Ladyfingers hearts with chocolate and pistachio coating

Name: Ladyfingers hearts with chocolate and pistachio coating
Prep time: 20 min
Cook time: 3 min
Total time: 43 min
Yield: 2
Cuisine: En
Ingredients: 5 ladyfingers; 1 tbsp pistachios (7 g, chopped); 2½ oz dark chocolate (70 g)

vote now

Snacks

Very Easy

43 min

283 Kcal

This is not so much a recipe as a last-minute cunning that fixes Valentine's Day, as well as any other day that deserves a romantic detail. It's certainly not a romantic Red velvet cake: perfect, but complicated. Here, with three ingredients and a little time in the fridge, you can get a bite that is easy on the eyes and that, in addition, expresses without words. On Valentine's Day the symbol is clear, so let's not give it any more thought: we make hearts with ladyfingers (also known as Italian savoiardi), "glue" them with a little chocolate and dip them in dark chocolate. From there, the fun part is the decoration: chopped pistachio for contrast and texture or grated coconut if you want a softer finish or orange zest for a citrus scent. The rest is easy: leave them in the fridge, take them out to the table and enjoy.

Ingredients

5 ladyfingers
1 tbsp pistachios (7 g, chopped)
2½ oz dark chocolate (70 g)

Materials

Baking sheet or tray lined with baking paper
Bowl
Serrated knife

Preparation

Preparation20 min

Waiting time20 min

Cook time3 min

Chop the pistachios into small pieces and set aside.
In a bowl, place the chopped chocolate. Melt it in the microwave in short batches, stirring and integrating the chocolate between batches. You can also melt it in a bain-marie.
Cut each ladyfinger diagonally, approximately in half. You will be left with two pieces: a "tip" and a "wider part".
Rotate the pieces: join the two wide parts at the top (they will form the two lobes of the heart) and leave the ends down (they will form the tip of the heart). Adjust until the silhouette is clear. If your ladyfingers are very fragile, cut with a serrated knife and loosely.
Join both pieces by applying a small amount of chocolate in the center, where they meet, and press them together for a few seconds. Place your hearts on a tray with a wire rack. Place in the refrigerator and let stand for 5 minutes to make the cookie hearts more stable.
Cover each heart with chocolate. You can dip it on one side or (as we did) make a glaze by pouring it over the top.
Sprinkle the chopped pistachio on top.
Let them solidify at room temperature or 15-20 min in the refrigerator, and that's it!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How to make homemade ladyfingers for Valentine's Day?

You can use homemade ladyfingers cakes or buy them at the supermarket. Then you will only have to cut them and join them together to give them a heart shape.

Which chocolate is best for coating ladyfingers : dark, milk or white?

Dark chocolate 60-70% is the most balanced and contrasts better with the ladyfingers. Milk chocolate is sweeter and white works very well for decorating or for a sweeter finish.

How to melt chocolate in the microwave without burning it?

Heat in the microwave, in short batches of 20-30 seconds, at medium power, stirring between batches.

Why does chocolate get white or "sweaty" spots and how to avoid them?

They appear because the chocolate cools badly or goes from hot to cold all at once, or humidity (refrigerator) gets into it. To avoid this, let the chocolate temper before putting it in the refrigerator and always store it in a tightly closed and dry container.

What decorations or toppings can I use to decorate these chocolate hearts?

Pistachio, coconut, almond or hazelnut, orange or lime zest, freeze-dried raspberry... You can also top with strands of melted white chocolate or condensed milk. The dry toppings should be added just after the dark chocolate bath, before it sets. The white chocolate or condensed milk threads are best when the dark chocolate is already hard.

How do you store these chocolate ladyfingers hearts?

Store in an airtight container in a cool, dry place for 2-3 days. If it is hot, put them in the refrigerator (always closed) and take them out 10-15 minutes before serving.