February 12, 2019
A light chocolate dessert that you can take on the go
I can completely understand why a lot of people’s favorite holiday is Valentine’s Day.
I mean, it’s the queen of dessert holidays. Ok, that statement might be controversial for all Christmas fans, so let me rephrase that to say it is the chocolate holiday.
A lot of chocolate desserts tend to be heavy and rich, but these delicate Chocolate Madeleines really live up to their name – they’re only semi-sweet 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Semi-Sweetheart Chocolate Madeleines.
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 3/4 cup white, granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract ((optional))
- 3 large eggs
- 4 ounces semisweet chocolate, melted
- 1 cup cake flour
- 2-1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner’s sugar
- 2 tablespoons milk
- 1 teaspoon raspberry purée or 2 drops of natural red food coloring
- Preheat oven to 350 degrees F. Grease a madeleine pan, and set aside.
- In the bowl of a standing mixer, beat butter until light and fluffy, about 3 minutes. Add in sugar, vanilla, and almond extract, and beat for another minute. Beat in eggs, one by one, and then beat in melted chocolate. Fold in flour, cocoa powder, baking powder, and salt until well incorporated. Fill each madeleine cavity completely full. Refrigerate for 15 minutes before baking.
- Bake madeleines for 7-10 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and allow to cool completely while you make the icing.
- To make the icing, whisk together the confectioner’s sugar, milk, and raspberry purée until smooth. If the icing is too milky, add in more confectioner’s sugar, and if it’s too thick, add in another tablespoon of milk. Once madeleines are completely cool, pipe cute designs on top. Enjoy!
