Chocolate Eclair Dessert

 

1 ½ x 250g packets Milk Coffee biscuits 

2/3 cup milk 

CUSTARD 

2 x 100g vanilla instant pudding 

2 ½ cups milk 

600ml tub thickened cream

CHOCOLATE ICING 

300g dark chocolate, finely chopped 

1 cup thickened cream 

1 tablespoon honey 

To make custard, combine all ingredients and beat until thick peaks form. Do not overbeat.

One at a time, dip one-third of the biscuits into milk, turning to coat. Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity), trimming to fit. 

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

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. Spoon into serving bowls.