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!
- 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
- 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)
- 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.
- 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.
- Mix the melted chocolate/butter into the madeleine batter in 3 batches until incorporated.
- Cover the madeleine batter, and refrigerate for at least 30 minutes. Pre-heat oven to 340 degrees F.
- Prepare your madeleine pan by brushing it lightly with butter and dusting with cocoa powder, tapping out any excess.
- 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.
- Bake for 8-10 minutes. Do not open your oven door early!
- Once done, tap to release the madeleines. Allow them to cool on a wire rack before decorating.
How to decorate Chocolate Madeleine Mummies
- 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!).
- Add in the candy eyes using a tiny bit of white chocolate as glue, if required.
- Store in a cool place. Feel free to say “Boo!” every time you take a bite.
- 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