I had bought some dark chocolate bars that I didn’t like very much. They were too strong at 75% cocoa without any vanilla and scant sugar in it. So I melted them down with some almond milk, sugar, and vanilla into a ganache-like consistency. I was keeping it in the fridge for a while (wasn’t sure what I wanted to do with it). Then I got my mini-madeleine pan just when I ran out of eggs. But I went ahead and made madeleines anyway. So they are vegan now. 🙂
Vegan Chocolate (mini) Madeleines
11 oz dark chocolate (approximately)
1/2 cup almond milk or soy milk
1/3-1/2 cup sugar (depending on the sweetness of the chocolate and liquid)
1 tbsp vanilla extract
1/2 cup flour
Heat liquid and dissolve sugar. Break chocolate into small chucks and melt in liquid over very low heat. Add vanilla, once incorporated, let cool till lukewarm or room temp before stirring in flour.
Preheat oven to 350º. Spray madeleine pan with oil, optional but they will probably come out easier (I didn’t spray my pans and there was minimal sticking). I tried not to over fill the molds. Bake for 15-17 minutes. This made exactly four batches with my mini madeleine pan (I only have one pan that makes 24 at a time).
I found out that I didn’t have to clean out the pan after each batch. Let it cool for 5min, and pop them out. Just refill pan when it’s cooled to the touch even if there’s a crumb layer stuck on. It pops out about the same each time. They have a fudgy brownie texture. After 15min of baking they are very moist, another minute or two will dry them more and give them a crispier edge.
also check out red bean and green tea madeleines