Step 1

Prepare both the chocolate and vanilla puddings, per package instructions.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Use a spoon to top each mini ladyfinger eclair. Place them into the refrigerator, for at least 30 minutes to set.

Step 6

Serve chilled topped with whipped cream.