Last night I was watching the Game of Thrones and preparing myself for the new and final season and then I craved something chocolate-y. It was such serious craving that made me PAUSE Game of Thrones and make these chocolate-dipped Madeleine darlings!
Ingredients
- 10 TBS unsalted butter
- 3/4 cup granulated sugar
- 3 Eggs
- 1 cup all-purpose flour
- 2 TBS cocoa powder
- 1/2 teaspoon baking powder
- 4 ounces bittersweet chocolate chips
- Pinch of salt
- 10 oz semisweet chocolate
- Chopped almond
Instructions
- Preheat oven to 360°F.
- Melt 2 tablespoons of butter and brush the madeleine pans with butter. Place the pan in the freezer and chill until ready to use.
- In your stand mixer fitted with the paddle attachmen, beat the remaining 8 TBS of butter and sugar for a few minutes, until light and fluffy.
- Add the eggs one at a time.
- In a medium bowl sift the flour, cocoa, pinch of saly, and baking powder. Add the flour mixture to the egg mixture and beat on low speed. Don’t over-mix.
- Melt the chocolate chips and fold into the batter until incorporated.
- Take out the buttered pans from the freezer and pour batter into the shells. Use enough batter until each shell is filled. I use a heaping TBS for each shell. Place the mold in the freezer for about 10 minutes until batter has chilled and hardened. Bake for 12 - 13 minutes.
- Remove from oven and wait 5-10 minutes before flipping cookies onto a cooling rack. Do this gently otherwise the cookies will break while they are still warm.
- For the ganache: melt chocolate (I do this in the microwave, heating 15 seconds and stirring between each 15 segment. You can also use a double boiler). Dip the madeleine halfway into the chocolate and place on parchment paper. Sprinkle the dipped part with the chopped almond and let it set.