Description
Delightfully spooky and delicious, these Chocolate Madeleine Mummies are perfect for Halloween. Rich chocolate madeleines are baked to perfection, then decorated with white chocolate mummy wrappings and candy eyes for a fun and festive treat everyone will love.
Ingredients
Scale
Chocolate Madeleines
- 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)
Halloween Madeleine Mummy Decorations
- ½ cup white chocolate, melted
- 32 small candy eyes
Instructions
- Melt Chocolate and Butter: In a small bowl over a water bath, melt the dark chocolate and butter together until fairly fluid. Stir in vanilla extract and set aside.
- Prepare Egg Mixture: In a large bowl, whisk eggs and sugar together. Add whipping cream and whisk again. Add honey and continue whisking over the water bath for about 1 minute until sugar has melted and ingredients are fully incorporated.
- Combine Dry Ingredients: Sift pastry flour, almond flour, cocoa powder, and baking powder into the bowl. Gently fold the dry ingredients into the wet mixture to form the madeleine batter.
- Incorporate Melted Chocolate: Gradually mix the melted chocolate and butter mixture into the madeleine batter in three parts until fully combined.
- Chill Batter: Cover the batter and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 340 degrees Fahrenheit.
- Prepare Madeleines Pan: Lightly butter the madeleine pan and dust with cocoa powder, tapping out excess.
- Pipe Batter: Transfer the chilled batter into a pastry bag and pipe it into the wells of the madeleine pan. Optionally, refrigerate the pan with batter for another 30 minutes for a better rise.
- Bake: Bake the madeleines for 10 minutes without opening the oven door early to avoid deflation.
- Cool Madeleines: Remove from oven, tap to release madeleines from pan, and cool completely on a wire rack before decorating.
- Decorate Mummies: Place melted white chocolate in a pastry bag with a small tip and pipe messy crosshatch lines over each madeleine to create mummy wrappings, leaving space for eyes.
- Add Eyes: Stick candy eyes onto each madeleine using a small dab of white chocolate as glue if needed.
- Store and Serve: Store the finished madeleine mummies in a cool place and enjoy your spooky treat.
Notes
- A simple water bath for melting sugar and combining egg mixture is sufficient; avoid overheating to prevent scrambling the eggs.
- The chilled batter may be stiff; gently stir it before piping for easier handling.
- Don’t worry too much about perfectly piping the batter into the madeleine molds; the wells are forgiving.
- Chilling the madeleine pan helps the batter stay cold and produces a nice muffin top or ‘belly’ on the madeleines.
- Baking time may vary slightly depending on the type of madeleine pan; darker pans might require slightly longer baking.
- If candy eyes are unavailable, make your own using piped white chocolate dots with a smaller dark chocolate dot in the center; store cooled to prevent melting.
Nutrition
- Serving Size: 1 madeleine
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
