Choc raspberry eclairs
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.