Chocolate Cutlets

Ingredients

• 250 g dark chocolate (min. 45% cocoa)
• 100 g ladyfingers
• 20 ml orange or almond liqueur
• 50 g hazelnuts (or almonds)
• 150 g dark couverture
• 40 g white couverture

Instructions

1. 1.

   Melt the chocolate. Cut the ladyfingers in half and drizzle with the liqueur. Chop the nuts or almonds. Fold the ladyfingers and nuts into the chocolate, spread the mixture into a small foil-lined square tin and chill (do not put it in the fridge!) until set.

2. 2.

   Melt and temper the couverture, brush over the chocolate cutlets and let set. Melt and temper the white couverture.

3. 3.

   Fill a freezer bag, trim the tip and pipe lines of couverture onto the cutlets. Let set, remove the cutlet mixture from the tin and place on a plate. Cut into pieces with a warmed knife.