Delicious Chocolate Madeleines Recipe

Begin by gently *melting the unsalted butter* in a saucepan over low heat. It is essential not to let it boil; we only want it to melt completely.

In a mixing bowl, combine the *eggs and granulated sugar*. Whisk them together vigorously for about 2-3 minutes until the mixture becomes *smooth and creamy*.

Next, sift together the *all-purpose flour, cocoa powder, and baking powder*. Gradually incorporate this dry mixture into the egg mixture, stirring gently until you achieve a *homogeneous batter*.

Add the *melted butter* and *milk* to the batter. Stir carefully to ensure everything is blended well without overmixing.

Transfer the batter into a piping bag and place it in the refrigerator for at least 1 hour. Chilling the batter is crucial for creating the perfect *madeleine shape and texture*.

While the batter chills, preheat your oven to 220°C (428°F). This high temperature will help to achieve that characteristic *madeleine bump*.

After chilling, fill each madeleine mold with the batter. Be sure not to overfill to allow for rising while baking.

Bake the madeleines in the preheated oven for 3 minutes at 220°C (428°F). Then, lower the temperature to 200°C (392°F) and continue to bake for an additional 6-7 minutes until they are *golden brown and spring back when touched*.

While the madeleines cool, *melt the dark chocolate* in a heatproof bowl over simmering water, or in the microwave at intervals of 30 seconds until smooth.

Pour the melted chocolate into the molds, then place the cooled madeleines on top. Ensure the chocolate covers them, then refrigerate until the chocolate has set. This final touch will make your *madeleines even more delicious and visually stunning*!