Chocolate Madeleines recipe is perfect for those delicate, shell -shaped cookies. Line them up around the edge of a clear glass bowl, then fill the center with a light mousse or pudding for a French-influenced dessert.
Melt butter in microwaveable bowl. Skim off foam from surface; keep warm. In small bowl, combine cocoa powder with water; stir until dissolved. Add to butter; stir to blend. Sift together the flour, baking soda and salt; set aside. Preheat oven to 325°F. Spray pan with vegetable pan spray with flour. In medium bowl, combine eggs and sugar. Whip on high speed with electric mixer until thick and lemon-colored, about 3 minutes. Add vanilla; stir to blend. Gradually stir in butter mixture. Fold in flour mixture. Spoon about 1 tablespoon batter into each cavity. Bake 13-14 minutes or until madeleines are firm to the touch. Remove pan from oven and immediately turn pan over onto cooling grid; gently tap to release madeleines.
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