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