John Myers
Eggnog Chocolates with Ladyfingers
The perfect eggnog chocolates with ladyfingers recipe with a picture and simple step-by-step instructions.
- 200 g Ladyfingers
- 100 g Ground almonds
- 200 ml Advocaat
- 150 g White couverture
- 50 g Dark chocolate couverture
- 10 g Palm fat
- Finely grate spoon biscuits or place in a freezer bag and crumble with the meat tenderizer. Mix with the ground almonds and eggnog in a bowl. If the mixture is too firm, add some egg liqueur, if it is too soft, add some almonds or sponge fingers.
- Shape the mixture into small balls with moistened hands and chill briefly. Melt the white couverture and palm oil in a water bath. Melt the dark couverture in the same way. Dip the balls in the white couverture and let them dry on a wire rack or baking paper. Then sprinkle with the dark couverture.
- You can of course also swap dark and white couverture. Or you can roll the balls in cocoa powder or powdered sugar. Also nice, dip the balls in white couverture and then roll them in desiccated coconut or sprinkle with them.
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