This is a luscious dessert; with all things sinful. Let your teeth bite into a layer of dark chocolate, and pleasure yourself with the soft soaked intoxicating interior; the kind that makes you close your eyes and feel that warm feeling running through you. A decadent dessert, perfect for the holidays and parties.
It is also a dessert not so difficult to make. Arjun came up with the idea of using the store bought Ladyfingers/Savoiardi to make a quick dessert to satisfy his cravings; rum soaked fingers, coated with dark chocolate and sprinkled with lightly toasted nuts. Believe me these are delicious and you will not be able to stop at one. We have been doing this for ourselves and a no alcohol version for the kids (Soaking the fingers in Tang) and both the versions disappear in a blink.
We have used rum, dark chocolate and pistachios for ours. Do use your favorite kind of alcohol, chocolate and nuts; the possibilities are endless.
Liquor soaked Chocolate Finger
- 4 Store Bought Ladyfingers/Savoiardi
- 1.5 oz Rum/Spiced Rum/Brandy/Orange Liqueur/Kirsch (Or your favorite booze)+ 1/2 Oz water
- 1 Cup Semi Sweet Chocolate/Bitter Sweet Chocolate Chips/Dark Chocolate
- 1 Tablespoon Oil
- Pistachios/Hazelnuts (or your favorite nut), coarsely chopped and lightly toasted
- Parchment paper
- Pastry Brush
Melt the chocolate & oil in a bowl. Heat it in the microwave or a double boiler over the stove. Stir it in to a smooth paste like consistency with no lumps. Set aside.
Combine rum and water.
Dip a ladyfinger/savoiardi in the rum + water mix (dip it just enough to have it soaked; do not leave the savoiardi in the liquid for long, it will get mushy and fall apart) and carefully place it on the parchment paper. Repeat this with all the ladyfinger/savoiardi.
Carefully brush on the melted chocolate on top and the sides of the soaked ladyfingers/savoiardi. It should be a fairly thick layer, for it needs to be stiff when chilled. The inside is still going to stay soaked and soft.
Chill in the refrigerator till the chocolate coating hardens. Take them out of the refrigerator; turn them over and repeat the above process of coating them with the melted chocolate. Make sure all of the cookie is covered; sprinkle the toasted nuts on the top and put it back in the refrigerator again. Chill till the chocolate coat hardens.
(I know I made a very untidy work of coating the savoiardi. I had no patience and wanted to be done and eat them quick. I would love to see them smooth and silky the next time I do it.)
Enjoy every bite of it, one after another.
These make pretty homemade edible gifts! Set them up in a layer in a pretty box and pass them around for the holidays.