How to make
In a chopper, grind the ladyfingers and walnuts into flour. Transfer them into a bowl. In another bowl, place the coffee, sugar, rum essence and mascarpone.
Stir until a smooth mixture is obtained and pour it over the cookies. Knead everything until you get a ball of dough.
Shape balls the size of a walnut. Melt the chocolate in a water bath and transfer it into a tea cup. Prepare a tray lined with baking paper.
Using a fork, dip a ball into the chocolate and take it out. Hold it over the cup, so that the excess chocolate can fall into it. Place the chocolates in the tray. Do the same with the other chocolates.
Using a fork, drizzle the remaining chocolate on the finished chocolates. Refrigerate them for 3-4 hours.
