Ingredients
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1/3 cup water
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2 teaspoons instant coffee granules
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2 tablespoons granulated sugar
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2 (3 ounce) packages ladyfingers, split
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8 ounces mascarpone cheese or 8 ounces cream cheese, softened
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1 1/2 cups powdered sugar, divided
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2 tablespoons chocolate syrup
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1 tablespoon butter
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1 tablespoon whipping cream
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1/2 cup semisweet chocolate morsel
Instructions
- Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.
- Brush cut sides of ladyfingers evenly with remaining coffee mixture.
- Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
- Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
- Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.
- Place chocolate mixture in a small heavy-duty zip-top bag.
- Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.
- Let stand until firm.
- Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
- Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.
- Snip a tiny hole in 1 corner of bag.
- Drizzle eclairs evenly with coffee-powdered sugar mixture.
- Place on a serving platter, cake stand, or in candy boxes, if desired.