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A close-up of a chocolate madeleine decorated to look like a mummy for Halloween.

Chocolate Madeleine Mummies


  • Author: Riz | Chocolates & Chai
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 halloween mummy madeleines 1x
  • Diet: Vegetarian

Description

Chocolate Madeleine Mummies brings all the texture of a traditional madeleine recipe, combines it with the indulgence of chocolate…and makes it fun for Halloween with some easy decorating!


Scale

Ingredients

Chocolate Madeleines

  • 5/8 cups butter, unsalted (140 grams)
  • 1/5 cup dark chocolate, chopped (34 grams)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ tablespoons honey (30 grams)
  • ½ cup granulated white sugar (80 grams)
  • 2 ½ tablespoons whipping cream
  • ½ cup pastry flour, sifted (56 grams)
  • 1/3 cup almond flour, sifted (30 grams)
  • 1/3 cup cocoa powder (30 grams)
  • 1 teaspoon baking powder (8 grams)

Halloween Madeleine Mummy Decorations

  • ½ cup white chocolate, melted
  • 32 candy eyes, small

Instructions

  1. In a small bowl over a water bath, melt the dark chocolate and butter together. Add vanilla and set aside when done. (It should be fairly fluid)
  2. In a large bowl, whisk together egg and sugar. Add whipping cream. Whisk. Add honey. Whisk again over a water bath, until the sugar has melted and all the ingredients are fully incorporated, about 1 minute.
  3. Sift the pastry flour, almond flour, cocoa powder, and baking powder into the bowl. Gently fold the dry ingredients into the wet ingredients to create your madeleine batter.
  4. Mix the melted chocolate/butter into the madeleine batter in 3 batches until incorporated.
  5. Cover the madeleine batter, and refrigerate for at least 30 minutes. Pre-heat oven to 340 degrees F.
  6. Prepare your madeleine pan by brushing it lightly with butter and dusting with cocoa powder, tapping out any excess.
  7. Transfer the batter into a pastry bag, and pipe it into the wells of your madeleine pan. Optional: Cover and refrigerate for another 30 minutes. A cold pan is a good pan.
  8. Bake for 8-10 minutes. Do not open your oven door early!
  9. Once done, tap to release the madeleines. Allow them to cool on a wire rack before decorating.

How to decorate Chocolate Madeleine Mummies

  1. Transfer the melted white chocolate into a pastry bag with a thin/small tip. Create the madeleine mummy wrappings by piping the white chocolate out in a messy crosshatch pattern (make sure to leave rooms for the eyes!).
  2. Add in the candy eyes using a tiny bit of white chocolate as glue, if required.
  3. Store in a cool place. Feel free to say “Boo!” every time you take a bite.

Notes

  • It doesn’t take much to melt the sugar in Step 1. A very simple water bath (where you pour boiling water into a pot, and hold the bowl with the egg mixture above it while whisking for a minute or two) is sufficient. Don’t be tempted to stay here too long…you might end up cooking the eggs! Scrambled egg madeleines is not a thing, bestie.
  • When you remove the madeleine batter from the fridge, it will be quite stiff. Gently push your spatula through it a few times so you can work with it.
  • Don’t worry about piping the madeleine batter into the perfect shape of the madeleine well. As long as you get it in there without making much of a mess, you’ll be fine. I find that madeleine wells are quite forgiving!
  • Pop your madeleine pan in the fridge while preparing your batter. A cold pan helps the batter stay cold which results in a bigger madeleine belly (that is, on your madeleine…but yes, also my tummy after testing this).
  • Your madeleine pan will affect the baking time. Typically, lighter-coloured pans will result in a quicker bake. The difference isn’t massive, per say. But it’s still worth being aware of.  
  • If you haven’t been able to find candy eyes, you can make your own googly eyes! Pipe a small (think, mini chocolate chip size) dot using the white chocolate on to a piece of parchment paper. And then pipe a much smaller dot into the centre using melted dark chocolate (you won’t need much). Repeat for each eye. Store in a cool spot so it doesn’t melt away!
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: madeleine mummies recipe, chocolate madeleines, mummy madeleines, chocolate madeleine mummies