Ladyfingers layered with chocolate and vanilla pudding, topped with a chocolate sauce and whipped cream. These easy-to-make Ladyfinger Mini Eclairs are perfect for bridal, baby showers, parties, or just a good sweet snack.
Today I want to share with you a recipe to test the waters a bit. This is one I made up myself, using David’s love for Boston Cream and Eclairs as my inspiration. I have had a package of ladyfingers in the freezer since I made the Tiramisu for David’s birthday. Each time I pull the freezer drawer open, they call out to me!
I finally got tired of the voices inside the freezer drawer. So I pulled them out to defrost, then I slathered them down in chocolate and vanilla pudding, topped them with more chocolate, and oh yes, whipped cream. This is a no-brainer recipe that is easy to make. Perfect for bridal or baby showers or just a good sweet snack.
How To Make Ladyfinger Mini Eclairs
Prepare both the chocolate and vanilla puddings, per package instructions.
When the pudding is ready, separate the layers of the ladyfinger. Next, spoon on about 1 to 2 teaspoons of each pudding, using a fork or spoon to smear it across the ladyfinger.
This is where a piping bag would make life easier, and neater.
Place the top of the ladyfinger on top of the puddings and gently press into place. Place it on a plate.
Repeat the process until you are out of ladyfingers.
Note: You will have extra pudding to enjoy as a trifle or by itself.
Prepare the Chocolate Sauce:
Melt the butter and sugar over low heat. Take butter/sugar, mix off the heat, and mix in the cocoa to a paste. Add powdered sugar to desired thickness. If it is too thick, place it back on the heat.
Use a spoon to top each mini ladyfinger eclair. Place them into the refrigerator, for at least 30 minutes to set.
Serve chilled topped with whipped cream.
These Ladyfinger Mini Eclairs were so good!! However, I do want to give you a word of caution. Do not make these too far ahead, and do not expect to have leftovers. As these sat in the refrigerator, the ladyfingers started to become soggy. It is best to make a batch that will be eaten right away or make them as needed.
I hope to share more dessert recipes with you in the coming months, but most of all, I hope David doesn’t go into a sugar coma before I can get the leftover desserts away from the house to share with friends and co-workers.
Hopefully, there won’t be any recipe fails, but if there are, I will share those too!
Stay tuned…
Ladyfinger Mini Eclairs
Ingredients
- 1 package vanilla instant pudding
- 1 package chocolate instant pudding
- 4 cups of whole milk
- 2 12 ounce packages ladyfingers
- whipped topping optional
The Chocolate Sauce
- ½ stick unsalted butter
- 2 tablespoons cocoa powder
- 4 tablespoons sugar
- whole milk to mix cocoa powder into a paste
- powdered sugar
Instructions
- Prepare both the chocolate and vanilla puddings, per package instructions.
- When the pudding is ready, separate the layers of the ladyfinger. Spoon on about 1 to 2 teaspoons of each pudding using a fork to smear it across the ladyfinger.
- Place the top of the ladyfinger on top of the puddings and gently press into place. Place it on a plate. Repeat the process until you are out of ladyfingers.
Prepare the Chocolate Sauce
- Melt the butter and sugar on a low heat. Take butter/sugar mix off the heat and mix in the cocoa to a paste. Add powdered sugar to desired thickness. If it is too thick, place it back on the heat.
- Use a spoon to top each mini ladyfinger eclair. Place them into the refrigerator, for at least 30 minutes to set.
- Serve chilled topped with whipped cream.
Rachel says
These look so sinfully delicious!!! I’ve been trying some more desserty type things, too. This is perfect. & I think y’all are perfect just the way you are. Eat up! 😀
The Mountain Kitchen says
Thanks, girl! Desserts don’t bother me as bad as pasta, breads, crackers and chips. I’m a salty person. So I guess together we are a sweet and salty kind of snack…lol!
Donna says
These look too good Debbie! I can’t imagine them sitting around for long 🙂
The Mountain Kitchen says
Thanks, Donna. They did not go to waste! ?
Annie @ Givememeatloaf says
YUM-O! I’m absolutely in the same boat (I’ll take salty over sweet any day) – but every once in awhile something like this is just perfect to have around, and looks light enough for summer too. On my list to make! Also, side-note – I stopped getting email updates from yer blog, so I just signed up again but wanted to give you a heads up in case it wasn’t just me. Hope you’re having a good week!
The Mountain Kitchen says
Hope you’ll give them a try, Annie.
I just saw where you signed up. Did you sign up before I had MailChimp? (Within the past 3-4 weeks)
Annie @ Givememeatloaf says
Hey Debbie – yep, that must be it – I know I’ve been getting your blogs via email for a long time, so noticed when they stopped popping up. Glad to hear it’s just silly ole’ me and I’m back on your list!
The Mountain Kitchen says
Very strange… Thanks for letting me know. Hope you’re having a good week too!