DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE

Dark-Chocolate Madeleines With Chocolate Mint Glaze image

Oh these are good and rich--more like a cookie to have with coffee than with a Proustian tisane. They require a little work but they really are worth it. From "Chocolate Passion: Recipes and Inspiration From the Kitchens of Chocolatier Magazine," by Tish Boyle and Tim Moriarty. Cooking time includes time for chilling the batter and cooling the cookies and allowing for the glaze to set.

Provided by Chef Kate

Categories Dessert

Time 3h

Yield 24 cookies

Number Of Ingredients 14

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Ingredients

6 tablespoons unsalted butter, cut into tablespoons
2 tablespoons unsweetened Dutch-processed cocoa powder
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites, at room temperature
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1/2 teaspoon mint extract

Steps:

In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
Remove from the heat and stir in the cocoa powder.
Strain the mixture and let cool until tepid.
Meanwhile, melt the chocolate, and allow it to cool slightly.
Sift the flour, baking powder and salt together into a small bowl and set aside.
Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
Remove the bowl with the eggs and sugar from the water and dry off the bottom.
Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
Beat in the vanilla extract.
In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
Fold the dry ingredients into the egg-sugar mixture.
Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
Place 2 racks in the lower half of the oven and preheat to 375 degrees.
Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
Remove the pans and the batter from the refrigerator.
Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
Bake for 15 minutes, or until the center springs back when lightly touched.
Do not overbake.
Remove the madeleines from the molds and cool on a wire rack.
To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
In a small saucepan, bring the heavy cream to a boil.
Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
Stir gently until the chocolate is melted and combined.
Stir in the mint extract.
Using a pastry brush, generously glaze half of the shell side of each madeleine.
Allow the glaze to set before wrapping in plastic or storing in an airtight container.