Chocolate Dipped Madeleines Recipe

Chocolate dipped madeleines are delicate, dainty, and delicious. The madeleine batter takes less than 10 minutes to make, and the cookies bake in under 15 minutes. For a cookie that looks so beautiful, it’s much less fussy to make them than you would expect. Get all the details below.

close up of chocolate dipped madeleines on a speckled platter

What Ingredients are in Chocolate-Covered Madeleines?

This Madeleine recipe includes eggs, sugar, vanilla bean paste, milk, butter, kosher salt, and chocolate.

One of the keys to making great madeleines is using room-temperature ingredients when mixing the batter. Room-temperature eggs whip up much easier than cold eggs, so set your eggs out at least 45 minutes before making the madeleine cookie batter.

How to Make Chocolate Dipped Madeleines

  1. Melt the butter and cool. Set aside.
  2. Whip the eggs and sugar with a hand mixer and whisk attachment for 5 minutes.
  3. Add the melted butter and stir.
  4. Pour the room-temperature milk and vanilla bean paste into the batter and stir.
  5. Add the flour and gently stir. Refrigerate the batter for at least 1 hour.
  6. Preheat oven to 400 F. Butter a silicone Madeleine mold, and fill each mold with 2 tablespoons of batter.
  7. Bake for 12-15 minutes. Cool madeleines, and clean the silicone mold.
  8. Melt dark chocolate and stir.
  9. Pour a half tablespoon of chocolate into each clean silicone madeleine mold and spread in each shell.
  10. Press a cooled cookie into each mold so the chocolate coats the back of the cookie.
  11. Place in the freezer for 5-10 minutes to set the chocolate, then remove from the molds and enjoy.
chocolate dipped madeleines on an oval platter

Best Kind of Chocolate to Use for Dipping Madeleines

While you could potentially use any kind of chocolate for dipping, some varieties work better than others. I recommend using high-quality chocolate with a cocoa content of at least 56-60%. This will give you a richer and better flavor than if you use something like milk chocolate.

While milk chocolate works well for some desserts, there’s more sugar than chocolate in it. Desserts with milk chocolate often feel too sweet and not chocolaty enough.

I also recommend using compound chocolate. This type of chocolate has a nice consistency. It’s easy to work with, and when the chocolate dries, it’s beautiful and shiny.

You can use melted chocolate chips, but do so with the understanding that the chocolate is thicker and not as shiny when dry. If your chocolate is thick, add 1-2 teaspoons of neutral oil(canola, vegetable) to thin it out.

madeleine cut in half to show the interior

2 Ways to Melt the Dipping Chocolate

1. Microwave the Chocolate

Microwaving the chocolate is a quick and easy method. The downside to microwaving is that it’s more likely to burn the chocolate, and the bowl that the chocolate is in can get quite hot.

To avoid burning the chocolate, microwave it in 20-second increments. Stir after every 20 seconds, and this will help you to avoid burnt chocolate.

When there are just a few bits of chocolate unmelted, stir to melt the remainder so it doesn’t burn.

2. Use a Double Boiler

A double boiler is the safest way to melt chocolate without burning the chocolate. The downside is that melting chocolate in a double boiler takes longer than the microwave method. This is because you have to bring the water to a simmer in a pot, and then place a bowl of chocolate over the hot water so it can melt.

Here’s my overall advice. Use a double boiler for large quantities of chocolate that are more likely to burn in the microwave. For small amounts, the microwave is quick and easy.

an oval platter with chocolate covered madeleines against a pink backdrop

Best Ways to Dip Madeleines in Chocolate

There are 2 easy ways to make chocolate-dipped madeleines.

Option 1: To achieve a fancy half-robed effect, hold a madeleine by the bottom edge and dip it halfway into the melted chocolate. Gently lift the madeleine out of the chocolate and let any excess drip off into the bowl of chocolate.

Place the madeleine on a small baking sheet lined with parchment paper. Repeat with 5 or 6 madeleines, and then place the tray in the freezer for 5 minutes to harden the chocolate.

Option 2: Place chocolate in the silicone molds, and then add the cookies to coat. If you are using a traditional madeleine pan, you can coat the madeleines in this pan as well.

This option is very impressive because of the details it creates with the shell design, although you can’t go wrong with either dipping method. This is my preferred method because you can see the pretty shell shape details.

For this method, start with a clean silicone madeleine mold. Pour 1 to 1 1/2 teaspoons of melted chocolate into each mold and spread around the shell with the back of a spoon. Then, place a madeleine in each mold (shell side down) and gently press. Place the mold in the freezer for 5 minutes before removing chocolate-covered madeleines from the mold.

