Chocolate Dipped Mocha Fingers
Recipes for Home & Restaurant
by Nadine Lloyd
3 egg whites
¾ cup caster sugar
½ cups hazelnuts – ground
1½ tablespoons instant creamy coffee powder
¼ cup plain flour – sifted
3.5oz (100g) dark chocolate
3.5oz (100g) white chocolate
Preheat the oven to 248°F (120°C).
Line a baking tray with baking paper.
In a large bowl, beat the egg whites until soft peaks form.
Gradually add the sugar and beat until glossy.
Stir in the ground hazelnuts, coffee powder, and sifted flour until well combined.
Spoon the mixture into a piping bag and pipe 8cm (3.2in) lengths onto the baking paper.
Bake for 20 minutes.
Remove and cool on wire racks.
Melt the chocolate in a double boiler.
Dip half the finger sticks into the chocolate and allow them to set on a tray lined with baking paper.
Place the tray into the refrigerator until set.
Serve with tea or coffee.