If you want to delight your loved ones with exquisite French chocolate madeleines, here’s the recipe.
Madeleines are wonderful with a hot drink, such as a Chai Tea Latte
French baking has a special way of capturing my heart — from flaky croissants to delicate macarons and rustic fruit tarts. Among those treats, madeleines are one of my favourite indulgences. Light, shell-shaped sponge cakes, they’re small, elegant and perfect for sharing.
These chocolate madeleines are an adaptation of the classic recipe. I love that the base madeleine batter is simple — eggs, butter, flour and sugar — which makes it an ideal canvas for flavour variations. Adding cocoa turns them into a rich, chocolatey treat that still keeps the tender crumb and characteristic hump of a great madeleine.
Why you’ll love it
The classic madeleine formula is straightforward, so small adjustments make a big difference. These chocolate madeleines have an intense cocoa flavour and a tender, slightly springy texture. Because madeleines are baked in small individual moulds, they’re quick to bake and easy to serve — and they’re perfect for decorating.
I dip mine in white chocolate and top them with bright, playful sprinkles to add contrast and drama: the glossy white and colourful sprinkles pop against the dark chocolate surface. Visually striking, these treats are also delicious — best enjoyed the same day they’re baked for the lightest texture and freshest flavour.
Madeleine decoration
If you want to dress them up, dip the cooled madeleines in tempered or gently melted white chocolate and add sprinkles while the coating is still wet. This creates a shiny finish and keeps the sprinkles in place. The contrast between the dark cake and the white chocolate makes each madeleine feel a little special — great for gifts or a festive tea.
Along with their looks, these madeleines are about flavour. They bake up plump and tender with a rich chocolate note. The batter rests briefly in the fridge before baking, which helps develop the texture and encourages the classic madeleine hump.
More French dessert recipes
- Chocolate and Hazelnut Palmiers
- Crepe Cake with Whipped Ricotta Cream
- Plum Tarte Tatin
Chocolate Madeleines
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Equipment
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Madeleine pan
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Stand mixer (or whisk and elbow grease)
Ingredients
- 100g / 3/4 cup flour
- 70g / 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs, large
- 200g / 1 cup sugar
- 1 tsp orange blossom water or vanilla
- 185g / 6oz unsalted butter, melted and cooled to room temperature
- butter for greasing the pan
- 100g / 3½oz white chocolate
- sprinkles
Instructions
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Sift the flour and cocoa into a small bowl. Add the baking powder and salt. Melt the butter and leave it to cool.
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In a stand mixer bowl combine the eggs, sugar and orange blossom water (or vanilla). Whisk on high with a balloon whisk for about 7 minutes, until the mixture is thick, pale and tripled in volume. Fold the dry ingredients into the whipped eggs in three additions, using a spatula to preserve the air. Fold in the cooled melted butter gently.
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Cover the batter and chill in the refrigerator for 1 hour. Butter the madeleine pan and chill it in the fridge as well.
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Preheat the oven to 200°C / 400°F.
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Fill each mould about three quarters full without spreading the batter. Bake for 8 minutes. Remove the madeleines from the pan, wipe the pan clean and cool, then repeat with the remaining batter.
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Gently melt the white chocolate in a small bowl over barely simmering water, watching carefully to prevent burning. Dip each cooled madeleine in the melted white chocolate and immediately sprinkle with decorations before the chocolate sets.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!