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!

By Mikeh (Mikeh) on Friday, October 13, 2000 - 08:24 am: Edit

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.

By W.DeBord on Friday, October 13, 2000 - 08:47 am: Edit

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.

By Rubble (Rubble) on Friday, October 13, 2000 - 11:43 am: Edit

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