For the Dough 

12 Savoiardi Cookies crushed (commonly known as lady fingers)

2 tsp Sugar


1/3 Cup mascarpone (let soften 30 minutes prior to use)


1 Tbsp heavy whipping cream 

2 Tbsp Espresso 

For Dipping 

3 oz quality dark chocolate

 3 oz milk chocolate cocoa for sprinkling 

Instructions: 

1. In a food processor add the Savoiardi cookies and sugar and pulse until crushed. 

2. Add the mascarpone and cream, combine. 

3. Brew espresso using the EC Select. 

4.Then add the espresso a little at a time and combine. Dough should be thick. 

5. Place dough in a bowl and cover with plastic wrap. Refrigerate for approximately 3 hours. 

6. Remove the dough from the refrigerator and roll into golf ball sized bites. Freeze the dough balls for about 15-20 minutes. 

7. While dough is in the freezer, melt the chocolate in a heat resistant bowl over boiling water. Stir until completely melted. 

8. Remove the dough balls from the freezer. Place a stick or toothpick in each dough ball and dip in the melted chocolate. Place on parchment paper covered tray with toothpicks still attached. Dust with cocoa powder.