You know what our thick, Swiss-style hot chocolate is very good as? A dipping sauce. Just reduce the amount of milk a little, and try it with some homemade Madeleines.
We love the ones from Midweek Recipes by Jess Elliott Dennison, a favourite book we keep coming back to for its unfussy, thoughtful recipes. And Jess has kindly said that we can share the recipe here.
THE MADELEINE RECIPE
Makes 12 madeleines
Takes 10 minutes, plus 12 minutes baking time
100g unsalted butter
plus 1tbsp for buttering the tin
100g plain flour, plus more for dusting the tins
1 tbsp honey
1 orange, zested, plus another for garnish
(original recipe uses lemons, but oranges pair well with the dipping chocolate)
100g caster sugar
2 free-range eggs
3/4 tsp baking powder
Preheat the oven to 180°C (350°F/gas 4).
Gently melt the butter in a small pan, remove from the heat then liberally brush the tin with the melted butter. Dust the greased tin with flour, tap out any excess, then place in the freezer. This is going to ensure your madeleines don't stick to the tin.
Stir the honey and orange zest into the melted butter. In a bowl stir together the caster sugar and eggs until smooth, then stir in the melted butter mixture.
In another bowl, whisk together the flour and baking powder. Stir this mixture into the egg and butter mixture until smooth. Spoon the batter into the madeleine tin.
Bake for 10-12 minutes, or until they have formed a peak in the middle, and are lightly golden.
Remove from the oven, then use a teaspoon or small knife to remove them from the tin. Zest over the orange.
***
For the dipping chocolate, mix two tablespoons of your choice of Harth Hot Chocolate with a good slurp of milk. Stir over a low heat until thick and bubbling. Dip the madeleines in the chocolate.
Best eaten when fresh and warm!
