These madeleines made me crave chocolate mousse. If you aren’t a batter eater, you probably don’t know what I’m talking about. You wouldn’t know how chocolately and fluffy and rich this batter was. And if you aren’t a batter eater, I’m jealous, truly. I’d be a size smaller if I didn’t love cookie dough.
But I’m glad they were baked, because it gave me a chance to finally use the madeleine pan I got for Christmas – two years ago. I do feel silly having a pan I’ve never used for so long, but at least it’s easy to store and relatively cheap. And honestly, seeing it in the cabinet every time I reached for my mini-muffin pan has made me happy.
And now I’m using it. For chocolate! You just can’t go wrong with little clam-shaped chocolate cakes, and dipping them in ganache is even better. Probably I should use the pan again a little sooner than two years from now. But first I need to make chocolate mousse.
Margo chose this recipe for Tuesdays with Dorie, and she has it posted on her site. I halved the recipe (and ate about 2 madeleines worth of batter). I “filled” the madeleines with strained cherry jam instead of marshmallow fluff; however, I found that the amount of jam I was able to stuff into each little cake was negligible.