Chocolate Éclair Refrigerator Dessert Recipe

Chocolate Éclair Refrigerator Dessert

Talk about a dessert that will wow! Take your chocolate eclair to the next level with this no-bake dessert! - by Mel Burge

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TIP! Be careful not to over-beat the custard. Dessert can be made up to two days ahead. For an adult version, replace ½ cup milk with coffee-flavoured liqueur.

Ingredients

1 ½ x 250g packets Milk Coffee biscuits

2/3 cup milk

CUSTARD

2 x 100g sachets AeroplaneVanilla Flavoured Dessert Mix

2 ½ cups milk

600ml tub thickened cream

CHOCOLATE ICING

300g dark chocolate, finely chopped

1 cup thickened cream

1 tablespoon honey

Method

To make custard, combine all ingredients in the large bowl of an electric mixer. Using a whisk attachment, beat on low speed for 30 seconds until combined. Increase speed to high. Beat for a further 1 ½ to 2 minutes, or until thick and firm peaks form. Set aside.
One at a time, dip one-third of the biscuits into milk, turning to coat.
Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity), trimming to fit.
Spoon half the custard over biscuits. Spread evenly. Repeat layering with remaining biscuits and custard, finishing with a biscuit layer. Refrigerate for 15 minutes.
To make icing, combine all ingredients in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over biscuits in dish. Spread evenly. Refrigerate, covered, for at least 6 hours, or overnight.
Spoon into serving bowls.

Mel Burge

Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.