Mocha Choca Madeleines

Here is a Recipe for Choca Mocha Madeleines.

Mocha Choca Madeleines

Makes 16


100g salted butter

2 eggs

100g caster sugar

1tsp instant freeze-dried coffee

85g plain flour

15g cocoa powder

For the sauce:

2 tbsp golden syrup

2 tbsp cocoa powder

1 tbsp water

Essential equipment

6-hole madeleine tin (or a 12-hole shallow bun tin), greased and floured

Disposable Piping Bag fitted with 10cm plain nozzle


Preheat the oven to 190°C/Gas 5.

Melt the butter in a saucepan over a medium heat. Do not let it boil. Set aside.

Put the eggs, sugar and coffee in a mixing bowl and beat with a hand-held electric whisk until light and fluffy and tripled in volume. If you have a freestanding electric mixer, you can do this using the whisk attachment. This will take 12–15 minutes.

Sift the flour and cocoa powder into the egg mixture, and pour in the butter. Gently, and I mean gently, fold these additions into the egg until smooth and silky.

Scoop the mixture into the piping bag and fill the madeleine molds about 2/3 full. Bake for 8–10 minutes (a minute or two longer if using a bun tin), or until the madeleines look slightly browned around the edge. Turn them out of the tin as soon as they are baked or they will stick.

To make the sauce, simply whisk together the ingredients until you have a smooth, glossy dip.


The Starbucks Versimo Coffee machine is available to buy from websites such as Selfridges and the Starbucks website itself.

Perfect coffee partner: Starbucks Verismo Espresso Roast Latte – the Latin American and Asia Pacific blend, which is dark roasted and has the perfect deep caramel tone to match the ultra-chocolaty flavours in these quick treats.

Photos by Abimarvel


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s