Dark-Chocolate Madeleines With Chocolate Mint Glaze

Recipe by Chef Kate
READY IN: 3hrs
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
  • Remove from the heat and stir in the cocoa powder.
  • Strain the mixture and let cool until tepid.
  • Meanwhile, melt the chocolate, and allow it to cool slightly.
  • Sift the flour, baking powder and salt together into a small bowl and set aside.
  • Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
  • Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
  • Remove the bowl with the eggs and sugar from the water and dry off the bottom.
  • Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
  • Beat in the vanilla extract.
  • In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
  • Fold the dry ingredients into the egg-sugar mixture.
  • Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
  • Place 2 racks in the lower half of the oven and preheat to 375 degrees.
  • Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
  • Remove the pans and the batter from the refrigerator.
  • Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
  • Bake for 15 minutes, or until the center springs back when lightly touched.
  • Do not overbake.
  • Remove the madeleines from the molds and cool on a wire rack.
  • To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
  • In a small saucepan, bring the heavy cream to a boil.
  • Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
  • Stir gently until the chocolate is melted and combined.
  • Stir in the mint extract.
  • Using a pastry brush, generously glaze half of the shell side of each madeleine.
  • Allow the glaze to set before wrapping in plastic or storing in an airtight container.