Ingredients

Unibic sponge finger biscuits
Strong espresso coffee
Prepared Belgian chocolate mousse
Chocolate Ganache: 70% chocolate / 30% thickened cream
Coffee flavoured crème anglaise

Method

Tray up required number of biscuits close together. Pipe a thick tube of mousse down the length of each biscuit. Dip the bottom of the top biscuit
in the warm espresso coffee and place on top of the mousse. Place the tray of fingers into the cool room for 20 minutes. Spoon on the warm Ganache over the length of each biscuit to enrobe them. Sprinkle with nuts or grated chocolate. Refrigerate until required.

To serve

Pour coffee flavoured crème anglaise on to the plate. Set chocolate finger onto the anglaise. Garnish with icing sugar and your imagination.

Click here for printable pdf of this recipe:
Nicholson_Recipe_ChocFinger.pdf