These chocolate-dipped Earl Grey madeleines are infused with the citrusy bergamot flavor of Earl Grey tea, and dipped in dark chocolate. You will love these chocolate dipped Earl Grey madeleines, because the Earl Grey tea complements the chocolate so beautifully!
- 6 tablespoons unsalted butter
- 4 Earl Grey tea bags
- 2 teaspoons light brown sugar
- 2 teaspoons honey
- 2 eggs (large)
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 ounces semisweet chocolate melted
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In a small pot, melt the butter over low heat.
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Gently stir the contents of the tea bags into the melted butter, and continue to warm over low heat for 5 minutes.
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Remove the tea butter from the heat and allow to steep for another 5 minutes.
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Strain the tea butter through a fine mesh sieve lined with cheesecloth, and stir in the brown sugar and honey until dissolved (may require gentle reheating).
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Combine the eggs and granulated sugar in a mixing bowl, set it over a shallow bowl of very hot water, and stir with your hands until the egg mixture feels warm to the touch and the sugar is completely dissolved (no longer grainy).
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Remove the bowl from the heat and whip the mixture on high speed until tripled in volume.
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Sift the flour, baking powder, and salt together, and fold into the eggs in two additions, taking care not to deflate the air from the mixture.
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Stir a little of the batter into the tea butter, and then pour the tea butter back into the batter. Fold until completely incorporated.
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Spoon or pipe the batter into the wells of a buttered and floured madeleine pan.
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Bake at 350 degrees for 8-10 minutes or until just beginning to turn golden around the edges.
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Unmold immediately and cool on a wire rack.
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When completely cool, dip the edges in melted chocolate.