Quirk Books gave me a lovely opportunity to throw a madeleine themed party to celebrate the release of their new book Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse!
And for some reason I can't leave well enough alone. I saw her Dark Chocolate Espresso Madeleine recipe and instead walked away with Chocolate Mint Madeleines. I'm not much for espresso, but the recipe looked easily adaptable and the results were wonderful!
I replaced the semisweet chocolate with Andes baking chips and the espresso powder with Dutch cocoa. I am ecstatic with the results! Dark, rich, minty, light, fresh and then dipped in mint chocolate and sprinkles. Perfection!
Chocolate Mint Madeleines
makes 12 madeleins
6 tbsp. unsalted butter
1/2 cup sugar
1/2 cup Andes baking chips
1/2 tbsp. Dutch cocoa
1/3 cup warm water
1 large egg
1/2 cup all-purpose flour
1 tbsp. unsalted butter
2 ounces Andes baking chips
Preheat oven to 325 F.
Put butter, sugar, Andes baking chips, and Dutch cocoa in a microwavable glass bowl. Microwave for 1 minute, stir until smooth. If butter is not fully melted, microwave for an additional 10 seconds and stir again.
Pour mixture into a large bowl or stand mixer. Add egg and whisk well. Add the flour and cocoa; whisk thoroughly. It will be dark, thick and shiny.
Coat one 12-shell pan with baking spray or additional melted butter.
Using a spoon, fill shells molds with batter until nearly full.
Bake for 10-13 minutes until puffed and no shiny spots remain.
Remove from oven and allow to cool on a wire rack. Carefully remove madeleines after 2-3 minutes and allow to cool completely.
To prepare the glaze, place butter into a small saucepan. On lowest heat setting, allow to melt. Add in chocolate baking pieces. Stir continuously until chocolate is melted and smooth. Remove from heat.
Dunk each madeleine at and angle and immerse nearly 1/3 of the way. At the same angle, dip into sprinkles covering most of the chocolate.
Allow to set.