Description
These Chocolate Madeleine Mummies are a spooky twist on the classic French madeleine, featuring rich chocolate flavor and fun Halloween mummy decorations made from piped white chocolate and candy eyes. Perfect for festive gatherings, these treats combine tender, cocoa-infused madeleines with playful mummy wrappings for a delightfully eerie dessert.
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
- Prepare chocolate and butter: In a small bowl, melt the dark chocolate and butter together over a water bath until fluid. Add vanilla extract and set aside.
- Mix wet ingredients: In a large bowl, whisk together eggs and sugar. Add whipping cream and whisk again. Add honey and whisk the mixture over a 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 wet mixture. Gently fold the dry ingredients in to form the madeleine batter.
- Incorporate chocolate mixture: Add the melted chocolate and butter mixture to the batter in three batches, folding gently until combined.
- Chill the batter: Cover the batter and refrigerate for at least 30 minutes while preheating the oven to 340 degrees F.
- Prepare madeleine pan: Lightly brush the madeleine pan with butter and dust with cocoa powder, tapping out excess cocoa.
- Pipe batter into pan: Transfer the batter into a pastry bag and pipe into the madeleine wells. Optionally, cover and refrigerate for another 30 minutes for a better rise.
- Bake: Bake the madeleines for 10 minutes without opening the oven door prematurely. Once done, tap to release and cool on a wire rack.
- Decorate mummy madeleines: Transfer melted white chocolate into a pastry bag with a thin tip. Pipe messy crosshatch mummy wrappings on each madeleine, leaving space for the eyes.
- Apply candy eyes: Attach candy eyes using a small amount of white chocolate as glue if needed. Store in a cool place until serving.
Notes
- A simple water bath (boiling water in pot with bowl above) is sufficient for melting sugar without cooking eggs—avoid over-heating to prevent scrambled eggs.
- After chilling, the batter will be stiff; gently stir it before piping.
- Perfect piping shape is not required; madeleine pans are forgiving.
- Keeping the pan cold helps produce a puffier madeleine belly.
- Lighter colored pans tend to bake slightly faster; adjust timing as needed.
- If candy eyes are unavailable, create your own by piping white chocolate dots on parchment with smaller dark chocolate dots in the center.
Nutrition
- Serving Size: 1 madeleine
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg
