Name: Chocolate Madeleine Mummies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: French
Ingredients: ⅝ cup unsalted butter (140 grams); ⅕ 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); ⅓ cup almond flour, sifted (30 grams); ⅓ cup cocoa powder (30 grams); 1 teaspoon baking powder (8 grams); ½ cup white chocolate, melted; 32 small candy eyes

Jump to Recipe· 4.9 from 12 reviews

If you’re on the hunt for a Halloween treat that’s as cute as it is delicious, you’ve got to try this Chocolate Madeleine Mummies Recipe. These little spooky bites combine rich chocolatey flavor with the charming look of mummy wrappings, all made with madeleine’s famously tender crumb. Trust me, once you bake these up, you’ll be coming back for seconds—and maybe even thirds. Stick around because I’m going to share all the tips that helped me nail this recipe perfectly every time!

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Why This Recipe Works

Perfect Texture: The blend of pastry and almond flours with a touch of cocoa creates a tender yet slightly crisp madeleine that melts in your mouth.
Rich Chocolate Flavor: Butter and dark chocolate melted together give the batter a deep, satisfying chocolate note that’s neither too sweet nor too bitter.
Fun and Festive: The white chocolate mummy wrappings and candy eyes add a whimsical touch that’s great for Halloween parties or spooky snack time.
Chill Time Magic: Refrigerating the batter (and sometimes the pan) helps develop those beautiful madeleine “bellies,” resulting in that classic hump everyone loves.

Chocolate Madeleine Mummies, Halloween treats, spooky chocolate desserts, madeleine dessert ideas, easy Halloween baking - The image shows several small, dark brown oval cakes placed on a white marbled surface. Most of the cakes are decorated like mummies with a crisscross pattern of light cream-colored icing draped over them in thin, ribbon-like lines. Each decorated cake has two small, round white candy eyes with black dots in the center, placed near the top. One plain cake without decoration is visible, showing a ridged texture on top. There is a cooling rack partially in the top left corner with a few cakes on it, and a small sprinkle of cocoa powder is scattered near the cakes. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe mixes simple ingredients that you might already have, with just a couple specialty items to make your Chocolate Madeleine Mummies stand out. Each component plays a role in balancing flavor, texture, and that signature bakery-quality taste.

Chocolate Madeleine Mummies, Halloween treats, spooky chocolate desserts, madeleine dessert ideas, easy Halloween baking - Flat lay of glossy dark chocolate chunks with a rich deep brown color, creamy pale yellow unsalted butter blocks, smooth white chocolate pieces glowing softly, golden honey drizzles shimmering slightly, fresh large eggs with smooth brown shells, fine light almond flour mounds with a soft texture, velvety dark cocoa powder heaps in rich reddish-browns, and tiny round candy eyes with bright white backgrounds and black pupils scattered playfully, all arranged naturally with gentle overlaps and seasonal charm, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Melting it with the dark chocolate adds richness and helps keep the texture tender and moist.
Dark Chocolate: Gives depth to the flavor and pairs wonderfully with cocoa powder for a layered chocolate profile.
Vanilla Extract: A touch of warmth and aromatic sweetness that lifts the chocolate flavors.
Eggs: Provide structure to the delicate madeleine, helping them keep their shape while staying soft.
Honey: Adds natural sweetness and helps with moisture retention, making the texture just right.
Granulated Sugar: Sweetens without overpowering and helps develop the crisp edges during baking.
Whipping Cream: Adds fat for tenderness and a silky crumb in the finished madeleines.
Pastry Flour: Lower protein flour to ensure a soft, delicate crumb rather than a tough bite.
Almond Flour: Brings nuttiness and helps keep the madeleines moist and tender.
Cocoa Powder: Intensifies the chocolate flavor without adding extra wet ingredients.
Baking Powder: Gives just enough lift to keep madeleines light and airy.
White Chocolate: The star decoration element used to pipe the mummy wraps in a crosshatch pattern.
Candy Eyes: They make the mummies come alive (literally!), but DIY googly eyes work just as well.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite parts of this Chocolate Madeleine Mummies Recipe is how easy it is to make your own. I often experiment with little tweaks to suit my mood or add seasonal flair, and honestly, you should too! Personalizing it makes the baking process feel like your own special tradition.

Variation: I once swapped the almond flour for hazelnut flour, and it added a subtle, toasty backdrop that paired beautifully with dark chocolate.
Dietary Modification: You can easily swap the butter for coconut oil and use dairy-free dark chocolate to make these mummies vegan-friendly with just as much deliciousness.
Extra Flavor: Adding a pinch of instant espresso powder to the batter intensifies the cocoa flavor—perfect if you’re a coffee and chocolate fan.
Decoration Ideas: Instead of candy eyes, try tiny edible pearls or nonpareils for a glittery, magical mummy look for kids’ parties.

Step-by-Step: How I Make Chocolate Madeleine Mummies Recipe

Step 1: Melt Butter and Chocolate with Care

First things first, get your dark chocolate chopped and butter ready in a small heatproof bowl. Set this bowl over a pot of barely simmering water (a gentle water bath), and stir until everything’s just melted and smooth. Don’t rush this—take your time so the chocolate stays fluid but doesn’t seize or burn. Stir in vanilla extract last and set the mixture aside to cool slightly.

Step 2: Whisk Eggs, Sugar, Honey, and Cream

Grab a large bowl and whisk together your eggs and sugar till combined. Then add the whipping cream and honey, whisking again over the water bath for about a minute. This warms the mixture just enough to gently dissolve the sugar and meld the ingredients without cooking the eggs. It’s a quick step but important for that smooth batter texture.

