Introduction:
Indulge in the luscious flavors of this no-bake chocolate eclair cake! Layers of buttery graham crackers, creamy vanilla pudding, and rich chocolate ganache come together to create a dessert that’s as stunning as it is delicious. Perfect for gatherings or a sweet treat at home, this simple yet elegant recipe will surely become a favorite.
Ingredients:
For the layers:
- 2 packets of graham crackers
- 2 cups (480ml) cold milk
- 1 packet (3.4 oz/96g) instant vanilla pudding mix
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate topping:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
Instructions:
- Prepare the filling:
- In a large bowl, whisk together the cold milk and vanilla pudding mix until thickened.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until smooth and creamy.
- Assemble the layers:
- In a 9×13-inch dish, place a single layer of graham crackers to cover the bottom.
- Spread a third of the pudding mixture over the graham crackers.
- Repeat the layers, ending with a layer of graham crackers on top.
- Make the chocolate topping:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Remove from heat and pour over the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Top the cake:
- Pour the chocolate ganache over the top layer of graham crackers, spreading evenly.
- Chill and serve:
- Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to set.
- Slice into squares and serve chilled.
Enjoy your decadent chocolate eclair cake!
If this recipe differs from what you had in mind, let me know, and I can adjust it!
