Level: mediumPreparation: 30 minutesCooking: 3 minutesServings: 4 peopleAuthor: Matilde VicenziIngredients for the mousse10.5 oz white chocolate0.2 cup coffee2 egg yolks4 Vicenzovo Ladyfingers0.7 oz grated dried coconutIngredients for the baskets1/2 stick melted butter1.7 oz all-purpose white flour1.7 oz powdered sugar1 egg whitePreparationBlend the basket ingredients until you obtain a dense and uniform mixture. Use a spoon and spread it on a baking tray by dividing it into 4 circles, each one of 3,9 inches in diameter.Bake in the oven at 392° F for 3 minutes. Take them out of the oven and turn them over on 4 coffee cups so that they take the shape of a basket.Melt the chopped chocolate in a bain-marie with coffee. Meanwhile, beat the egg yolks. Once the chocolate has melted down completely, add the beaten egg yolks and amalgamate until you will obtain a dense and creamy mixture. Stuff the 4 baskets with the cream and decorate with 1 Vicenzovo ladyfinger cut in half and grated coconut.