Name: Dark Chocolate Espresso Madeleines
Yield: Yield: 24 madeleines
Cuisine: French
Ingredients: 1 tbsp instant espresso powder dissolved in ⅓ cup warm water (or ⅓ cup strong black coffee, or 2 tablespoons instant coffee crystals dissolved in ⅓ cup warm water); 2 cups semisweet chocolate chips; 1½ sticks (12 tablespoons) unsalted butter; 1 cup semisweet or bittersweet chocolate chips (or 4 ounces chopped semisweet chocolate); 2 large eggs, room temperature; 1 cup all-purpose flour; 1 cup granulated sugar

Preparation info

Yield:
24
madeleines

Difficulty
Medium

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

From the moment I bought my first madeleine pans and started creating my own recipes, I tried to pack as much chocolate into the batter as I could. This trait served me well when I entered the Ghirardelli Chocolate Company Great American Chocolate Cookie Contest at the San Francisco Fair in 1980 and won the top prize for my “San Francisco Fudge Foggies,” a mix between brownies, fudge, and dense chocolate cake. My recipe went on to win the Grand CoCo Award for best overall recipe in Choco