Description
Delightfully spooky Chocolate Madeleine Mummies featuring rich dark chocolate and a tender crumb, decorated with white chocolate mummy wrappings and candy eyes. Perfect for a Halloween treat with a moist, buttery texture and a subtle almond and cocoa flavor.
Ingredients
Scale
Chocolate Madeleines
- 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)
Halloween Madeleine Mummy Decorations
- ½ cup white chocolate, melted
- 32 small candy eyes
Instructions
- Melt Chocolate and Butter: In a small bowl over a water bath, melt the dark chocolate and butter together until fluid. Stir in vanilla extract and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together eggs and sugar. Add whipping cream and whisk again. Incorporate honey and whisk the mixture over a water bath for about 1 minute until the sugar has melted and ingredients are fully incorporated.
- Add Dry Ingredients: Sift pastry flour, almond flour, cocoa powder, and baking powder into the wet mixture. Gently fold the dry ingredients in to form the batter.
- Combine with Chocolate Mixture: Gradually mix the melted chocolate and butter into the batter in three additions until fully combined.
- Chill Batter: Cover the batter and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 340 degrees Fahrenheit.
- Prepare Madeleine Pan: Lightly brush the madeleine pan with butter and dust with cocoa powder, tapping out any excess.
- Pipe Batter and Chill: Transfer batter to a pastry bag and pipe into the madeleine wells. Optionally, cover and refrigerate an additional 30 minutes for a colder pan.
- Bake: Bake the madeleines for 10 minutes without opening the oven door early.
- Cool: Release madeleines from the pan by tapping, then cool them on a wire rack before decorating.
- Decorate Mummies: Fill a pastry bag with melted white chocolate and pipe a messy crosshatch mummy wrapping pattern on each madeleine, leaving space for the eyes.
- Add Candy Eyes: Affix candy eyes onto the white chocolate using a small dot of white chocolate as glue if needed.
- Store: Store the decorated madeleines in a cool place and enjoy saying “Boo!” with every bite.
Notes
- Use a quick water bath to melt sugar in the egg mixture; avoid cooking the eggs to prevent scrambling.
- The chilled batter will be stiff; gently push a spatula through it before piping.
- Madeleine wells are forgiving; pipe the batter approximately into each well without fussing over perfect shapes.
- Chilling the pan helps the batter retain coldness, resulting in puffier madeleine “bellies.”
- Baking times can vary slightly based on pan color; lighter pans bake slightly faster.
- If candy eyes are unavailable, create your own by piping white chocolate dots topped with small dark chocolate centers on parchment paper and cooling.
Nutrition
- Serving Size: 1 madeleine
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
