Perfect Chocolate Madeleines Recipe for Everyone

In a mixing bowl, grate the zest of the lemon using the fine side of a grater. Combine the lemon zest with the granulated sugar and mix well.

Add the eggs to the sugar mix and whisk until the sugar is dissolved. Then, gradually incorporate the *softened unsalted butter*, continuing to whisk until the mixture is smooth and creamy.

Sift the all-purpose flour, cocoa powder, and baking powder together. Gently fold this dry mixture into the wet ingredients until just combined.

Transfer the batter to a pastry bag or piping bag and secure the top. Place the bag in the refrigerator overnight to allow the flavors to develop and the batter to firm up.

Preheat your oven to 190-200°C (375-400°F). Grease a madeleine baking pan with *unsalted butter*, and if it's metal, sprinkle a little flour to prevent sticking.

Fill the cavities of the pan with the batter, making sure to fill each space about two-thirds full.

Place the baking pan in the preheated oven and bake for approximately 13 minutes, or until the edges are golden and a toothpick inserted comes out clean.

To make the chocolate ganache filling, heat the dark chocolate, heavy cream, and cognac together in a small saucepan over low heat. Stir gently until smooth and emulsified.

Remove from heat and transfer the ganache to a clean pastry bag. Allow it to cool in the refrigerator for about an hour until it's firm yet still pipeable.

Once the ganache is at the right consistency, take the madeleines out of the pan. Use the tip of the pastry bag to insert into the center of each madeleine and gently squeeze until the ganache fills the cookie nicely.

Once filled, return the madeleines to the refrigerator for about 2-3 hours to set the ganache.

For an extra special touch, consider dipping the madeleines in melted chocolate before serving. Enjoy these delicious chocolate madeleines with your favorite beverage!