Chocolate Madeleine

      • Ingredients:
        • 95 grams Arrowhead Mills Organic Unbleached All-Purpose Flour⁠
        • 115 grams Butter (melted)⁠
        • 2 Large Eggs (room temperature)⁠
        • 100 grams Granulated Sugar⁠
        • 30 milliliters Coconut Milk⁠
        • 1 teaspoon Vanilla Extract⁠
        • ½ teaspoon Baking Powder⁠
        • ¼ teaspoon Fine Kosher Salt⁠
        • 100 grams Dark Chocolate⁠
        • 1 teaspoon Unsalted Butter⁠
        • Organic Sprinkles for decoration⁠

        For best result, ingredients should be weighed

      • Directions:
        1. Whip the eggs and sugar until light and airy. Beat in vanilla, and coconut milk. Sift in dry ingredients and combine until a few flour streaks remain. Fold in cooled melted butter and refrigerate batter overnight.⁠
        2. Preheat oven to 350°F. Lightly dust each mold with a well combined mixture of 1 teaspoon flour + 1 teaspoon cocoa powder and tap out excess. Place the pans in the refrigerator for 15 minutes or until oven comes up to temp. Fill pans with a tablespoon of batter per mold. Bake for 10-12 minutes.⁠
        3. Remove from oven and allow to cool on wire rack for 5 minutes before removing from pan. Melt chocolate with 1 teaspoon of butter in 10 second increments. Dip each madeleine into the chocolate and add sprinkles! ⁠