Valentine’s Day = a fabulous excuse to eat all forms of chocolate covered strawberries. 438: Chocolate Covered Strawberry Madeleines

You know how when you dip strawberries in chocolate but don’t eat them immediately and the berry turns overripe and mushy? Problem solved: swap the strawberry out for cake! If only a cake swap could solve bigger problems in this world too… but I digress.

A tiny ship full of goodies.

Gotta try this with white chocolate next time! I know that sentence feels sacrilegious but I promise it’s only for the decoration potential, not flavor.

Chubby lil guys. Only half of them got the signature madeleine “hump” but I’ll take it.

Note to future self: don’t let the madeleines cool on a wire rack unless uneven grill marks are the goal.

Freeze-dried strawberries bringing their flavor A-game without extra liquid.

The line-up.

Swirl and fold.

Swirl and fold, but make it pink.

Learning from past mistakes and not overfilling the molds.

A little extra toasty on the edges but nothing a chocolate cloak won’t fix.

Tucking each one in for their fridge nap.

My impatient self tried to pry one out before it finished setting so I had to eat it. Oops.

Happy munching!

Recipe inspired by beautyanddasweetz on Instagram