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Dark Chocolate Madeleines with Mint Chocolate Glaze


Yields 24 madeleines

Preparation: 45 minutes, plus baking time
Special equipment: Two 12-mold madeleine pans

Dark chocolate madeleines:

  • 6 tablespoons unsalted butter, cut into tablespoons
  • 2 tablespoons unsweetened alkalized cocoa powder
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large egg whites, at room temperature

Mint chocolate glaze:

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon mint extract

Make the dark chocolate madeleines:

1. In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about five minutes. Remove from the heat and stir in the cocoa powder. Strain the mixture and let cool until tepid.

2. Meanwhile, melt the chocolate. Allow to cool slightly.

3. Sift the flour, baking powder, and salt together into a small bowl. Set aside.

4. Place the eggs, egg yolk, and the granulated sugar into a 4 1/2-quart bowl of a heavy-duty electric mixer. Place the bowl with the eggs over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve. Remove the bowl with the eggs from the water and dry off the bottom. Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted. Beat in the vanilla extract.

5. In a clean, grease-free bowl using a handheld electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.

6. Fold the dry ingredients into the egg mixture. Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.

7. Place 2 racks in the lower half of the oven and preheat to 375 degree Fahrenheit. Butter and flour two 12-mold madeleine pans. Chill the pans briefly. Remove the pans and the batter from the refrigerator. Place a dollop of batter of each mold and smooth with an offset palette knife or spatula. Bake for 15 minutes, or until the center springs back when lightly touched. Do no overbake. Remove the madeleines from the molds and cool on a wire rack.

Make the mint chocolate glaze:

1. Place the chopped chocolate into a heat-resistant bowl. In a small saucepan, bring the heavy cream to a boil. Immediately pour the cream over the chocolate and let stand 1 minute before stirring. Stir gently until the chocolate is melted and combined. Stir in the mint extract.

2. Using a pastry brush, generously glaze half of the shell side of each madeleine. Allow the glaze to set before wrapping in plastic or storing in an airtight container. Madeleines are best when served the day they are made.

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