📖 Easy Chocolate Covered Madeleines

madeleines half covered in chocolate on a white parchemin paper and chocolate chips around.

5 from 13 votes

📖 Easy Chocolate Covered Madeleines

Turn classic French madeleines into decadent chocolate covered treats by adding one simple step to your baking process! These chocolate covered madeleines are a beautiful and scrumptious addition to a dessert platter, high tea, or as an after-dinner sweet indulgence.

Prep Time20

Cook Time12

Total Time1 2

Course: Breakfast, Dessert, Snack

Cuisine: French

Servings: madeleines

Calories: 114kcal

Author: Mélanie

Equipment

Ingredients

4 eggs medium size
150 g sugar ¾ cup
1 teaspoon vanilla extract
150 g flour 1 cup
125 g butter, soften 1 stick
1 teaspoon baking powder
½ cup chocolate chips

Instructions

In a bowl, mix the eggs and sugar until foamy.
Sift the flour and baking powder and make sure there are no lumps.
Incorporate the butter. Mix well. Add the vanilla extract.
Allow the preparation to rest in the fridge for 30 min to an hour.
Preheat the oven at 420F (or 220C).
Put one tablespoon of the mixture in each madeleine mold and place in the oven at 420F (220C) for 6 minutes and drop the temperature to 350F (180C) and bake another 6 minutes.
Take out of the oven and allow to cool.
Melt the chocolate on the double boiler (also called bain-marie). Take 2 pots, one larger than the other, pour half a cup of water in the larger one. Place the smaller one in the larger one (in the water) and add the chocolate chips in the small pot. Turn on the heat and allow the chocolate to cool down.
Pour the melted chocolate into a bowl and dunk the madeleines and place them on a parchemin paper to allow the chocolate to set.

Notes

do not overlook the chilling steps and the temperature of the oven. The famous hump of the madeleines happens with the thermal shock.
store 24 to 48 hours in an air-tight container but it is recommended to enjoy fresh.
freeze plain and cover with chocolate once thawed out.

Nutrition