Cheat’s double-dipped madeleines

This simple recipe from Annie Bell transforms shop-bought madeleines into a truly special treat. Mix up your sprinkles and decorations to suit the occasion.

double-dipped madeleines
Chris Alack

MAKES 6

6 bought madeleines (or a Bonne Maman packet of 7)
300g dark chocolate
sprinkles and mini cake decorations, as desired

1. Have ready the bought madeleines. Break up and gently melt about 150g dark chocolate (minimum 70 per cent) in a large bowl set over a pan containing a little simmering water. Tip the bowl, scrape the chocolate into a small pool and dip the fluted side of each madeleine to liberally coat it. Use a pastry brush to touch up the edges and any uncoated bits. Place chocolate-side up on a plate and chill for about 30 minutes or until set.

2. Repeat with another 150g chocolate to coat the other side of the madeleines. Decorate with sprinkles and mini cake decorations as desired. Serve chilled, when set.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.