Description
These Chocolate Madeleine Mummies are a spooky and delicious Halloween treat featuring rich chocolate madeleines decorated with white chocolate mummy wrappings and candy eyes. Perfect for festive gatherings, these bite-sized cakes combine a moist, flavorful batter with fun and easy decorating techniques.
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 set over a water bath, melt the dark chocolate and unsalted butter together until smooth and fluid. Stir in the vanilla extract, then set aside to cool slightly.
- Prepare Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until combined. Add the whipping cream and whisk again. Stir in the honey, then continue whisking the mixture over a water bath until the sugar has fully melted and the ingredients are well incorporated, about 1 minute. Be careful not to cook the eggs.
- Add Dry Ingredients: Sift the pastry flour, almond flour, cocoa powder, and baking powder into the wet mixture. Gently fold these dry ingredients into the wet mixture until just combined, forming the madeleine batter.
- Combine Chocolate Mixture: Gradually add the melted chocolate and butter mixture into the batter in three batches, folding gently until fully incorporated.
- Chill Batter: Cover the batter and refrigerate for at least 30 minutes to firm up and enhance texture. Meanwhile, preheat the oven to 340 degrees Fahrenheit.
- Prepare Madeleine Pan: Lightly brush the madeleine pan with butter and dust with cocoa powder, tapping out any excess. Transfer the chilled batter into a pastry bag for easy piping.
- Pipe Batter and Optional Chill: Pipe the batter carefully into the wells of the madeleine pan. Optionally, cover and refrigerate again for 30 minutes to keep the batter cold, which helps develop a characteristic madeleine hump.
- Bake Madeleines: Bake the madeleines in the preheated oven for 10 minutes. Avoid opening the oven door early to ensure even baking.
- Cool Madeleines: Once baked, gently tap the pan to release the madeleines and transfer them onto a wire rack to cool completely before decorating.
- Decorate as Mummies: Fill a pastry bag fitted with a small tip with the melted white chocolate. Pipe messy crosshatch patterns over the cooled madeleines to mimic mummy wrappings, leaving space for eyes.
- Add Candy Eyes: Attach small candy eyes onto the madeleines using a dab of melted white chocolate as adhesive if needed.
- Store and Serve: Store the decorated chocolate madeleine mummies in a cool place. Enjoy as a fun Halloween treat.
Notes
- For melting sugar in the egg mixture, use a simple water bath by pouring boiling water into a pot and holding the bowl with the egg mixture above it while whisking. Avoid overheating to prevent cooking the eggs.
- The chilled madeleine batter will be stiff; gently stir with a spatula a few times before piping.
- Madeleine wells are forgiving, so don’t worry about piping perfect shapes.
- Place the madeleine pan in the fridge before filling to keep it cold, encouraging a larger madeleine belly.
- Note that lighter-coloured madeleine pans may bake faster, so monitor baking time accordingly.
- If candy eyes are unavailable, you can make your own by piping small white chocolate dots on parchment, then adding smaller dark chocolate dots for pupils. Let them cool in a cool spot.
Nutrition
- Serving Size: 1 madeleine
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg
