Madeleines, but make them festive! Chocolate and orange together is one of my favorite flavor combinations and they go perfectly in madeleines! These are ridiculously easy to make as long as you’ve got a madeleine pan at home, and chocolate dip with orange zest rounds out the dessert. These are perfect to bring to the office for a potluck – just keep in mind that madeleines are best fresh and day of!
Chocolate Orange Madeleines
Ingredients
- 1/2 cup unsalted butter (113g) + 2 tbsp for greasing the pan
- 1/2 cup granulated sugar
- 2 large eggs, room temp
- zest of 2 oranges, divided
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 cup all-purpose flour (115g)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 8 oz semisweet chocolate chips
Instructions
- In a medium heat-proof bowl, melt the 1/2 cup of butter, and set aside to cool while you get the rest of the batter prepared.
- In the bowl of a stand mixer, add the sugar and the eggs and beat together on high speed for at least 8 minutes, scraping down the sides as necessary. In the end, you'll be left with a thick and sily batter. Add the zest of 1 1/2 oranges (leaving 1/2 remaining) and vanilla and beat until combined.
- In a medium bowl, sift in the flour, and then add the baking powder, cocoa powder, and salt together and whisk until combined. Gently fold in the egg/sugar mix with a rubber spatula, 1/2 of the mix at a time.
- Once fully incorporated, take 1/4 cup of the batter and stir it into the melted butter. This may take a minute to fully combine, that's ok. Once combined, slowly stir the butter mix into the original batter and mix until fully incorporated. You should be left with a thick and airy batter that's shiny. Cover the batter with plastic wrap and chill for 30-60 minutes in the fridge, but no longer than that.
- While the batter is chilling, preheat the oven to 350°F. In a small dish, melt the last 2 tbsp of butter and with a pastry brush, lightly grease the scalloped madeleine wells in the baking pan.
- Once ready to bake, gently spoon 1 heaping tbsp of batter into each well in the pan. Don't worry about spreading it to the edges, that will happen in the oven. You may have a bit of batter left over, that's ok, don't feel the need to use every last bit of the batter or some of your madeleines may end up a bit oversized. Bake for 10-12 minutes, you know they're done when they spring back from being gently pressed down with your finger. Remove them from the oven and gently either ease them out of their wells or invert the pan onto a second baking sheet and tap the baking pan until they fall out. Allow them to cool completely on a wire rack.
- While the madeleines are cooling, in a medium heat-proof bowl melt the chocolate chips. I recommend microwaving for 30 second increments with stirring in between until melted. Once the madeleines are cool, dip the tips in the chocolate, and then sprinkle with the remaining orange zest while the chocolate is still wet. Allow to continue resting until the chocolate has set. Madeleines do not keep very well, so I recommend eating immediately!
- Enjoy!