Step 3: Combine Dry Ingredients and Fold Gently

Sift your pastry flour, almond flour, cocoa powder, and baking powder together to make sure there are no lumps. Then fold them carefully into your wet mixture, just until combined. Overmixing will toughen the batter, and we want those light, fluffy mummies, so gentle is the name of the game here.

Step 4: Incorporate Chocolate Butter Mixture in Batches

Add your melted butter and chocolate mix in thirds, folding each addition gently until everything’s just combined. The batter will be rich and thick—if it feels too stiff after chilling, give it a gentle stir with a spatula before piping.

Step 5: Chill Batter and Prepare Pan

Cover your batter well and pop it in the fridge for at least 30 minutes—it makes a difference! Meanwhile, coat your madeleine pan with butter and dust it with cocoa powder to prevent sticking. I like to chill the pan too; a cold surface helps the batter puff up in the oven, giving you that picture-perfect hump.

Step 6: Pipe and Bake the Madeleines

Transfer your chilled batter into a pastry bag—it makes filling each well neat and easy. Pipe the batter evenly but don’t worry about making it perfect; madeleine pans are forgiving, promise. If you have time, refrigerate the filled pan again for about 30 minutes. Then bake your mummies at 340°F for 8-10 minutes, resisting the urge to open the oven early. That window is crucial for the rise and texture.

Step 7: Cool and Decorate Your Mummies

Once baked, tap your pan gently to release the madeleines and let them cool on a rack. For decorating, melt white chocolate and load it into a pastry bag with a fine tip. Pipe messy, crosshatch “bandages” over the madeleines, leaving spaces for the eyes. Stick candy eyes onto the white chocolate while it’s still soft, or pipe them on if using DIY eyes. Voila—your spooky, adorable mummy treats are ready to impress!

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Pro Tips for Making Chocolate Madeleine Mummies Recipe

Water Bath Whisking: Keep the heat gentle when warming eggs, sugar, and cream—whisk constantly to avoid any scrambling.
Chilling is Crucial: Don’t skip chilling the batter or the pan; it really helps develop that signature madeleine hump and perfect texture.
Don’t Overmix: Folding gently keeps the batter light—overdoing it can lead to dense, tough treats.
Creative Decorating: If you can’t find candy eyes, make mini eyes with white and dark chocolate piped on parchment paper—the kids love helping with this fun step.

How to Serve Chocolate Madeleine Mummies Recipe

Garnishes

I love keeping it simple with these little mummies—white chocolate “bandages” and candy eyes say it all. But if you want to get fancy, a light dusting of powdered sugar or a drizzle of dark chocolate adds a nice contrast. Little sprinkles in Halloween colors can make these treats extra festive if you’re serving a crowd of kiddos.

Side Dishes

Pair your Chocolate Madeleine Mummies with a warm cup of spiced pumpkin latte or a mug of creamy hot chocolate for cozy vibes. Or serve alongside a fresh fruit platter with clementines and pomegranate—because sometimes you do want that sweet-and-tart balance next to a rich dessert.

Creative Ways to Present

For Halloween parties, I like to plate these mummies on a black slate or a silver tray with faux cobwebs around for a spooky effect. You can even pop them into mini “coffin” bakery boxes for an extra dramatic reveal. Kids especially love when these are served with little “boo!” signs or scattered with Halloween confetti.

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Madeleine Mummies at room temperature in an airtight container for up to 3 days. If it’s humid where you live, I recommend keeping them in a cool, dry place to prevent the white chocolate decoration from melting or smudging. They still taste amazing the next day!

Freezing

If you want to freeze these mummies, lay them out on a parchment-lined tray first so they freeze individually. Once solid, transfer them into a freezer bag or airtight container with parchment between layers to avoid sticking. I’ve had great luck freezing for up to a month—just thaw overnight in the fridge before decorating or serving.

Reheating

Honestly, these madeleines are best enjoyed fresh or at room temp. But if you want to warm them slightly, pop them in a 300°F oven for just a few minutes—watch closely so the white chocolate decorations don’t melt too much. Avoid microwaving as it can soften the texture too much and affect the decorations.

FAQs

Can I make the Chocolate Madeleine Mummies Recipe ahead of time?

Absolutely! You can prepare the batter and chill it for up to 24 hours before baking. This actually helps the flavors develop more fully. If you want to decorate in advance, just store them carefully in an airtight container to keep the decorations intact.
What if I don’t have a madeleine pan?

While a madeleine pan gives you that iconic shell shape, you can bake the batter in mini muffin tins or other small molds. The texture and flavor will still be delicious; just adjust the baking time slightly and keep a careful eye to avoid overbaking.
How do I avoid scrambled eggs when whisking over the water bath?

Keep the whisking continuous and the heat gentle; your bowl should be above—not touching—the water to create a warm environment rather than direct heat. If the eggs start to smell cooked or look curdled, you’re heating too fast.
Can I make my own candy eyes?

For sure! Pipe small dots of melted white chocolate onto parchment paper for the whites, then add tiny dark chocolate dots in the center while the white is still soft. Let them harden in the fridge before using.
What’s the secret to getting the classic madeleine hump?

Chilling the batter and the pan before baking is key, along with the right oven temperature. This helps the batter spread and rise quickly once in the oven, forming that lovably puffy hump on each madeleine.

Final Thoughts

I can’t gush enough about how much joy this Chocolate Madeleine Mummies Recipe brings to both the kitchen and the party table. It’s one of those feel-good recipes that’s perfect for Halloween but delicious enough to enjoy year-round. Whether you’re baking with kids, gearing up for a spooky bash, or simply craving a sweet chocolate treat, these mummies deliver with charm and flavor every time. I hope you have as much fun making and eating these as I do—now go grab that madeleine pan and get started!