Gilded Chocolate, Melt in your Mouth Madeleines

Elevate your dessert game with these irresistibly tasty and delightfully fancy chocolate-covered burnt butter Madeleines! Sprinkled with a touch of gold and silver, these melt-in-your-mouth Madeleine's make the perfect tea time (or any time of day really) treat.

• 200g of butter
• 4 eggs
• 100g of caster sugar
• 80g of brown sugar
• 20g of honey
• 200g of plain flour
• 3g of baking powder 

• Colour Mill Chocolate Drip (we used Chocolate and Dusk)
• Colour Mill Gold and Silver Leaf

1. In a small saucepan, melt the butter over medium heat. Once melted, continue cooking until the butter turns a deep golden-brown  and develops a nutty aroma. Be careful not to burn it. Remove from heat and allow to cool slightly for 10 minutes.
   
   
2. In a mixing bowl, beat the eggs, caster sugar, brown sugar, and honey together until pale and creamy.
   
   
3. Sift the plain flour and baking powder into the egg mixture. Gently fold until just combined.
   
   
4. Pour the slightly cooled burnt butter into the batter and fold until fully incorporated.
   
   
5. Rest it in the fridge for at least 2 hours.
   
   
6. Preheat your oven to 180°C  (350°F). Grease madeleine tray with butter and lightly dust with flour, tapping out any excess flour.
   
   
7. Pipe the batter into the prepared madeleine tray, filling each spot about three-quarters full.
   
   
8. Bake in the preheated oven for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly pressed.
   
   
9. Remove from the oven and allow the madeleines to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

1. Melt the Chocolate Drip as per intructions on the bottle.
   
   
2. Lightly grease your Madeleine pan with oil.
   
   
3. Fill each spot with Chocolate Drip until about 25% full.
   
   
4. Place your cooled Madeleines into each spot on top of the Chocolate Drip, pressing down until the Chocolate Drip spreads out to cover the base.
   
   
5. Refrigerate for approximately 10 minutes and gently remove each Madeleine.
   
   
6. Using a food-safe brush, lightly apply Gold and Silver Leaf onto the chocolate.

Plate up and enjoy!

Be sure to tag us @colour.mill #colourmillmade so we can see all your sweet creations!