Add in eggs and sugar into a mixing bowl

Mix at medium speed until it turns pale yellow

Sift in flour and salt and mix at low speed

Add in chocolate rice and melted butter and mix until combined

Refrigerate the batter for at least an hour to get that traditional Madeleine hump

Lightly brush non-stick madeleine pan with melted butter

Use ice cream scoop to spoon cold batter into madeleine moulds

Put some sprinkles on top of each madeleine batter

Bake in a preheated oven at 180°C for about 8 mins until golden brown

Cool the madeleines slightly before removing from the pan

Place the madeleines on a wire rack to cool down before storing in airtight containers.