Dark Chocolate Madeleines With Chocolate Mint Glaze Recipes

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DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE



Dark-Chocolate Madeleines With Chocolate Mint Glaze image

Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set.

Provided by Chef Kate

Categories     Dessert

Time 3h

Yield 24 cookies

Number Of Ingredients 14

6 tablespoons unsalted butter, cut into tablespoons
2 tablespoons unsweetened Dutch-processed cocoa powder
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites, at room temperature
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1/2 teaspoon mint extract

Steps:

  • 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.

Nutrition Facts : Calories 85.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.8, Sodium 45, Carbohydrate 8, Fiber 0.2, Sugar 4.3, Protein 1.5

CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES



Chocolate Ganache for Chocolate Glazed Madeleines image

This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

8 ounces semisweet chocolate, chopped
1 cup heavy cream, preferably not ultrapasteurized
Chocolate Glazed Madeleines

Steps:

  • Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
  • Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
  • When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
  • Transfer madeleines to a clean rack to dry.

CHOCOLATE GLAZED MADELEINES



Chocolate Glazed Madeleines image

Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 4 small or 2 large cakes

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter
4 large eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 cup sifted all-purpose flour
Chocolate Ganache for Chocolate Glazed Madeleines
White Chocolate Ganache for Chocolate Glazed Madeleines

Steps:

  • Heat oven to 350 degrees.
  • Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
  • Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
  • Melt the butter and allow it to cool while proceeding with the recipe.
  • Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
  • Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
  • Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
  • Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.

DARK CHOCOLATE MADELEINES



Dark Chocolate Madeleines image

Make and share this Dark Chocolate Madeleines recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 1h30m

Yield 12 cookies

Number Of Ingredients 9

3 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour, sifted
1/2 teaspoon double-acting baking powder
1 pinch salt
5 tablespoons unsalted butter, softened
1/4 cup superfine sugar
1 large egg, separated, at room temperature
1 tablespoon milk, at room temperature
2 teaspoons vanilla

Steps:

  • Position rack at center of oven and preheat to 375 degrees F.
  • Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
  • In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
  • In a small bowl, stir together the flour, baking powder, and salt.
  • In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
  • Add the egg yolk and continue mixing for 20-30 seconds, until light.
  • Beat in the melted chocolate.
  • Reduce the speed to low and mix in the milk and vanilla.
  • Add the flour mixture and mix just until smooth.
  • In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
  • Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
  • Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
  • Cool the madeleines in the pan on a wire rack for 10 minutes.
  • Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
  • Serve them warm, or cool completely and store in an airtight container.

Nutrition Facts : Calories 80.2, Fat 5.3, SaturatedFat 3.2, Cholesterol 30.5, Sodium 40.5, Carbohydrate 7, Fiber 0.1, Sugar 4.3, Protein 1

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE



Mint Buttercream Frosting With Dark Chocolate Glaze image

This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.

Provided by Brenda Benzar Butler

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup butter, softened
⅛ teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Steps:

  • In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
  • Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
  • Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g

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