Chocolate Cherry Madeleines -

5 from 1 vote

Chocolate Cherry Madeleines

These chocolate cherry madeleines are a dreamy little treat. Delightfully soft, deeply chocolatey with bursts of fresh cherries in every bite! Perfect for when you want something special without the fuss!

Prep Time15

Cook Time15

Resting Time2

Course: cake, Cookies

Cuisine: French

Servings: Madeleines

Calories: 149kcal

Author: Natasha Minocha

Ingredients

1 1/4 cup All-purpose flour
2 tbsp Cocoa powder
1.5 tsp Baking powder
1/2 cup Coconut sugar You can use brown sugar too
2/3 cup Coconut milk You can use regular milk too
1 tsp Vanilla extract
1/3 cup Butter, melted and cooled
1/3 cup Cherries, pitted and chopped
1/3 cup Dark chocolate chips
Dark chocolate, melted for the glaze

US Customary - Metric

Instructions

Whisk the flour, cocoa powder, and baking powder in a bowl.
1 1/4 cup All-purpose flour, 2 tbsp Cocoa powder, 1.5 tsp Baking powder
Stir in the sugar.
1/2 cup Coconut sugar
In another bowl, whisk together the coconut milk, and vanilla extract.
2/3 cup Coconut milk, 1 tsp Vanilla extract
Now gently fold in the flour mixture. Please don't over-mix.
Gently stir in the melted butter.
1/3 cup Butter, melted and cooled
Fold in the chopped cherries and chocolate chips.
1/3 cup Cherries, pitted and chopped, 1/3 cup Dark chocolate chips
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 180C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until tops are springy to touch and a skewer inserted in the center comes out clean.
Turn them out on a cooling rack and let cool completely.
To glaze the madeleines - drop a spoonful of melted chocolate into each of the madeleine molds. Use a spoon and pastry brush to coat the mold properly. Make sure the coating is a bit thick. A thin coating will crack/break easily.
Dark chocolate, melted for the glaze
Place the cooled madeleines into the molds, design side down. Press lightly so all the madeleines get a nice chocolate coating.
Place the tray in the freezer for 5-10 minutes, until the chocolate hardens.
Tap the tray a couple of times on the kitchen counter to loosen the madeleines and take them out.
Repeat with all the madeleines. Place on a serving dish and enjoy!

Video

Notes

For that light and airy texture, don’t overmix the batter.

It's important to chill the batter for at least 2 hours. This helps the gluten relax and gives the madeleines their characteristic, beautiful domed tops.

If you’re using a metal mold, grease it liberally and then sprinkle it with flour. If you have a silicone pan, no prep is needed.

Don’t overfill the molds. Fill them about ¾ of the way. This gives them space to rise and fill out the classic shell shape.

Use room temperature ingredients. This ensures even blending of the ingredients and makes for a lighter texture.

Nutrition