Chocolate Madeleines Dipped in Rum & Raisin Chocolate
Ingredients
Rum and raisin chocolate
Instructions
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In a large bowl, combine all ingredients and whisk until smooth. Refrigerate for 30 minutes.
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Preheat oven to 180°C/350°F. Using a pastry brush, grease all the moulds of the madeleine tins with 2 tablespoons melted butter.
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Remove the madeleine batter from the fridge and evenly fill the deepest part of each mould with a spoonful of the mixture. Bake for about 8-10 minutes or until cake springs back when lightly touched. Try not to overcook as they will be dry.
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Remove from oven and allow to cool for a couple of minutes before removing from the moulds (give the pans a little shake and madeleines should fall out).
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For the rum and raisin chocolate, combine all ingredients together in a microwave-safe bowl and microwave in short bursts, stirring until completely melted and smooth. Take care not to overcook the chocolate.
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When the madeleines have completely cooled, dip in the rum and raisin chocolate and enjoy! These are best eaten almost immediately after they have cooled.
Note
*To ensure these remain nut free, check that the chocolate you use does not contain nuts.
Suitable to freeze.
For gluten free, substitute the flour for gluten-free flour.
User Reviews
These are delicious and very easy to make. We just used plain Belgian Chocolate to dip and it was lovely! Will make again!
It doesn’t specify what size spoonful to put in the moulds. I found 1 level tablespoon was just right. [Bear in mind that tablespoon measurements can vary, depending what part of the world you live in, and your moulds might be different sizes.)
I found cooking spray was more convenient than butter for greasing the pans, and you couldn’t tell the difference between the two batches in flavour or texture.
These madeleines were very easy to make and enjoyed by all the family, even the one that rarely eats dessert! I used Bournville Old Jamaica rum and raisin dark chocolate, which was totally delicious, but rather rich for the younger members of the family. I made an extra batch of sauce for them using Cadbury’s Dairy Milk caramel, which worked very well. For an informal entertaining dessert, it would be fun to make several batches of madeleines with a selection of different flavoured chocolate sauces!