Name: Chocolate Madeleine Mummies Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: French
Ingredients: 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); ½ cup white chocolate, melted; 32 small candy eyes

Jump to Recipe· 4.8 from 3 reviews

If you’re looking to surprise your friends or family with a Halloween treat that’s as adorable as it is delicious, I’ve got just the thing for you. This Chocolate Madeleine Mummies Recipe is my go-to for combining festive fun with rich, chocolatey goodness. It’s surprisingly simple, yet the end result looks like you spent hours crafting each spooky little treat. Trust me, you’ll want to keep these in your regular fall baking rotation!

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Why This Recipe Works

Rich, Moist Texture: The combination of dark chocolate, butter, and almond flour gives the madeleines a soft, melt-in-your-mouth feel that’s impossible to resist.
Perfectly Balanced Sweetness: Using honey alongside sugar adds depth and warmth, avoiding that overly sweet taste you sometimes get in Halloween treats.
Easy Yet Impressive Decoration: The white chocolate mummy wrappings and candy eyes transform simple madeleines into festive masterpieces without a lot of fuss.
Make-Ahead Friendly: You can prep and bake these in batches and store them, making party prep stress-free.

Chocolate Madeleine Mummies, Halloween madeleine cookies, spooky Halloween desserts, chocolate treat ideas, festive fall baking - The image shows several small, dark brown oval cakes placed on a white marbled surface. Most of the cakes are decorated like mummies with a crisscross pattern of light cream-colored icing draped over them in thin, ribbon-like lines. Each decorated cake has two small, round white candy eyes with black dots in the center, placed near the top. One plain cake without decoration is visible, showing a ridged texture on top. There is a cooling rack partially in the top left corner with a few cakes on it, and a small sprinkle of cocoa powder is scattered near the cakes. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Madeleine Mummies Recipe has a special role, creating that irresistible flavor and texture you’ll love. Plus, I’ve dropped a few personal tips on picking the right ingredients so your madeleines come out perfect every time.

Chocolate Madeleine Mummies, Halloween madeleine cookies, spooky Halloween desserts, chocolate treat ideas, festive fall baking - Flat lay of glossy dark chocolate chunks with a rich deep brown color, creamy pale yellow unsalted butter blocks, smooth white chocolate pieces glowing softly, golden honey drizzles shimmering slightly, fresh large eggs with smooth brown shells, fine light almond flour mounds with a soft texture, velvety dark cocoa powder heaps in rich reddish-browns, and tiny round candy eyes with bright white backgrounds and black pupils scattered playfully, all arranged naturally with gentle overlaps and seasonal charm, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Use high-quality butter to get that rich, creamy base—it helps the madeleines stay tender and moist.
Dark Chocolate: Chopped finely, it melts smoothly into the batter adding a deep cocoa flavor; choose something around 60-70% cocoa for balance.
Vanilla Extract: Just a splash adds a warm undertone that complements the chocolate beautifully.
Eggs: They provide structure and help the batter rise gently for that classic madeleine hump.
Honey: Adds subtle sweetness and a touch of moisture—don’t skip it! It keeps the texture lovely.
Granulated Sugar: Balances the honey with a clean, sweet taste and helps with the classic madeleine crisp edges.
Whipping Cream: Adds richness and a silky consistency to the batter.
Pastry Flour: Its lower protein content than all-purpose flour gives you a delicate, tender crumb.
Almond Flour: Adds a gentle nuttiness and extra moisture, making your madeleines more complex in flavor.
Cocoa Powder: Provides that quintessential chocolate taste and beautiful dark color.
Baking Powder: Small but mighty, it helps your madeleines get that iconic little “belly” by giving a nice lift.
White Chocolate: For piping on fun mummy wrappings – be sure to melt it slowly for smooth decorating.
Candy Eyes: They’re the cutest touch and totally nail the Halloween vibe; if you can’t find these, I’ll share a fun tip below for making your own!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chocolate Madeleine Mummies Recipe is. Sometimes I swap out the almond flour for hazelnut flour or add a pinch of cinnamon for an autumnal twist. You should absolutely feel free to make it your own—after all, that’s half the fun in baking, right?

Add a Spice Kick: Sprinkle a bit of ground cinnamon or pumpkin spice into the batter for a cozy fall vibe—I swear it adds just the right warmth.
Dairy-Free Swap: Use coconut oil instead of butter and a non-dairy cream like oat cream, and you’re good to go for a vegan-ish twist (just switch the white chocolate for a dairy-free version too!).
Make It Minty: Add a drop of peppermint extract to your melted butter-chocolate mixture for some unexpected holiday flair that’s always a hit.
Extra Boo Factor: Try red or orange candy eyes for a spooky twist, or drizzle a little colored white chocolate as “blood spatters” for a Halloween party spectacle.

Step-by-Step: How I Make Chocolate Madeleine Mummies Recipe

Step 1: Melt Your Chocolate and Butter the Easy Way

Start with a small bowl over a water bath (double boiler style). I melt the dark chocolate and butter together slowly until silky smooth—this should be fluid but not hot. Stir in the vanilla extract while it’s still warm, then set it aside. This forms that rich chocolate base that makes the madeleines so irresistible.

Step 2: Whisk Your Eggs and Sugar Until Just Right

In a large bowl, whisk together your eggs and sugar. Then add the whipping cream and honey, whisking over a gentle water bath again for about a minute until the sugar completely dissolves. Don’t overdo it here—you don’t want scrambled eggs! This creates a glossy, smooth mixture that contributes to your madeleine’s tender crumb.

Step 3: Sift and Fold Your Dry Ingredients

Sift together the pastry flour, almond flour, cocoa powder, and baking powder. Gently fold these dry ingredients into your wet batter, being careful not to overmix. You want a nice, smooth mix but still light. Once that’s done, fold in your melted chocolate butter in three batches until everything is just combined.

Step 4: Chill the Batter and Prep Your Pan

Cover your batter and let it chill in the fridge for at least 30 minutes – this helps develop flavor and firms up the batter so it holds shape better while baking. Meanwhile, brush your madeleine pan lightly with butter, dust with cocoa powder, and tap out excess. I always pop the pan in the fridge during this step—cold pans make the madeleines puff up beautifully.

Step 5: Pipe Your Batter and Bake

Transfer your batter into a pastry bag (this part always makes me feel fancy!). Pipe the batter into each madeleine well, filling about 3/4 full. If you want, cover them again and chill for another 30 minutes — cold batter equals better rise. Then bake at 340°F for 8-10 minutes, but hold off on opening the oven door early or you could flatten those delicate mounds.

Step 6: Cool and Decorate Your Mummies

Once baked, tap the pan gently to release the madeleines, then cool them completely on a wire rack. For decorating, melt white chocolate and pipe messy, crisscross “bandages” over each madeleine, leaving spots for the candy eyes. Attach those adorable little eyes with a dab of melted white chocolate and voilà — your mummies come to life!

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Pro Tips for Making Chocolate Madeleine Mummies Recipe

Gentle Folding: Overmixing your batter will make the madeleines tough—fold just enough to combine for a tender crumb.
Use a Cold Pan: Chilling the madeleine pan before baking helps the batter puff up into that classic hump.
Patience with Piping: Your piping doesn’t have to be perfect—madeleine molds are forgiving, so just aim for roughly filling the wells without overflowing.
DIY Candy Eyes: No eyes? No problem. Pipe small dots of white chocolate on parchment, then add tiny dark chocolate pupils before they set, and use these homemade googly eyes for decorating.

How to Serve Chocolate Madeleine Mummies Recipe

Garnishes

I like to keep garnishes simple but impactful. A dusting of powdered sugar over the mummies adds a frosty contrast to their dark cocoa base. Sometimes I sprinkle a few edible glitter flakes for a magical shimmer that kids absolutely love.

Side Dishes

These chocolate madeleine mummies pair beautifully with a warm cup of spiced chai, hot apple cider, or even a creamy pumpkin latte. For a party spread, I add a bowl of fresh berries and some lightly salted nuts to balance the sweetness.

Creative Ways to Present

I’ve had lots of fun arranging these madeleine mummies standing up on trays surrounded by “cobweb” spun from spun sugar or thin threads of white chocolate. For Halloween parties, placing them tucked into small “coffin” boxes or on spooky-themed platters really amps up the fun factor.

Make Ahead and Storage

Storing Leftovers

I store leftover madeleine mummies in an airtight container at room temperature, ideally in a cool place, for up to 3 days. The white chocolate wrappings keep their texture pretty well, but if your kitchen tends to be warm, refrigeration can help—just bring them back to room temperature before serving.

Freezing

Freezing works great if you want to prep early: I freeze the baked, cooled madeleines without decoration on a baking sheet, then transfer them to a freezer bag. Defrost completely before decorating. Decorating takes a bit of time, but prepping in advance saves loads of stress on the day of your party!

Reheating

To refresh your madeleines, pop them in a warm oven (about 300°F) for 3-4 minutes—just enough to warm through without melting the white chocolate decoration. This little trick brings back that fresh-from-the-oven feel and makes them taste like a dream.

FAQs

Can I make these madeleines without almond flour?

Absolutely! Almond flour adds moisture and flavor, but you can substitute with more pastry flour or even finely ground oats if you have dietary restrictions. Just be aware that the texture might be a little less tender and nutty.
What if I don’t have a madeleine pan?

If you don’t have a madeleine pan, mini muffin tins can work as a backup, though the shape won’t be quite the same. The baking time might vary, so check for doneness a bit earlier to avoid overbaking.
How do I store decorated Chocolate Madeleine Mummies?

Store them in a cool, dry place in an airtight container. If it’s warm, refrigeration helps prevent melting, but bring them to room temperature before eating for best flavor and texture.
Can I prepare the batter ahead of time?

Yes! The batter can be refrigerated for up to 24 hours, which actually enhances the flavor and texture. Just give it a gentle stir before piping into the pan.

Final Thoughts

This Chocolate Madeleine Mummies Recipe is truly one of my favorite seasonal treats to bake because it combines both charm and flavor without fussing over complicated technique. Plus, seeing the delight on kids’ and adults’ faces when you hand over these little “mummy snacks” is priceless. So, put on your apron, get that white chocolate melting, and have a blast making these spooky yet sweet bites—you’re going to love every step of the process and every bite afterward!