![Double Dark Chocolate Dipped Madeleine's Recipe](https://lilyobriens.com/media/magefan_blog/Double_Dark_Chocolate_Madeleine_s_Recipe.jpg)
Looking for that delectable desserts to treat yourself with after a long hard day at work? Our Double Dark Chocolate Dipped Madeleines are the perfect bite sized treat to indulge on with a cuppa. Dipped in our melted delicious Dark Chocolate Drops, these madeleines are a taste sensation.
Ingredients:
- 100g unsalted butter (plus extra for greasing)
- 2 large free range eggs
- 100g caster sugar
- 65g plain flour (plus extra for dusting)
- 35g cocoa powder
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 100g Lily O’Brien’s Dark Chocolate Drops (finely chopped)
- 2 tbsp. of chopped nuts
BAKING TIP: If you fancy like added a citrus rush to your madeleines why not make yourself some orange essence to the mix instead of vanilla.
Method:
- To start, put the unsalted butter in a saucepan over a medium heat until it foams and turns a nutty brown colour.
BAKING TIP: Make sure to watch the pan carefully, as butter can burn quickly.
- Pour into a bowl and set aside to cool.
- Beat the eggs, sugar and vanilla extract in a large bowl with an electric hand whisk for 5 minutes until thick and pale.
- Fold in the flour, baking powder and cocoa powder together.
- Then gradually sift the flour and cocoa into the sugar and eggs mixture and fold in gently.
- Then add a spoonful of the mixture in at a time, folding at as you go to the melted butter.
- Mix together until smooth and combined.
- Cover with cling film and chill overnight.
- The next day, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour.
- Put the tin in the freezer to chill for 30 minutes.
- Heat oven to 200C/180C fan/gas mark 6.
- Remove the chilled tin from the freezer and the mix from the fridge.
- Add about 1 heaped tbsp. to each madeleine hole.
BAKING TIP: Be careful not to overfill as they will rise over the edge and won’t form the characteristic hump.
- Bake in the oven for 8-10 minutes or until golden brown around the edges.
- Immediately turn out the madeleines onto a wire rack and leave to cool fully.
- Melt the chocolate drops in a microwaveable bowl in the microwave until half melted, carefully not to let the chocolate burn.
- Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment.
- As the chocolate starts to set, but while still a little tacky, sprinkle with some of your favourite nuts or toppings.