Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Dipped Ginger Madeleines (Made with Fresh Ginger) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

These Chocolate Dipped Ginger Madeleines are delicate, moist French sponge cakes infused with fresh and ground ginger, warming spices, and a rich molasses undertone. The madeleines are coated with a zingy fresh ginger glaze before being half-dipped in smooth melted chocolate and decorated with festive sprinkles, making them a perfect treat for holiday gatherings or anytime you crave a spiced, chocolatey delight.

  • Total Time: 1 hour 27 minutes
  • Yield: 12 servings

Ingredients

For the Batter

  • 1/2 cup + 1 tablespoon unsalted butter (melted and cooled, save 1 tbsp for buttering the pan)
  • 2 large eggs (at room temperature)
  • 2/3 cup granulated sugar
  • 2 tablespoons molasses
  • 1 teaspoon fresh ginger (finely grated)
  • 1 teaspoon vanilla extract
  • 1 cup (130g) all-purpose flour
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 pinch sea salt
  • 2 tablespoons whole milk

For the Ginger Glaze

  • 1 teaspoon fresh ginger (grated and strained to extract juice)
  • 1 cup powdered sugar (sifted)
  • 1/8 teaspoon vanilla extract
  • 2 tablespoons whole milk

For the Chocolate Dip

  • 1 cup chocolate melting wafers (melted)
  • Sprinkles or coarse sugar for decorating

Instructions

  1. Prepare the Batter: Melt 1/2 cup of butter and cool it. In a small bowl, mix flour, ground ginger, cinnamon, cloves, and salt. Using a stand mixer with whisk attachment, beat eggs and sugar on high until fluffy. Add molasses, grated fresh ginger, and vanilla, mixing on low just until combined.
  2. Combine Dry Ingredients: Slowly add the flour mixture to the egg mixture on low speed until just combined.
  3. Add Butter: With mixer on low, drizzle in melted cooled butter slowly. Then fold the batter by hand 3-4 times to fully incorporate butter without overmixing.
  4. Chill the Batter: Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2-3 days.
  5. Preheat Oven and Butter Pan: Preheat oven to 350°F (175°C). Brush madeleine pan with reserved butter and chill pan in freezer while oven heats.
  6. Scoop Batter: Remove pan from freezer and fill each mold with about 1 tablespoon of batter using a cookie scoop or spoons.
  7. Bake: Bake for 10-12 minutes. Check at 10 minutes. When edges are dark brown and centers spring back when poked, remove from oven.
  8. Cool: Let madeleines cool for 5-10 minutes in pan, then transfer to a wire rack to cool completely.
  9. Prepare Ginger Glaze: Grate fresh ginger and strain juice. Whisk together ginger juice, powdered sugar, vanilla extract, and milk until smooth.
  10. Glaze Madeleines: Dip each cooled madeleine in the ginger glaze and return to cooling rack with parchment underneath. Allow glaze to set.
  11. Melt Chocolate: Microwave chocolate wafers in a glass measuring cup in 30-second intervals, stirring each time, until fully melted and smooth.
  12. Dip in Chocolate: Dip each glazed madeleine halfway in melted chocolate. Place on parchment paper and immediately decorate with sprinkles or coarse sugar if desired.
  13. Set and Store: Allow chocolate to harden fully. Store madeleines in an airtight container at room temperature for 2-3 days.

Notes

  • Ensure eggs are at room temperature for better aeration when beaten.
  • Do not overmix the batter after adding butter to keep madeleines tender.
  • Batter can be refrigerated up to 2-3 days before baking to enhance flavor.
  • Using a chilled madeleine pan helps achieve the characteristic hump and perfect texture.
  • Fresh ginger juice in the glaze adds a zesty kick that complements the warm spices.
  • Chocolate dipping can be substituted with white or dark chocolate according to preference.
  • For best results, use a fine strainer to separate ginger juice from pulp to avoid gritty glaze.
  • Store madeleines in an airtight container to maintain freshness and softness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/chocolate-dipped-ginger-madeleines-made-with-fresh-ginger-recipe/