SHAMELESSLY RICH AND IRRESISTIBLY DECADENT, chocolate madeleines aren’t anything like the classic one Proust dunked in his linden tea. In my opinion, they’re even tastier! After all, doesn’t chocolate make everything better? From the Dark Chocolate Espresso Madeleines inspired by my award-winning cookies, to classic chocolate combos such as Stuffed Bittersweet Chocolate Mint Seashells and Chocolate-Dipped Peanut Butter Madeleines, the recipes in this chapter are sure to thrill the chocoholics in your life.
FROM THE MOMENT I BOUGHT MY FIRST MADELEINE PANS AND STARTED CREATING MY OWN RECIPES, I tried to pack as much chocolate into the batter as I could. This trait served me well when I entered the Ghirardelli Chocolate Company Great American Chocolate Cookie Contest at the San Francisco Fair in 1980 and won the top prize for my “San Francisco Fudge Foggies,” a mix between brownies, fudge, and dense chocolate cake. My recipe went on to win the Grand COCO Award for best overall recipe in Chocolatier magazine’s first Great Chocolate Challenge, and I’ve adapted it to create these dark chocolate espresso madeleines. I love serving them warm with a scoop of vanilla ice cream.
YIELD: 24 MADELEINES
1½ sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
1 cup semisweet or bittersweet chocolate chips (or 4 ounces chopped semisweet chocolate)
1 tbsp instant espresso powder dissolved in ⅓ cup warm water (or ⅓ cup strong black coffee, or 2 tablespoons instant coffee crystals dissolved in ⅓ cup warm water)
2 large eggs, room temperature
1 cup all-purpose flour
½ cup unsweetened cocoa powder, either Dutch-processed or natural
CHOCOLATE GLAZE
2 cups semisweet chocolate chips
1. Place a rack in the center of the oven and preheat oven to 325°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Place butter, sugar, chocolate, and espresso in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth. (Alternatively, you can combine these ingredients in the top of a double boiler over simmering water and stir with a whisk until smooth. Remove from heat.)
3. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Add the flour and cocoa, whisking thoroughly. The mixture should be very dark, thick, and shiny.
4. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
5. Bake for 10 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear, but be careful not to overbake.
6. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually. Let cool completely.
CHOCOLATE GLAZE
1. Place chocolate in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.
2. Place a piece of waxed paper on a cookie sheet or large wire rack. Hold each madeleine by its narrow end and dip one-third of it in the warm chocolate glaze. Lift the madeleine and scrape the flat side along the side of the bowl to remove excess. Place madeleines on the waxed paper and let glaze set, 30 to 60 minutes.
MINT AND CHOCOLATE COME TOGETHER PERFECTLY IN THIS RECIPE, which is my take on the peppermint brownies my mom used to make. I love to make these in a seashell pan.
YIELD: 46 SEASHELL-SHAPED COOKIES (OR 24 MADELEINES)
12 tbsp (1½ sticks) unsalted butter, plus 4 tbsp for pans (optional)
1 cup semisweet or dark chocolate chips
2 oz unsweetened chocolate, chopped
1 cup granulated sugar
2 large eggs, room temperature
1 cup all-purpose flour
½ cup unsweetened cocoa powder, either Dutch-processed or natural
½ cup semisweet chocolate chips
½ cup white chocolate chips
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two seashell pans or two 12-shell madeleine pans with baking spray, or brush with melted butter.
2. Place butter, chocolate chips, unsweetened chocolate, sugar, and ⅓ cup water in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1½ minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then whisk in peppermint extract and add eggs, one at a time, whisking well after each until completely blended. Add the flour and cocoa, whisking thoroughly.
4. Using a scoop or a teaspoon, fill shell molds with batter until almost full. Place 2 white and 2 semisweet chocolate chips onto each madeleine and press to bury the chips.
5. Bake for 10 to 12 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear, but be careful not to overbake.
6. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
MOLTEN CHOCOLATE CAKES WERE ALL THE RAGE IN THE 1980S THANKS TO CHEF JEAN-GEORGES VONGERICHTEN, who is thought to have created the decadent dessert. Some bakers use complicated methods to achieve the soufflé-like cake, but mimicking the silky interior in a madeleine is simple: before baking, place 6 or 7 chocolate chips into the batter in each mold. The chips fall into the middle and remain soft and perfectly gooey long after the madeleines cool.
YIELD: 24 MADELEINES
½ cup all-purpose flour
1½ cups confectioners’ sugar
10 tbsp (1¼ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
4 oz unsweetened chocolate, chopped
8 oz chopped semisweet chocolate or 2 cups semisweet chocolate chips
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp instant coffee crystals
MOLTEN FILLING
⅔ cup semisweet chocolate chips
1. Whisk flour and confectioners’ sugar together in a bowl.
2. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
3. Place butter and unsweetened and semisweet chocolate in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1½ minutes and then stir the mixture with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking after each addition until completely blended. Add vanilla and coffee crystals, whisking thoroughly. Add flour mixture and whisk until smooth.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Place 6 or 7 chocolate chips in the center of each madeleine and press batter to distribute it evenly and bury the chips.
6. Bake for 7 to 8 minutes, until the centers of the madeleines appear dark and shiny and the edges are firm and well baked.
7. Remove pans from the oven. For soft, gooey madeleines, immediately transfer them to a plate using an offset spatula. For firmer madeleines, let cool in the pan for 10 to 15 minutes before removing with offset spatula.
“Anything is good if it’s made of chocolate.”
DESPITE THEIR FROSTY NAME, THESE CONFECTIONS DELIVER A TROPICAL TANG. The tart flavor and strong aroma of Key limes pairs well with the super-sweet white chocolate and confectioners’ sugar. If you can’t get your hands on Key limes, bottled juice (such as Nellie and Joe’s Key West Lime Juice) is an easy great swap and available in most supermarkets.
YIELD: 24 MADELEINES
12 tablespoons (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1½ cups confectioners’ sugar
1 tsp freshly grated Key lime zest
2 tsp fresh (or bottled) Key lime juice
1 large egg, room temperature
½ teaspoon vanilla extract
½ cup all-purpose flour
1 cup cornstarch
5 oz chopped white chocolate, such as Ghirardelli or Lindt, or 1 cup white chocolate chips
SUGAR COATING
2 cups confectioners’ sugar
White sparkling decorating sugar (optional)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Using a stand mixer or handheld mixer, cream butter and confectioners’ sugar on low speed for about 4 to 5 minutes. Add lime zest, lime juice, egg, and vanilla. Increase mixer speed to medium and beat mixture until light and fluffy, about 2 to 3 minutes.
3. Whisk together flour and cornstarch in a separate bowl. Add mixture to the batter and blend on low speed until dry ingredients are just incorporated. Stir in chocolate.
4. Using a scoop or a teaspoon, fill molds with batter until almost full and lightly press batter to distribute it evenly.
5. Bake for 10 to 12 minutes, until edges are lightly browned and tops are puffy.
6. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes. These are delicate, so use a small offset spatula to remove each one individually. Let cool completely.
7. Place madeleines on a cookie sheet lined with waxed paper and top with confectioners’ sugar. Lightly sprinkle decorating sugar on top before serving.
THE COMBINATION OF BITTER CHOCOLATE AND SWEET, CITRUS-INFUSED GRAND MARNIER IN THIS RECIPE IS MAGICAL. Want to skip the liquor? A great nonalcoholic substitute for orange liqueur is frozen orange juice concentrate. Bittersweet and extra-dark chocolate stand up well to the sweet orange flavor, so whether you decide to spike these madeleines or not, the chocolate–orange combination is sure to wow.
YIELD: 24 MADELEINES
12 tbsp (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1 cup granulated sugar
2 large eggs, room temperature
1 tsp orange extract
½ tsp vanilla extract
1 tsp freshly grated orange zest
¼ cup Grand Marnier or other orange-flavored liqueur, or orange juice concentrate (either frozen or thawed)
1½ cups all-purpose flour
7 oz bittersweet or semisweet dark chocolate, chopped into chunks
1. Place a rack in the center of the oven preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Add extracts, zest, and liqueur, whisking thoroughly. Stir in flour until just combined.
4. Cover batter with plastic wrap and refrigerate until cold, about 30 minutes. (Chilling prevents the chocolate from melting when added to the batter.) Add chocolate, stirring until blended.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 11 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear and the edges should be lightly browned; be careful not to overbake.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
THIS MADELEINE IS INSPIRED BY ONE OF EVERYONE’S FAVORITE FLAVOR COMBINATIONS: chocolate and peanut butter. I think the dark and bittersweet chocolate give these madeleines a flavor to rival even Reese’s claim to fame. These are crunchy on the outside, chewy on the inside, and just the right amount of rich. One is never enough.
YIELD: 24 MADELEINES
½ cup (1 stick) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1 cup granulated sugar
2 large eggs, room temperature
⅔ cup unsalted, unsweetened peanut butter, chunky or smooth
1 tsp vanilla bean paste or vanilla extract
1 cup all-purpose flour
½ tsp salt
2 cups dark or semisweet chocolate chips, or 8 ounces coarsely chopped semisweet chocolate
⅔ cup honey-roasted or plain peanuts, chopped fine to medium
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Whisk in peanut butter until well blended. Add vanilla, flour, and salt, whisking until thoroughly incorporated.
4. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
5. Bake for 10 to 12 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear and edges should be lightly browned; be careful not to overbake.
6. Remove pans from oven and let cool on a wire rack for 1 to 2 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually. Let cool completely.
7. Make a dipping glaze: Place chocolate in a microwavable glass bowl or measuring cup and microwave on low power for 1 to 2 minutes; stir mixture with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.
8. Line a cookie sheet with waxed paper. Place peanuts in a wide shallow bowl.
9. To decorate: Hold madeleine at the narrow end, dip two-thirds into the melted chocolate, and scrap flat side against the edge of the bowl to remove excess chocolate. Gently dip into the nuts to coat. Place on sheet pan and allow to set before serving.
THE SUCCESS OF MY AWARD-WINNING SAN FRANCISCO FUDGE FOGGIES IS DUE PARTLY TO THE DELICIOUS COMBINATION OF CHOCOLATE AND COFFEE. Each flavor enhances the other. Try it in these moist and fudgy Kahlúa madeleines.
YIELD: 24 MADELEINES
¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1 cup granulated sugar
4 oz semisweet chocolate, chopped coarsely, or 1 cup semisweet chocolate chips
2 large eggs, room temperature
1 tsp vanilla bean paste or vanilla extract
6 tbsp Kahlúa, another coffee-flavored liqueur, or strong brewed black coffee
2 tsp instant coffee (omit if using brewed coffee)
1 cup all-purpose flour
½ cup unsweetened cocoa powder, either Dutch-processed or natural, divided
¼ cup confectioners’ sugar
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Place butter, sugar, and chocolate in a 2-quart microwavable glass bowl or measuring cup. Microwave on low for 1 to 2 minutes and then stir mixture with a whisk until smooth. If ingredients are not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Add vanilla, whisking thoroughly.
4. In a separate bowl, mix Kahlúa and coffee, add to the chocolate mixture, and whisk well. Add 1¼ cup cocoa powder and flour and mix well. The mixture will be dark, thick, and shiny.
5. Using a scoop or a teaspoon, fill molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 11 to 14 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear, but be careful not to overbake.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then remove each madeleine individually using a small offset spatula. Let cool completely. For a pretty and tasty finish, sift confectioners’ sugar and/or cocoa powder over cooled madeleines.
WE HAVE SAM ALTSHULER, A RUSSIAN IMMIGRANT TO THE UNITED STATES, to thank for the sublime creation called the Rocky Road candy bar, which he sold from a pushcart on Market Street in San Francisco in the early 1950s. The mix of milk chocolate, marshmallows, vanilla, and cashews remains a favorite in the form of Rocky Road candy, fudge, and ice cream. Translating this combination of flavors and textures into a madeleine is a lot of fun, and this version is wide open to personalization. You can substitute milk chocolate chips for the semisweet chips and cashews for walnuts, or use your imagination and toss in another tasty ingredient.
YIELD: 24 MADELEINES
⅔ cup all-purpose flour
½ cup unsweetened cocoa powder, either Dutch-processed or natural
¾ cup (1½ sticks) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
1 cup granulated sugar
2 large eggs, room temperature
1 cup semisweet chocolate chips, or 4 ounces chopped semi-sweet or bittersweet chocolate
1 cup toasted walnuts, coarsely chopped
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour and cocoa powder.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes, until melted, and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Add flour mixture, whisking well, then add chocolate and nuts, stirring until blended. The batter will be dark, shiny, and sticky.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 7 to 9 minutes, until madeleines puff up and no shiny spots remain in the centers. Small cracks may appear and the edges should be lightly browned; be careful not to overbake.
7. Remove pans from oven, leaving the oven turned on. Firmly press 3 to 5 mini marshmallows into each madeleine, but do not bury them. Return pans to oven for 1 to 2 minutes to lightly brown marshmallows.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually. Let cool completely.
“Strength is the capacity to break a chocolate bar into four pieces with your bare hands—and then eat just one piece.”
WHEN COCOA AND COFFEE BEANS CONVERGE, MOCHA IS BORN—and as a mocha latte devotee, I felt compelled to create a dark chocolate madeleine with a strong espresso flavor. Increase the espresso powder or add a tablespoon or two of freshly brewed espresso for an even richer coffee flavor. Just be careful not to eat these madeleines too late in the evening (unless you’re trying to pull an all-nighter) because they pack a hefty dose of caffeine!
YIELD: 18 MADELEINES
1¼ cups all-purpose flour
2 tsp baking powder
⅛ tsp salt
2 tbsp instant espresso powder, or more to taste
1 tbsp hot water
5 tbsp unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup sugar
2 large eggs, room temperature
½ cup whole milk
½ cup dark chocolate chunks, chips, or mini chips
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Whisk together flour, baking powder, and salt in a small bowl and set aside. In another small bowl, whisk together espresso powder and hot water to make a paste.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Add milk and blend well, then add flour mixture, whisking until completely blended.
5. Add espresso mixture, stirring well, and then fold in chocolate.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
7. Bake for 10 to 12 minutes, until madeleines puff up and the tops spring back when gently pressed; be careful not to overbake.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually. Let cool completely.
“There’s no metaphysics on earth like chocolates.”
ALTHOUGH THE WORD PARFAIT MAY INSPIRE MOST PEOPLE TO THINK OF FRUIT AND GRANOLA, in my world it means layer upon layer of my all-time favorite food: Nutella. The hazelnut liqueur in the batter further deepens the chocolate-hazelnut spread’s flavor, and the bittersweet chocolate glaze adds richness.
YIELD: 24 MADELEINES
1 cup all-purpose flour
½ cup unsweetened natural cocoa powder
¾ cup (1½ sticks) unsalted butter, room temperature
1 cup sugar
1 cup semisweet chocolate chips or 4 ounces chopped semisweet chocolate
2 large eggs, room temperature
2 tsp Frangelico or other hazel-nut liqueur, or vanilla extract
⅔ cup Nutella or other chocolate-hazelnut spread
BITTERSWEET GLAZE
4 oz chopped unsweetened chocolate
2 cups semisweet chocolate chips or 8 ounces coarsely chopped semisweet chocolate
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a medium bowl, whisk together flour and cocoa powder.
3. Place butter, sugar, and chocolate in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If ingredients are not melted, microwave for 15-second intervals, stirring after each, until smooth. (Alternatively, you can combine these ingredients in the top of a double boiler over simmering water and stir with a whisk until smooth. Remove from heat.)
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Mix in liqueur or extract. Whisk in flour mixture until smooth. The batter will be sticky, thick, and shiny.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 11 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers. It’s okay if small cracks appear, but be careful not to overbake.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually. Let cool completely.
8. Spread 1 teaspoon Nutella on the flat side of each madeleine, place them on a sheet pan lined with waxed paper, and refrigerate for 30 minutes.
9. Make the glaze: Place unsweetened and semisweet chocolate chips in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir with a whisk until smooth. If chocolate is not melted, microwave for 15-second intervals, stirring after each, until smooth.
10. Place a piece of waxed paper on a cookie sheet or large wire rack. Dip the flat side of each into the glaze, being sure to cover the Nutella completely. (Alternatively, you may spread a thin coating of glaze over the Nutella layer using an offset spatula.) Place madeleines glazed side up on prepared cookie sheet and let set completely, 30 to 60 minutes.
