These Chocolate Berries Madeleines are seriously the best I’ve made. And they’re so pretty as well. Almost too pretty to eat. Almost.
The original recipe is from this website, it’s not my recipe. The only thing I added was 1 tablespoon of pure cacao and the berries. And it’s seriously to die for. They’re that good. 😀
I really recommend you to give these madeleines a try. And madeleines in general. Because they’re delicious and easy to make. They make the perfect little treat for coffee and tea.
Amy, from fixfeastflair.com, used Guittard Hot Chocolate, but I didn’t have that so I used what I did have, Cadbury Fairtrade instantánea 1kg Hot Chocolate.
- 80 grams all-purpose flour
- 3 tablespoons Cadbury Fairtrade instantánea 1kg Hot Chocolate
- 1/2 teaspoon baking powder
- pinch of salt
- 2 large eggs
- 100 grams of brown sugar
- 1 teaspoon vanilla powder
- 85 grams unsalted butter, melted and cooled
- 1 tablespoon of pure cacao powder
- berries of choice
Melt the butter and set aside to cool.
In a small bowl, whisk together the flour, hot chocolate mix, cacao, and baking powder, and salt. Set aside.
In a large bowl beat the eggs with a hand mixer on low speed for 1 minute, then increase the speed to medium-high and gradually beat in the sugar and add the vanilla powder. Continue beating for 2 to 3 minutes until it’s fluffy and it’s doubled in size.
Using a rubber spatula or a wooden spoon, fold in the flour mixture until just combined.
Fold in the melted butter until just combined.
Cover with plastic wrap, placing the plastic wrap directly on the surface of the batter. Place the bowl in the refrigerator to rest for 3 hours, or up to overnight.
Preheat the oven to 190°C. If you have a nonstick madeleine pan, lightly butter the pan, if you have a madeleine pan that is tin or made from another metal, butter, and flour the pan. And if you have a silicone madeleine mold, you don’t need to butter or flour the mold.
Remove the batter from the refrigerator. Spoon teaspoonsful of batter into the madeleine pan molds, filling them almost to the top. Add in each madeleine the berry of choice. I used raspberries and blueberries.
Bake for 9 to 11 minutes, or until the madeleines are lightly puffed in the middle and the tops spring back after a light tap. As soon as the madeleines are cool enough to touch, remove them from the pan and place them on a wire rack. (If after 2 minutes the cookies are still too hot, use a butter knife to gently pop them out.)
Store in an airtight container at room temperature for up to 4 days, or in an airtight zip-top bag in the freezer for up to 2 months.
Serve and enjoy!
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Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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