Level: medium
Preparation: 30 minutes
Cooking: 3 minutes
Servings: 4 people
Author: Matilde Vicenzi
Ingredients for the mousse
- 10.5 oz white chocolate
- 0.2 cup coffee
- 2 egg yolks
- 4 Vicenzovo Ladyfingers
- 0.7 oz grated dried coconut
Ingredients for the baskets
- 1/2 stick melted butter
- 1.7 oz all-purpose white flour
- 1.7 oz powdered sugar
- 1 egg white
Preparation
- Blend the basket ingredients until you obtain a dense and uniform mixture.
- Use a spoon and spread it on a baking tray by dividing it into 4 circles, each one of 3,9 inches in diameter.
- Bake in the oven at 392° F for 3 minutes. Take them out of the oven and turn them over on 4 coffee cups so that they take the shape of a basket.
- Melt the chopped chocolate in a bain-marie with coffee.
- Meanwhile, beat the egg yolks.
- Once the chocolate has melted down completely, add the beaten egg yolks and amalgamate until you will obtain a dense and creamy mixture.
- Stuff the 4 baskets with the cream and decorate with 1 Vicenzovo ladyfinger cut in half and grated coconut.