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; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs. Let stand until firm.
Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended. Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle éclairs evenly with coffee-powdered sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired.
*1 (8-ounce) package cream cheese, softened, may be substituted.
My filling looked like peanut butter and kind of grossed out a few of my guests. It did, however, taste absolutely wonderful. I goofed and put too much powdered sugar in the filling (always forgetting to "divide") but everyone liked the sweetness. Next time I might skip the chocolate in the cheese just to avoid the peanut-butter gross out.
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