Chocolate Madeleines
Yield: 12 Madeleines
Materials
- 95 grams Arrowhead Mills Organic All-Purpose Flour
- 115 grams butter melted
- 2 large eggs room temperature
- 100 grams granulated sugar
- 30 mililiters coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 100 grams dark chocolate
- 1 teaspoon unsalted butter
Instructions
- 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.
- 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.
- 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!
Notes
Add sprinkles for decoration.