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Chocolate Dipped Madeleines

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Delicate, shell-shaped French sponge cakes with a crisp edge and soft center, dipped in rich dark chocolate and topped with chopped nuts—elegant, indulgent, and perfect for tea time or gifting.

Ingredients

Units Scale
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • Zest of 1 lemon (optional)
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 tsp coconut oil or butter (for shine)
  • Chopped nuts or sprinkles (optional, for garnish)

Instructions

  1. In a large bowl, beat eggs and sugar together with a mixer until thick and pale, about 5 minutes.
  2. Gently fold in vanilla and lemon zest.
  3. In another bowl, whisk together flour, baking powder, and salt.
  4. Gradually fold the dry ingredients into the egg mixture.
  5. Add the melted butter in batches, gently folding until just combined.
  6. Cover the batter and refrigerate for 1 hour.
  7. Preheat oven to 375°F (190°C). Grease and flour a madeleine pan.
  8. Spoon batter into molds, filling about 3/4 full.
  9. Bake for 10–12 minutes or until golden and the cakes spring back when touched.
  10. Cool in pan for 2 minutes, then transfer to a wire rack.
  11. Melt chocolate with coconut oil until smooth. Dip cooled madeleines halfway and place on parchment to set.
  12. Sprinkle with chopped nuts or toppings before chocolate sets.

Notes

  • Refrigerating the batter helps achieve the classic hump on the madeleines.
  • Use high-quality chocolate for a smoother dip and better flavor.
  • Lemon zest adds a bright, subtle flavor but is optional.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/chocolate-dipped-madeleines/