Mocha Hazelnut Madeleines

Mocha Hazelnut Madeleines






Makes 12

Time: 1 hour


  • 50g butter
  • 40g plain flour, plus extra for dusting
  • 1 tbsp coffee granules
  • 1 egg
  • 50g caster sugar
  • 8g cocoa powder
  • 1 tsp honey

To Decorate

  • 25g milk chocolate
  • 50g chopped hazelnuts


  1. Preheat the oven to 180C. Butter and then lightly flour 12 hole madeleine tin (or a muffin tin if you don’t have one). Turn the tin upside down to tap out the excess flour and then place to one side.
  2. Put the butter into a pan and leave to melt over a low heat. Take the butter off the heat and add the coffee granules, stir to dissolve. Leave to cool to one side until needed.
  3. Put the egg and sugar into a bowl and whisk until pale and thick (an electric whisk will save a lot of elbow grease here!).
  4. Sieve the flour and cocoa into the whisked egg mixture. Then add the honey and the melted coffee butter. Fold everything togetehr with a spatula to get a smooth batter, being careful to keep as much air in the mixture as possible.
  5. Spoon the mixture into the prepared tin, filling each hole to just below the rim (1-2 tbsp tends to work). Chill in the fridge for 1 hour.
  6. Bake the madeleines in the oven for around 10 minutes, until soft and risen. Leave to cool in the tin.
  7. Melt the chocolate in a glass or metal bowl over a pan of gently simmering water. Whilst waiting for the chocolate to melt put the hazelnuts into a small roasting tin and put into the oven for 5 minutes to brown a little.
  8. Dip the bottom 1/3 of each madeleine into the chocolate and then into the roasted hazelnuts. Leave on a sheet of baking paper to set and then enjoy!

Thanks for reading!

Emma x

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