Chocolate Dipped Pumpkin Madeleines Recipe

Directions

• 1.

  Preheat oven to 375° F. Spray madeleine pan generously with cooking spray. Dust with flour.

• 2.

  In a small bowl, sift together flour, baking powder, salt and spices. Set aside.

• 3.

  In another small bowl melt butter, set aside.

• 4.

  In a large bowl, combine eggs, Truvia Cane Sugar Blend and Truvia Brown Sugar Blend. Mix well for 2 minutes on low speed, stop mixer, scrape down bowl. Mix an additional 3 minutes on med-high speed. Remove from mixer.

• 5.

  Add vanilla and pumpkin puree, mixing by hand until fully incorporated.

• 6.

  Add the flour in thirds. Folding in each addition by hand, with a rubber spatula until all is moist.

• 7.

  Add butter in thirds, folding each addition in by hand until thoroughly mixed.

• 8.

  Fill each space on the madeleine pan, ¾ full of batter.

• 9.

  Bake 375° F for 15-17 minutes or until cake springs back and edges are browned. Lift up one with knife, to see if browned on bottom.

• 10.

  Remove from pan and allow to cool on a wire rack.

• 11.

  Place ½ cup of chocolate chips in a heatproof bowl over a small saucepan filled with 1 inch of water, (bowl should be larger than saucepan).

• 12.

  Bring water to a simmer and melt chocolate slowly, stirring frequently.

• 13.

  When chocolate is completely melted, remove it from the heat and add the remaining chips. Stir until chips are melted.

• 14.

  Dip a cooled madeleine into the chocolate with scalloped side down, coating about ¾ of the front and ¼ of the back.

• 15.

  Place on wax paper and allow them to harden.

• 16.

  Store in airtight container.