Pretty little no-bake ladybugs are almost too cute to eat. Be sure to have many helping hands to decorate these bugs, since the coating chocolate sets quickly. Remelt it in the microwave as needed.
- Portion size 30 servings
- Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013
- 12 ladyfinger cookies halved
- 3 tablespoons milk
- 1 3/4 oz good-quality dark chocolate chopped
- 3/4 cups mascarpone cheese at room temperature
- 1/2 cup icing sugar
- 9 oz red chocolate coating wafers (such as Merckens), melted
- 30 black jelly beans
- 30 pieces (1-1/2 inches/4 cm) black licorice whips
- 180 mini chocolate chips
- 60 pieces (1/2 inch/1 cm) black licorice whips
MethodIn food processor, pulse cookies until in coarse crumbs. With motor running, add milk. Add dark chocolate; process until finely chopped.
In bowl, combine mascarpone cheese with icing sugar; stir in cookie mixture. Cover and refrigerate until firm, about 30 minutes.
Shape by about 2 tsp into 30 balls; place on parchment paper–lined plate, pressing to flatten bottoms slightly. Working with 1 ball at a time, dip balls into red coating chocolate, letting any excess drip back into bowl; transfer to waxed or parchment paper–lined tray.
Attach long side of jelly bean to ball for head. Starting at jelly bean, attach one 1-1/2-inch (4 cm) long licorice piece along back for wings. Press 3 chocolate chips into body on each side of licorice.
Dip 1 end of two 1/2-inch (1 cm) licorice pieces into melted chocolate; attach behind head for antennae, holding until set. (Make-ahead: Refrigerate in airtight container for up to 4 days.)
Nutritional facts Per piece: about
- Sodium 24 mg
- Sugars 11 g
- Protein 2 g
- Calories 116.0
- Potassium 45 mg
- Cholesterol 13 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 2.0