Chocolate Dipped Madeleines Recipe

Overhead of chocolate-dipped and ruby-coated madeleines arranged on crinkled parchment, showing the scalloped shells.

These elegant French sponge cakes are buttery, tender, and finished with a stunning chocolate shell. The dual coating of bittersweet and ruby chocolate creates a beautiful contrast. They're perfect for special occasions or a simple afternoon treat.

Prep Time25

Cook Time12

Chill Time15

Total Time52

Servings: servings

Calories: 138kcal

Author: Sandra

Ingredients

For the Madeleines

½ cup unsalted butter melted, plus 1 tablespoon extra for greasing
1 ¼ cups granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine sea salt

For the Chocolate Coating

4 ounces bittersweet chocolate finely chopped
4 ounces ruby chocolate callets recommended: Callebaut

Instructions

Melt the butter, then set it aside to cool slightly (Note 1).
In the bowl of a stand mixer fitted with a whisk attachment, beat the sugar and eggs on medium-high speed for 4–5 minutes, until the mixture is very pale yellow and thick. Add vanilla and mix briefly to combine.
Sift the flour, baking powder, and salt over the egg mixture. Using a rubber spatula, gently fold until almost combined (Note 2).
Pour in the melted, cooled butter. Fold gently until you have a smooth, uniform batter. Avoid overmixing (Note 3).
Transfer the batter to a piping bag, secure the end, and refrigerate for at least 1 hour (or overnight for best results).
When ready to bake, preheat the oven to 350°F (177°C). Lightly brush the wells of your madeleine pan with melted butter (Note 4).
Snip off the end of the piping bag and pipe about 1½ tablespoons of batter into the center of each well. Do not spread—it will naturally fill the mold as it bakes. Bake for 12 minutes or until lightly golden and springy to the touch.
Let the madeleines cool in the pan for a few minutes before turning them out onto a wire rack to cool completely (Note 5).
Wash and dry the pan completely. In separate microwave-safe bowls, melt the bittersweet and ruby chocolate in 20–30 second intervals, stirring each time, until smooth (Note 6).
Add a heaped teaspoon of melted chocolate into each well, spreading it evenly. Gently press a cooled madeleine on top of the chocolate.
Freeze the pan for 15 minutes to set the chocolate. Once firm, peel the madeleines from the pan. Repeat with remaining chocolate and cookies if using one pan.
Serve immediately or store as directed below.

Notes

Cooling the butter prevents the warm liquid from deflating the airy egg mixture.
Folding gently helps preserve the batter’s volume for light, fluffy madeleines.
Overmixing can lead to dense cakes. Stop folding as soon as the streaks disappear.
A metal pan with chilled batter encourages the classic “hump” on top. Silicone pans work beautifully for molding the chocolate coating.
Do not leave madeleines in the pan too long. They can stick as they cool.
Ruby chocolate has a naturally fruity flavor, similar to raspberries, and its color comes from ruby cocoa beans. Handle gently to preserve its shine and hue.

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