This evening, I once again attempted to make ladyfingers. And again, I had mixed results. Previously, I followed a recipe that called for folding in 2.5 Tbls chocolate liqueur to the batter. But it seemed runny and didn't pipe well, so the end product didn't look very appealing. Tonight, I tried a different recipe that uses cocoa. But they seem too dry and they don't taste very chocolatey. Any suggestions for a better recipe? I've learned that ladyfingers aren't as easy as they look... Thanks!

I don't have a recipe for chocolate ladyfingers, but try taking your regular ladyfinger recipe and replacing 2-3oz of flour per pound with an equal amount of cocoa. That is the standard substitution I use for most recipes with good results.

Rubble for plain lady fingers the recipe in Bo Friebergs book works very well and is extremely easy (meaning it holds up for-ever) while you pipe it. It's taste is so-so, like purchased lady fingers but extremely easy to make and handle.

I haven't made chocolate lady fingers, but I think following Mikeh instructions is solid advise. I believe the Chocolate Spago cookbook and Payards chocolate cookbook (both non-pro books) have recipes published for chocolate ladyfingers if you need to see another recipe for comparasion. I also think the second book from Dessert Cirus has it too. The thought of adding chocolate liqiour doesn't sound like a good idea to me (who'd you get that from?). Personally I don't think of lady fingers as "yummy" plain or chocolate. It's like joconde it serves a purpose.

For the best: I currently use the recipe in Hermes' professional book. It's flavor and moisture is perfect. Although, you will have to work faster with this recipe then Friebergs.

Thanks Mikeh & W. DeBord for the advice and references! I'll give it another shot tonight!