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Dark chocolate dipped madeleine recipe

Dark chocolate dipped madeleine recipe

A French girl cuisine
Prep Time 30 mins
Cook Time 8 mins
Resting time 3 hrs
Total Time 38 mins
Servings 18 madeleines


  • 3 eggs
  • 150 gr sugar
  • 125 gr softened butter and a little more to butter the pans
  • 150 gr flour and a little more to flour the pans
  • 1 tsp baking powder
  • 100 gr dark chocolate


  • 1 kitchen brush
  • 1 silicone madeleine mold


  • Mix the eggs with the sugar until the mixture turns pale yellow.
  • Add the flour, melted butter and baking powder.
  • Mix and let stand for 2 hours in the refrigerator.
  • Preheat the oven to 220 ° C.
  • Butter the madeleine pans generously. Sprinkle a little flour on the mussels and turn them over to remove the excess flour.
  • Fill the molds and bake for 8 minutes.
  • Take out the madeleines, let them cool.
  • Unmold the madeleines.
  • Clean the silicone molds well and set aside.
  • Melt the chocolate in a bain-marie and apply it using a brush in an imprint of the mold then on the back of a cooled madeleine and place it in the mold.
  • Repeat the operation until there are no more madeleines. Then place in the refrigerator until the chocolate solidifies, about an hour.
  • Exit wait a little bit and unmold carefully.
  • Store in an iron box.