Ladyfingers with chocolate and pistachio coating
This isn't so much a recipe as a last-minute trick that will save the day on Valentine's Day, as well as any other occasion that calls for a romantic touch. It's certainly not a romantic Red Velvet cake: perfect, but complicated.
Ingredients · Servings 2
- 5 ladyfinger biscuits
- 7 grams of pistachio
- 70g of dark chocolate
Method · 43 min
- Chop the pistachios into small pieces and set aside.
- Place the chopped chocolate in a bowl. Melt it in the microwave in short bursts, stirring and blending the chocolate between each burst. You can also melt it in a double boiler.
- Cut each ladyfinger biscuit diagonally, approximately in half. You will have two pieces: a "point" and a "wider part".
- Turn the pieces over: bring the two wide parts together at the top (these will form the two lobes of the heart) and leave the pointed ends facing down (these will form the point of the heart). Adjust until the shape is clear. If your ladyfingers are very fragile, cut them with a serrated knife, being careful not to press too hard.
- Join the two pieces by applying a small amount of chocolate to the center where they meet, and press for a few seconds to secure them. Place your hearts on a wire rack. Put them in the refrigerator and let them rest for 5 minutes to allow the cookie hearts to firm up.
- Cover each heart with chocolate. You can dip it on one side or (like we did) make a glaze by pouring it over the top.
- Sprinkle the chopped pistachios on top.
- Let them solidify at room temperature or for 15–20 minutes in the refrigerator. And that's it!
