Chocolate Eclair Dessert

Serves 12, Prep 30 mins

1½ x 250g packets

Milk Coffee biscuits ²⁄³ cup milk

CUSTARD

2 x 100g sachets Vanillaflavoured Dessert Mix 2½ cups milk

600ml tub thickened cream

CHOCOLATE ICING 300g dark chocolate,

finely chopped

1 cup thickened cream 1 tblsp honey

1 To make custard, combine all ingredients in 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 1½ to 2 minutes, or until thick and firm peaks form. Set aside.

2 One at a time, dip one-third of the biscuits into milk, turning to coat.

3 Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity); trim to fit.

4 Spoon half the custard over biscuits. Spread evenly. Repeat layering with remaining biscuits, milk and custard, finishing with a biscuit layer. Refrigerate for 15 minutes.

5 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. 6 Spoon into serving bowls.