French Baking | Chocolate Madeleines

ROSE & IVY Journal Chocolate Madelines

When it comes to favorite foods, I love Italy for its main dishes and France for its desserts, hence the reason of this new series dedicated to French baking.  For those that might not know, Julia Child is one of my heroes and I like to think that I am living through her when I swirl together butter and sugar.  For another recipe in this French Baking series click here

Madeleine's are one of those classic French treats that are delicious when served with tea or coffee.  While traditional versions have hints of lemon, I was craving chocolate so I decided to infuse them with cocoa and rich melted chocolate.  While this dessert might look intimidating, I won't lie a few times I had made this treat before I couldn't remove them in one piece from the mold.  The trick? Generously butter the molds each and every time to guarantee that they come out easily.  This recipe is great for a crowd since it makes about 27.  Enjoy!


ROSE & IVY Journal Chocolate Madelines

Chocolate Madeleine

1 stick unsalted butter, softened, plus extra for buttering mold

2/3 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3 eggs

3 tablespoons unsweetened cocoa powder, plus more for dusting

1/3 cup dark chocolate chips

1 tablespoon water

1 cup flour

Directions: Preheat oven to 400 degrees.  Generously butter molds and set on a baking sheet, set aside. Sift flour and cocoa powder in a small bowl, set aside.  Using a mixer, beat butter until whipped.  Add sugar, salt, vanilla extract and eggs and beat until combined.   Place chocolate chips and water in microwave safe bowl for 30 seconds, or just until melted.  Add to mixture.  Slowly incorporate flour mixture into egg mixture, beat until combined.  Using a small ice cream scoop, place a dollop of batter into mold. No need to spread, it will do this in the oven. Bake for 10 to 12 minutes or until set.  Once slightly cooled, pop out of mold and let cool on a rack.  Repeat until finished, making sure to thoroughly butter the pan each time.  When cooled, dust with cocoa powder before serving.  

*Makes about 27

**Special equipment needed, madeline molds - I recommend silicone for easy removal

ROSE & IVY Journal Chocolate Madelines

Styling & Photography by Alison