Another mint recipe coming right up. Today it’s chocolate mint chip madeleines that were so moist and spongy, that I couldn’t resist them. They were doing double duty in the chocolate department. The husband wanted me to soak them with creme de menthe, but I wanted to offer some alcohol-free minty desserts.
I did however suggest that he could just dip these madeleines in his beloved creme de menthe. He probably would have tried it if he wasn’t heading back to work. Work being driving. Driving what? A ginormous oil truck. Pretty sure all those things put a damper on that idea.
Oh well, at least our little guy was able to eat them!
I love the mini mint chips that are throughout these. They add a nice pop of flavor to the extra rich chocolate flavor.
I didn’t care for the air bubbles that were in the bottoms of the madeleines at first (or is the shell part considered the top?), but they’ve grown on me. I think they create a nice texture. I did try to bang them out, but the batter is quite thick and the chips allow the air bubbles to hide.
Way back, I had made some orange madeleienes. The pictures aren’t great, but they taste delicious!
Chocolate Mint Chip Madeleines
- Preheat oven to 350 degrees. Spray your madeleine pan with non-stick cooking spray.
- In a microwave-safe bowl, microwave the butter and semi-sweet baking chocolate for 30 seconds. Stir the mixture. Repeat 2 additional times. Let cool while you beat the sugar and eggs.
- In a medium bowl, add in the sugar, eggs, and vanilla extract. Beat on high for about 5 minutes. The mixture will have volume, be pale yellow, and thick.
- Once the egg mixture is beat, sift the cocoa powder, flour, and baking powder into it. Carefully fold it.
- Add the butter and chocolate mixture and mint chips into the the batter and stir.
- Place the batter into a disposable piping bag or large storage bag. Cut a small hole in the corner of the bag and pipe the batter into the pan. Don't overfill the pan. I put about 1 1/2 to 2 tablespoons in each madeleine mold.
- Place the pan in the oven and bake for 9 - 10 minutes until the madeleines are done. Be sure the pan is well coated with oil or non-stick cooking spray otherwise they may stick.
- Remove from pan and cool.
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