Double-Chocolate Madeleines
Serves: 38
 
Ingredients
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ⅓ cup Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled
  • 1 (10-ounce) package white chocolate–flavored melting wafers
  • 1 (10-ounce) package dark chocolate-flavored melting wafers
Instructions
  1. Preheat oven to 350°. Spray 4 (12-well) silicone madeleine pans with baking spray with flour. Line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat together eggs, sugar, and vanilla extract with a mixer at high speed until pale and fluffy, approximately 5 minutes.
  4. Gradually beat in half of flour mixture to egg mixture at medium speed until incorporated. Slowly beat in melted butter. Beat in remaining flour mixture until combined. Let batter stand until thickened, approximately 5 minutes.
  5. Spoon approximately 1 tablespoon batter into each prepared well, smoothing with a fingertip to create a level surface.
  6. Bake until humps on madeleines spring back when touched, 5 to 7 minutes. Remove madeleines from pans, place on prepared baking sheets, and let cool completely. • Set aside half of madeleines to coat in melted white chocolate and half to coat in dark chocolate.
  7. Melt white chocolate according to package directions. Place approximately 2 teaspoons melted white chocolate each into as many wells as needed for half of madeleines. Place madeleines, shell sides down, into each well. Freeze until chocolate is firm, approximately 5 minutes. Remove pans from freezer, remove madeleines from pans, and return madeleines to a prepared baking sheet. Repeat process with dark chocolate and remaining madeleines. Serve immediately, or store in a covered container at room temperature and serve within 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/double-chocolate-madeleines/