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1
In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
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2
Remove from the heat and stir in the cocoa powder.
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3
Strain the mixture and let cool until tepid.
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4
Meanwhile, melt the chocolate, and allow it to cool slightly.
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5
Sift the flour, baking powder and salt together into a small bowl and set aside.
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6
Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
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7
Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
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8
Remove the bowl with the eggs and sugar from the water and dry off the bottom.
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9
Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
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10
Beat in the vanilla extract.
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11
In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
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12
Fold the dry ingredients into the egg-sugar mixture.
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13
Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
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14
Place 2 racks in the lower half of the oven and preheat to 375 degrees.
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15
Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
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16
Remove the pans and the batter from the refrigerator.
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17
Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
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18
Bake for 15 minutes, or until the center springs back when lightly touched.
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19
Do not overbake.
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20
Remove the madeleines from the molds and cool on a wire rack.
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21
To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
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22
In a small saucepan, bring the heavy cream to a boil.
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23
Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
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24
Stir gently until the chocolate is melted and combined.
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25
Stir in the mint extract.
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26
Using a pastry brush, generously glaze half of the shell side of each madeleine.
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27
Allow the glaze to set before wrapping in plastic or storing in an airtight container.
