Choc raspberry eclairs
Add some fruit to your next éclair and swap the cream for a velvety smooth chocolate mousse. These are a simple treat when entertaining with friends.
Sponge finger biscuits
184 g, (8 x 23g large biscuits)
Low fat chocolate mousse
310 g, (4x62g tubs)
- Using a small serrated knife, carefully cut each sponge finger in half horizontally.
- Place mousse in a medium bowl and stir to combine. Spread over biscuit bases.
- Top mousse with raspberries and sandwich with biscuit tops. Dust éclairs with cocoa to serve.
TIPS: You can use strawberries (thinly sliced) or orange segments instead of raspberries. Large sponge-finger biscuits are found in 500g packets in the biscuit aisle of the supermarket.