Source: Martha Stewart Living, Spring 1991
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream, preferably not ultrapasteurized
- Chocolate Glazed Madeleines
Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
Transfer madeleines to a clean rack to dry.