Double Dark Chocolate Dipped Madeleine's Recipe

Looking for that delectable desserts to treat yourself with after a long hard day at work? Our Double Dark Chocolate Dipped Madeleines are the perfect bite sized treat to indulge on with a cuppa. Dipped in our melted delicious Dark Chocolate Drops, these madeleines are a taste sensation.


  • 100g unsalted butter (plus extra for greasing)
  • 2 large free range eggs
  • 100g caster sugar
  • 65g plain flour (plus extra for dusting)
  • 35g cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 100g Lily O’Brien’s Dark Chocolate Drops (finely chopped)
  • 2 tbsp. of chopped nuts

BAKING TIP: If you fancy like added a citrus rush to your madeleines why not make yourself some orange essence to the mix instead of vanilla.


  1. To start, put the unsalted butter in a saucepan over a medium heat until it foams and turns a nutty brown colour.

BAKING TIP: Make sure to watch the pan carefully, as butter can burn quickly.

  1. Pour into a bowl and set aside to cool.
  2. Beat the eggs, sugar and vanilla extract in a large bowl with an electric hand whisk for 5 minutes until thick and pale.
  3. Fold in the flour, baking powder and cocoa powder together.
  4. Then gradually sift the flour and cocoa into the sugar and eggs mixture and fold in gently.
  5. Then add a spoonful of the mixture in at a time, folding at as you go to the melted butter.
  6. Mix together until smooth and combined.
  7. Cover with cling film and chill overnight.
  8. The next day, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour.
  9. Put the tin in the freezer to chill for 30 minutes.
  10. Heat oven to 200C/180C fan/gas mark 6.
  11. Remove the chilled tin from the freezer and the mix from the fridge.
  12.  Add about 1 heaped tbsp. to each madeleine hole.

BAKING TIP: Be careful not to overfill as they will rise over the edge and won’t form the characteristic hump.

  1. Bake in the oven for 8-10 minutes or until golden brown around the edges.
  2. Immediately turn out the madeleines onto a wire rack and leave to cool fully.
  3. Melt the chocolate drops in a microwaveable bowl in the microwave until half melted, carefully not to let the chocolate burn.
  4. Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment.
  5. As the chocolate starts to set, but while still a little tacky, sprinkle with some of your favourite nuts or toppings.