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Photo of Choc raspberry eclairs by WW

Choc raspberry eclairs

6
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Moderate
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.

Ingredients

Sponge finger biscuits

184 g, (8 x 23g large biscuits)

Low fat chocolate mousse

310 g, (4x62g tubs)

Fresh raspberries

200 g

Cocoa powder

½ tsp

Instructions

  1. Using a small serrated knife, carefully cut each sponge finger in half horizontally.
  2. Place mousse in a medium bowl and stir to combine. Spread over biscuit bases.
  3. Top mousse with raspberries and sandwich with biscuit tops. Dust éclairs with cocoa to serve.

Notes

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.

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