No bake chocolate canapes

1. 

ladyfingers 7 oz (200 g) • ground walnuts 7 oz (200 g) • vanilla sugar 1 pc • powdered sugar 2 oz (60 g) • unsalted butter 3.5 oz (100 g) • cooking chocolate 3.5 oz (100 g) • egg white 1 pc • currant jam 2 tbsp

Mix to combine ground sponge biscuits, ground walnuts, vanilla and powdered sugar, melted chocolate, jam, egg white, rum and butter and work the pastry. Cover it with plastic bag and place in refrigerator for about one hour.

2. 

Use a rolling pin to spread the rested pastry on a sugared wooden board or between two sheets of foil until it is about 1,5 cm thin and cut out cubes (4x4cm), or various shapes so that they are a little bit larger then the sponge biscuit.

3. 

unsalted butter 2.75 oz (80 g) • powdered sugar 4 tbsp • chocolate topping

Dip surface of the cut pastry in melted chocolate and in the centre place a little bit of cream prepared as follows: beat together butter and sugar until smooth.

4. 

ladyfingers • black coffee 1 tsp • water ¾ cup (200 ml)

Cook black coffee, dip the sponge biscuits in for one second and stick them on the cream at chocolate bottom.