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    Chocolate Madeleines with Dulce de Leche

    September 2, 2021 by Julie Marie 3 Comments

    1.5K shares
    Jump to Recipe

    These chocolate madeleines with Dulce de Leche are small delicious pillows! These madeleines are surprisingly easy and quick to make! Madeleines has a reputation of being finicky, but this recipe is super simple and quick to make. You will end up wanting to make them over and over again.

    Chocolate madeleines with Dulce de Leche cut in half.

    These chocolate madeleines with Dulce de Leche are for chocolate and caramel lovers! They have a rich and autumnal flavor and combining it with a pillow soft Madeleine just makes it a perfect autumn treat.

    It has a crispy dark chocolate shell which adds adds a lovely contrasted texture and flavor to the soft Madeleines.

    For more madeleine recipes, try Passion Fruit Madeleines, Rhubarb Madeleines and Blueberry Madeleines.

    STEP-BY-STEP INSTRUCTIONS - MADELEINES

    For the full recipe, see recipe further below.

    Melt the butter, without letting it boil. Once melted set it aside while making the batter.

    In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.

    In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.

    Now carefully add the melted butter and with a spatular fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.⁣

    ⁣Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC and place the Madeleine mold in the freezer.

    If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.

    Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill the each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.

    Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.

    Chocolate madeleines with Dulce de Leche on a plate.

    STEP-BY-STEP INSTRUCTIONS - CHOCOLATE COVER

    Wash and thoroughly dry the Madeleine silicone mold.

    Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.

    Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.

    Madeleine should be enjoyed as close to baking them as possible for the best result.

    STORAGE

    As madeleines are such small cakes, they can become dry relative fast. Madeleine should be enjoyed as close to baking them as possible for the best result. They can though be stored in an airtight container at room temperature.

    chocolate madeleines with Dulce de Leche on a plate.

    Other Madeleine Recipes To Try

    • Raspberry Madeleines
    • Choux au Craquelin with Raspberry and Nutella
    • Choux au Craquelin with Coffee and Dulce de Leche
    • Raspberry Choux au Craquelin

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Chocolate Madeleines with Dulce de Leche

    These soft chocolate madeleines filled with Dulce de Leche and dipped in dark chocolate are perfect for any chocolate and caramel lover!
    5 fra 1 stemme
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine French
    Servings 9 madeleines

    Equipment

    • 9 cavity Madeleines silicone mold

    Ingredients
      

    MADELEINES

    • 55 g butter melted
    • 1 large eggs room temperature
    • 50 g granulated sugar
    • ¼ teaspoon vanilla extract
    • 45 g all-purpose flour
    • 10 g unsweetened cocoa powder
    • ⅛ teaspoon baking powder
    • 1 pinch salt
    • A can of dulce de leche

    CHOCOLATE COVER

    • 90 g dark chocolate
    • 5 g flavor neutral oil e.g. canola oil

    Instructions
     

    MADELEINES

    • Melt the butter, without letting it boil. Once melted set it aside while making the batter.
      55 g butter
    • In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.
      1 large eggs, 50 g granulated sugar, ¼ teaspoon vanilla extract
    • In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.
      45 g all-purpose flour, 10 g unsweetened cocoa powder, ⅛ teaspoon baking powder, 1 pinch salt
    • Now carefully add the melted butter and with a spatular fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.⁣
    • ⁣Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC and place the Madeleine mold in the freezer.
    • If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.
    • Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill the each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.
      A can of dulce de leche
    • Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.

    CHOCOLATE COVER

    • Wash and thoroughly dry the Madeleine silicone mold.
    • Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.
      90 g dark chocolate, 5 g flavor neutral oil
    • Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.
    • Madeleine should be enjoyed as close to baking them as possible for the best result.

    Nutrition

    Carbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 19mgSodium: 26mgPotassium: 109mgFiber: 2gSugar: 8gVitamin A: 40IUCalcium: 23mgIron: 2mg
    Keyword chocolate, dark chocolate, dulce de leche, madeleines
    Tried this recipe?Let us know how it was!

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    Filed Under: All Recipes, Easy to Make Recipes, Fall Recipes, Madeleines and Choux Recipes Tagged With: chocolate, dulce de leche, madeleines

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    Comments

      5 from 1 vote

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    1. Belle

      October 10, 2023 at 7:26 am

      5 stars
      Wow that was odd. I just wrote an extremely long comment but after I clicked
      submit my comment didn't show up. Grrrr... well I'm not writing
      all that over again. Anyways, just wanted to say fantastic blog!

      Reply
      • JJ

        November 28, 2023 at 2:50 am

        Hello, do these need to be stored in the fridge? (Assuming there are any left;-) Thanks!

        Reply
        • Julie Marie

          November 28, 2023 at 9:34 am

          No, they are best kept at room temperature 🙂

          Reply

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    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

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