Dark Chocolate Espresso Madeleines

Mass Appeal

CHICOPEE, Mass. (Mass Appeal)  Looking for a new dessert?  Barbara Feldman Morse is the author of ‘Madelines’ and she’s here to make  Dark Chocolate Espresso Madeleines.DARK CHOCOLATE-ESPRESSO MADELEINES

  • Yield: 24
  • Preheat oven: 325 degrees
  • Coat 2 madeleine pans with baking spray, set aside


  • 1 1/2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1 cup semisweet or bittersweet chocolate chips or 4 oz. chopped semisweet chocolate
  • 1 TBS. instant espresso powder dissolved in 1/3 cup warm water or 1/3 cup strong black coffee
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour (1 cup gluten free flour maybe substituted as needed with great results)
  • 1/2 cup unsweetened cocoa powder, either Dutch-processed or natural
  • Chocolate Glaze: 2 cups semi-sweet chocolate chips or 8 ounces chopped semisweet chocolate

Optional: edible gold stars, twinkles, sprinkles or sparklesInstructions:

  • 1: Place butter, sugar, chocolate and coffee into a 2-quart microwavable bowl. Microwave on low power for 1-2 minutes. Stir mixture with a whisk until smooth. If butter is not melted, return to microwave for 15 second intervals, stirring after each, until smooth. Let mixture cool 2 to 3 minutes.
  • 2: Add eggs, one at a time, whisking well after each, until completely blended. Add the flour and cocoa, whisking in thoroughly. The mixture will be dark, thick and shiny.
  • 3: Using a 1 1/2-inch diameter scoop, fill the shell molds with batter until almost full.
  • 4: Bake for about 10-13 minutes until the madeleines puff up and no shiny spots remain in the centers. Small cracks may appear but be careful not to overbake. Remove pans from the

    oven on a wire rack to cool 2 to 3 minutes.

  • Using a small offset spatula remove each madeleine to a platter.
  • Chocolate Glaze and making the mads really pretty:
  • Melt the 2 chips of semisweet chocolate chips in a microwavable bowl on low for 1-2 minutes. Stir until smooth.
  • Place a piece of waxed paper on a cookie sheet or large wire rack. Hold each madeleine by it’s side and dip into the melted chocolate about 1/3 of the madeleine. Scrape the flat side on the side of the bowl to remove the excess glaze and place onto the waxed paper.
  • Sprinkle with the edible holiday sparkly glitter if desired before the chocolate sets. Allow to dry completely.
  • These mads freeze beautifully…layer between wax paper in freezer containers to enjoy later!

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Contact Mass Appeal

Donate Today