Decorating Options For Madeleines

Chocolate dipped madeleines are beautiful just as they are. If you use a silicone mold to coat the madeleines in chocolate, you won’t be able to add much in the way of garnishes because the chocolate hardens in the mold.

However, if you dip the madeleines in chocolate by hand, you can add finely chopped nuts, dried fruit, or edible flowers.

After you dip the madeleines, you can also drizzle them with white chocolate or a contrasting colored chocolate for more visual effect and flavor.

chocolate dipped madeleines on a speckled oval platter

Best Madeleine Pan to Make Dipped Madeleines

During the recipe development process, I tested my standard madeleine pan and the silicone pan. While the madeleines baked well in both, I liked the silicone mold best for coating the madeleines in chocolate.

But there’s no reason why you can’t use a regular metal pan like the one I use for these vanilla bean madeleines.

chocolate covered madeleines recipe

How Long Do Madeleines Stay Fresh?

Madeleines have a very short shelf life. They are good for a full day, but they are best eaten within 1-2 hours after baking. They are still fine on day two, but not as fresh. Since the life span of these French cookies is short, wait to bake them until the day you want to eat them for the best results.

How to Store Chocolate Covered Madeleines

Once dipped and dried, store the madeleines between layers of parchment paper in an airtight container. While they technically are still good for up to a week, the quality of the madeleines diminishes significantly after a day, so you’ll want to eat them within a couple of days.

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Chocolate Dipped Madeleines Recipe

close up of chocolate dipped madeleines on an oval speckled platter

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These chocolate dipped madeleines are delicate, dainty, and delicious. The madeleine batter takes less than 10 minutes to make, and the cookies bake in under 15 minutes. Coat them in chocolate, and you’ve got one impressive French cookie.

  • Author: Camille
  • Prep Time: 20 minutes
  • Chill Time: 60 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 23 cookies 1x
  • Category: Cookies
  • Cuisine: French

Ingredients

Units Scale

For the Madeleine Cookies

  • 113 g unsalted butter, melted and cooled (1/2 c)
  • 2 large eggs, room temperature
  • 110 g granulated sugar
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean (alt. 1 Tbs vanilla extract)
  • 35 g milk
  • 1/4 tsp salt
  • 100 g all-purpose flour
  • 1 Tbs softened butter(to coat madeleine pan)
  • 200 g dark chocolate (compound or melting discs)

Instructions

To Make Madeleine Cookies

  1. Melt the butter and set aside to cool to room temperature.
  2. Meanwhile, add the eggs to a mixing bowl and begin mixing on medium speed with a hand mixer with a whisk attachment.
  3. After mixing for one minute, add the sugar to the eggs and continue to mix on medium-high for 5 minutes. The eggs will be light yellow and thick.
  4. Next, gently whisk in the butter by hand. Then add the vanilla and milk and gently whisk by hand to combine.
  5. Add the dry ingredients, and gently whisk by hand until no flour remains. Cover bowl and refrigerate for at least 1 hour.
  6. Preheat oven to 400 degrees. Remove the madeleine batter from the fridge once the oven is heated.
  7. Soften 1 tablespoon of butter and use a pastry brush to coat each silicone madeleine shell with butter.  Portion 2 tablespoons batter into each sea shell mold, but don’t worry about smoothing out the batter. The batter will spread as it bakes.
  8. Bake madeleines for 12-15 minutes. You know they are done when they are golden brown on the edges, and they spring back when you touch them lightly.** 
  9. Instead of cooling on a wire rack, use a fork or your fingers to gently lift the madeleines out of the shells and prop them vertically in the shell molds so they can cool. A cooling rack is not ideal choice because for cooling the madeleines because it will leave wire indentations on the cookies.
  10. After the madeleines are mostly cool (about 10 minutes), transfer them to parchment paper and repeat the same process with the remaining batter.

To Make Chocolate Dipped Madeleines

  1. Clean and dry the silicone madeleine mold before using it for the chocolate.
  2. Melt 200 grams of chocolate in a heat-safe bowl in the microwave. Warm the chocolate 20 seconds at a time and stir between each 20 seconds. Once melted, pour 1 1/2 teaspoons of chocolate into each clean cookie mold, gently spread around the shell with the back of a spoon, and then press a madeleine in the mold. Repeat until the madeleine pan is full. Once full, transfer to the freezer for 5-10 minutes to set the chocolate. Gently pull the silicone mold away from each cookie and take them out one by one. Enjoy right away.
  3. Madeleines have a short shelf life, so they are best eaten within 1-2 days. Store in an airtight container between layers of parchment.

Notes

**These madeleines don’t form a big point or peak as they do when baked in a metal pan, so they will be more round on the surface, not peaked.

This is a Baker Street Society recipe

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