Dark Chocolate Espresso Madeleines

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CHICOPEE, Mass. (Mass Appeal)  Looking for a new dessert?  Barbara Feldman Morse is the author of ‘Madelines’ and she’s here to make  Dark Chocolate Espresso Madeleines.

DARK CHOCOLATE-ESPRESSO MADELEINES

  • Yield: 24
  • Preheat oven: 325 degrees
  • Coat 2 madeleine pans with baking spray, set aside

Ingredients:

  • 1 1/2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1 cup semisweet or bittersweet chocolate chips or 4 oz. chopped semisweet chocolate
  • 1 TBS. instant espresso powder dissolved in 1/3 cup warm water or 1/3 cup strong black coffee
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour (1 cup gluten free flour maybe substituted as needed with great results)
  • 1/2 cup unsweetened cocoa powder, either Dutch-processed or natural
  • Chocolate Glaze: 2 cups semi-sweet chocolate chips or 8 ounces chopped semisweet chocolate

Optional: edible gold stars, twinkles, sprinkles or sparkles

Instructions:

  • 1: Place butter, sugar, chocolate and coffee into a 2-quart microwavable bowl. Microwave on low power for 1-2 minutes. Stir mixture with a whisk until smooth. If butter is not melted, return to microwave for 15 second intervals, stirring after each, until smooth. Let mixture cool 2 to 3 minutes.
  • 2: Add eggs, one at a time, whisking well after each, until completely blended. Add the flour and cocoa, whisking in thoroughly. The mixture will be dark, thick and shiny.
  • 3: Using a 1 1/2-inch diameter scoop, fill the shell molds with batter until almost full.
  • 4: Bake for about 10-13 minutes until the madeleines puff up and no shiny spots remain in the centers. Small cracks may appear but be careful not to overbake. Remove pans from the
    oven on a wire rack to cool 2 to 3 minutes.
  • Using a small offset spatula remove each madeleine to a platter.
  • Chocolate Glaze and making the mads really pretty:
  • Melt the 2 chips of semisweet chocolate chips in a microwavable bowl on low for 1-2 minutes. Stir until smooth.
  • Place a piece of waxed paper on a cookie sheet or large wire rack. Hold each madeleine by it’s side and dip into the melted chocolate about 1/3 of the madeleine. Scrape the flat side on the side of the bowl to remove the excess glaze and place onto the waxed paper.
  • Sprinkle with the edible holiday sparkly glitter if desired before the chocolate sets. Allow to dry completely.
  • These mads freeze beautifully…layer between wax paper in freezer containers to enjoy later!

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