Chocolate Dipped Madelines
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Chocolate Dipped Madelines

By 

Claire Sporck of Sporckly

entertaining
About This Recipe

These delicate French cookies get a Spring & Mulberry makeover: buttery madeleines dipped in velvety date-sweetened Pure Dark Chocolate and adorned with dried flowers and a touch of edible gold. Pretty enough for a tea party and indulgent enough for dessert, they’re a refined-sugar-free treat that feels extra special.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Chocolate Dipped Madelines

By 

Claire Sporck of Sporckly

entertaining
About This Recipe

These delicate French cookies get a Spring & Mulberry makeover: buttery madeleines dipped in velvety date-sweetened Pure Dark Chocolate and adorned with dried flowers and a touch of edible gold. Pretty enough for a tea party and indulgent enough for dessert, they’re a refined-sugar-free treat that feels extra special.

Ingredients
Serving Size: 20 cookies
10

tablespoons unsalted, grass-fed butter
2

large eggs, at room temperature
¾

cup date sugar
2

tablespoons whole milk (or buttermilk)
1

tablespoon vanilla extract
1 ¼

cups all-purpose flour, sifted
½

teaspoon sea salt
1

Madeleine mold pan, greased with butter
2

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bars, melted

Dried edible flowers and edible gold, for garnish
Directions
  1. Preheat. Heat oven to 375°F and grease madeleine pan with butter.
  2. Melt butter. In a small saucepan, melt butter and set aside to cool slightly.
  3. Mix wet. In a mixing bowl, whisk eggs, date sugar, vanilla, milk, and salt until well combined.
  4. Add flour. Sift in flour in three additions, gently folding after each.
  5. Incorporate butter. Drizzle in cooled melted butter and fold with a spatula until smooth.
  6. Bake. Pipe or spoon batter into madeleine molds, filling each about ¾ full. Bake for 8–9 minutes, until golden and springy to the touch. Let cool before removing from pan.
  7. Dip and decorate. First melt chocolate. In a double boiler or heatproof bowl set over simmering water, melt Pure Dark Bars until smooth.
  8. Prepare molds. Decorate each clean cookie mold with a few dried flowers and a touch of edible gold.
  9. Dip. Spoon 1 tablespoon melted chocolate into each mold cavity, then press a baked madeleine (scalloped side down) onto the chocolate.
  10. Chill. Refrigerate 3 hours, until chocolate sets. Gently pop out cookies to serve.

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