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Chocolate Eclair Dessert

1. good quality milk chocolate, chopped 200 grams

2. Coffee 1 teaspoon

3. Cream 2 cups (400 ml) + cup (100 ml) for topping

4. Vanilla pudding or plain egg pudding 1 sachet

5. Milk 2 cups

6. Tea biscuits 2 half rolls (For e.g. Marie, Gluco etc)

7. Crushed nuts or chocolate for garnish

DIRECTIONS

1. In a heatproof bowl, microwave cream, chocolate and coffee together for 1-2 mins. Mix well.

Alternately, you can use a double boiler to melt cream, chocolate and coffee.

2. Take 2 cups milk and bring it to boil, add pudding sachet and mix well. Set aside.

3. In a dish, place a layer of biscuits. Top it with half of the warm pudding, then top with 1/3rd of

the chocolate mixture. Pour in a zig zag pattern to create design.

4. Layer with biscuits, pudding and the remaining chocolate mixture. Completely cover the top

with chocolate mixture.

5. Whip 1/2 cup for 3-4 minutes till soft peaks are formed.

6. Top the chocolate mixture with whipped cream, and garnish with nuts and grated chocolate.

7. Refrigerate for at least 4 hours.


1. Layer the base with biscuits
2. Make pudding (rafhan) like you normally do, pour 1/2 pudding mixture (warm) on the biscuits
3. On double boiler melt
Choclate cream and coffee make ganache ,
4. Put this 1/3 ganache on the pudding layer
5. Repeat step 1 and 2
6. Pour remaining 2/3 ganache on top covering whole top