and sugar for at least 6 minutes, having an electric mixer is helpful.
Storage
Madeleines are best consumed right away or within the first day you bake them. However, you can store in an airtight container for up to 2 days.
Expert Tips
Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake.
Measure your flour correctly. If you are not using a kitchen scale, fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients. This is key to creating a smooth batter. You can quickly bring your eggs to temperature by submerging them in hot tap water for 15 minutes.
Beat the eggs and sugar for a long time. You want to beat the eggs and sugar for 6 to 8 minutes (don't forget to set a timer) to ensure that you've whipped enough air into the mixture. The consistency should be thick and the color should be a pale off-white.
Don't overmix the batter - You'll want to be gentle when folding in the dry ingredients and melted butter. Madeleines get most of its lift from the tiny air bubbles beaten into the egg/sugar mixture. Over mixing can deflate those air bubbles.
Chill the batter. Letting the batter chill in the fridge before scooping and baking, allows the butter to firm up and trap all those air bubbles you created in the batter. The batter should become very spongy and airy after chilling.
FAQ
In short, they are little French butter cakes. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. The texture is light and soft and slightly crisp on the edges. Madeleines are typically served plain or with a dusting of powdered sugar, however modern ones can be glazed or dipped in a chocolate shell.
Chilling the batter helps the ingredients hydrate and the butter firm up, yielding tender madeleines with large humps.
I came across this great article on King Authur's website regarding, madeleine pan alternatives. I have not tested with other pans, so I'm unable to make any suggestions. Please let me know if you do!
More Chocolate Recipes
Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Chocolate Madeleines
INGREDIENTS
Chocolate Madeleines
- 7 Tablespoons (97g) Unsalted Butter melted
- ½ Cup + 1 Tablespoon (62g) All-Purpose Flour
- ¼ Cup (28g) Unsweetened Cocoa Powder
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Fine Salt
- 2 Whole Large Eggs room temp
- ½ Cup + 1 Tablespoon (112g) Granulated White Sugar
- 1 Teaspoon Vanilla Paste or Extract
- 2 Tablespoons Neutral Oil (like vegetable, canola or avocado)
Chocolate Shell
- 8 Ounces (227g) Bittersweet or Dark Chocolate melted
Instructions
- Make Chocolate Madeleine Batter - Melt butter in the microwave or small saucepan and set aside to cool.7 Tablespoons (97g) Unsalted Butter
- In a medium sized bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder and salt; set aside.½ Cup + 1 Tablespoon (62g) All-Purpose Flour¼ Cup (28g) Unsweetened Cocoa Powder¾ Teaspoon Baking Powder¼ Teaspoon Fine Salt
- With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs, sugar and vanilla on high speed for 6 to 8 minutes (set a timer!). The mixture will be thick, pale in color, and form ribbons when you lift the beater(s).2 Whole Large Eggs½ Cup + 1 Tablespoon (112g) Granulated White Sugar1 Teaspoon Vanilla Paste or Extract
- Sift the dry ingredients into the egg/sugar mixture and with a rubber spatula, gently fold just until the ingredients are combined. Do not overmix.
- Finally, add your oil and cooled melted butter (should still be in liquid form) into the batter and incorporate just until combined. Remember not to overmix it as you do not want to deflate all the air bubbles. Place a piece of plastic wrap directly onto on the batter to prevent a skin from forming. Chill for at least 2 hour.7 Tablespoons (97g) Unsalted Butter2 Tablespoons Neutral Oil (like vegetable, canola or avocado)
- When you are ready to bake, melt 1 to 2 tablespoons of butter and generously grease your madeleine pan and then place in the freezer for 10 minutes.
- Preheat the oven to 425ºF (218ºC).
- Remove pan from the freezer. Scoop a heaping tablespoon of batter and place into the middle of each cavity. Don't worry about spreading it to the corners. The batter will spread and fill out as it bakes in the oven. If you only have leftover batter, place it back into the fridge.
- Bake at 425ºF (218ºC) for 3 minutes and then lower the temperature (without opening the oven door) down to 350ºF (176ºF) and bake for an additional 6 to 8 minutes. It's ready when the center of the hump springs back when gently pressed. Keep in the pan for several minutes, then transfer to a cooling rack to cool.
- Clean, grease and freeze your pan again. Turn the heat back up to 425ºF and bake off the rest of the batter.
- Make your Chocolate Shell - Chop the chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Once your chocolate is completely melted, carefully transfer the bowl onto the counter.8 Ounces (227g) Bittersweet or Dark Chocolate
- Make sure your Madeleine pan is clean for this next step. Add about 1 ½ to 2 teaspoons of melted chocolate into the center of each cavity. Gently press the scalloped side of each madeleine into the chocolate. Freeze for about 30 minutes or until the chocolate is solid.
- Release madeleines from the pan. They should release pretty easily once they are fully set. If they do not come out easily, freeze for another 5 minutes and try again. Let the madeleines come back to room temperature before enjoying!
Lindsay says
These chocolate madeleines are exquisite!
Lisa says
Thank you so much! It's an absolute treat!