- 12 tablespoons Unsalted Butter
- 4 ounces Semi-Sweet Chocolate
- 1/2 tablespoon Instant Espresso Powder, (optional)
- 1 cup Granulated Sugar
- 1/4 cup Water
- 1/2 teaspoon Salt
- 1/2 cup Cocoa Powder
- 2 large Eggs, room temperature
- 1 cup All-Purpose Flour
- 2 teaspoons Pure Vanilla Extract
- 3 ounces Chocolate, for dipping
Preheat the oven to 325°F. Grease and dust your madeleine pans with cocoa powder. Set aside.
Add the butter, chocolate, espresso, sugar, water, and salt to a microwave-safe bowl and heat for about one minute.
Stir, and heat for another minute. Stir well until all the butter and chocolate is melted.
Allow to cool for a minute.
Mix in the cocoa powder and eggs and beat until well-combined.
Stir in the flour and vanilla and mix until just combined.
Evenly divide the batter among the madeleine wells.
Bake for 13 minutes. They should be slightly cracked and still soft, but not liquidy when gently pressed.
Remove and allow to cool in the pan for a few minutes. Transfer to a wire rack to cool completely.
Melt your chocolate and dip the cooled madeleines in, then sprinkle with any toppings you prefer.
Allow to set on a parchment lined surface.