Coffee Balls

Finely crush the ladyfingers and place them in a bowl.

Thoroughly stir the instant coffee powder into the espresso syrup.

Add the coffee–syrup mixture to the crumbs, mix well and let sit for about 30 minutes.

Coarsely chop the milk chocolate and slowly melt it in a hot water bath.

Stir the melted chocolate into the biscuit–coffee mixture until everything is evenly combined.

Line a shallow dish (approx. 20×12 cm) with aluminium foil, fill with the mixture, smooth the surface, cover and chill in the refrigerator for about 30 minutes to set.

Lift the slab out of the dish, cut into squares, shape into balls and roll in chocolate shavings or cocoa powder.

Store the coffee balls in a well-sealed container in a cool place until serving.