Go Back

Ladyfinger Eclairs

These elegant Ladyfinger Eclairs filled with dark chocolate truffle and white chocolate mousse offer a delightful combination of flavors, making them perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 eclairs
Course: Afternoon Tea, Dessert
Cuisine: American, French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Dark Chocolate Truffle Filling
  • 200 g dark chocolate Chopped into small pieces
  • 120 ml heavy cream Gently heated until simmering
For the White Chocolate Mousse
  • 200 g white chocolate Chopped
  • 600 ml heavy cream Divide into 200 ml and 400 ml portions
For Assembly
  • 24 pieces ladyfingers Also called sponge fingers
  • 20 g dark chocolate Grated for topping

Method
 

Dark Chocolate Truffle Filling
  1. Chop the 200 g dark chocolate into small pieces and place in a heatproof bowl.
  2. In a small saucepan, gently heat 120 ml heavy cream until it just begins to simmer — don’t let it boil.
  3. Pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then stir slowly until smooth and glossy.
  4. Allow the ganache to cool to room temperature, then cover and chill for about 1–2 hours, or until thick enough to pipe.
  5. If it gets too firm, let it warm slightly at room temperature before piping.
White Chocolate Mousse
  1. Chop the 200 g white chocolate and place half in a heatproof bowl.
  2. Warm 200 ml of the 600 ml heavy cream until hot but not boiling and pour over the white chocolate. Stir until melted and smooth; set aside to cool.
  3. Whip the remaining 400 ml heavy cream to soft peaks.
  4. When the white chocolate mixture has cooled but is still pourable, gently fold it into the whipped cream until fully combined.
  5. Chill the mousse for at least 30 minutes.
Assembly
  1. Line a tray or baking sheet with parchment. Arrange half of the ladyfingers in a single layer.
  2. Pipe a generous layer of dark chocolate truffle filling over each ladyfinger.
  3. Place the remaining ladyfingers on top, pressing lightly to form an eclair sandwich.
  4. Spoon or pipe the white chocolate mousse over each assembled eclair.
  5. Sprinkle grated dark chocolate over the tops.
  6. Chill the assembled eclairs for at least 1 hour before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed within 24–48 hours. Do not freeze.