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.
Notes
A piping bag could be used to make life easier, and neater when adding the puddings.You will have extra pudding to enjoy as a trifle or by itself.
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