Chocolate Chipped Chocolate Dipped Madeleines
½ cup butter (1 stick)
1 teaspoon vanilla extract
1 cup ripe mashed bananas
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
¾ cup chocolate chips
¼ teaspoon freshly grated nutmeg
¼ teaspoon cardamom
½ teaspoon cinnamon
For the chocolate “dip:”
Half and half or heavy cream
1 tablespoon baking cocoa
Equipment: mini-muffin tin or madeleine pan
Cream together the butter and sugar in a large bowl. Add the eggs one at a time. Add the vanilla extract and the mashed bananas.
In a separate bowl, combine the flour, salt, baking soda and spices. Add to the banana mixture and stir until just blended. Add the chocolate chips and mix through. Pour into greased muffin tins or
shell pan (pre-greased and preheated) and dust the top of each muffin lightly with a little extra cinnamon. Bake in a preheated 350° oven for 15 minutes. Turn out on a kitchen towel to cool.
Set a small pan of water to a light simmer, and put a larger mixing bowl over it (or use a double-boiler.) Use the rest of the bag of chocolate chips, and add the tablespoon of baking cocoa and enough cream or ½ and ½ to make the chocolate thick enough to coat the muffins. Stir until dipping sauce is glossy. Line your plate or tray with wax or parchment paper to fit. Then one at a time, dip one end of the muffin into the chocolate. Let excess drain off, then lay down on the paper. If there is not enough chocolate to coat all the muffins, do alternating rows of chocolate and plain. Refrigerate long enough to harden the chocolate, then serve.