White chocolate and coconut balls, that’s what I came up with when I bought ladyfingers (is that how you call them? In French we call them boudoirs and in Italian savoiardi).
Positive: Crunchy. Ladyfingers are just an excuse to hold together the white chocolate and coconut great combo. They do an awesome job though.
Negative: They are sweet so they are not in the healthy category but WTF, we need those sometimes. I do.
- 100 g ladyfingers (about 12)
- 240 g white chocolate
- 3-4 tablespoons shredded coconut
…and the 4th ingredient:
- 2 tablespoons crème fraîche (or heavy cream)
Melt 160 g white chocolate with cream in a bain marie over low heat.
In the meantime, reduce ladyfingers into crumbs with your hands. Add coconut and mix.
When chocolate is melted, take the pan off the water and combine the dry ingredients with the chocolate directly in the pan.
Shape small balls between your hands and place them on a plate preferably covered with baking paper. Place in fridge for 10 minutes.
Melt the remaining chocolate (80 g) in a bain marie, turn off heat, and roll the coconut balls one by one inside the pan to cover them completely with white chocolate. Place them back on the plate covered with baking paper or on a cooling rack.
Sprinkle immediately with some shredded coconut and leave in fridge until serving.
My advice: Next time I will serve them with vanilla ice-cream for even more yumminess!