No-Bake Chocolate Eclair Cake (Page 2 ) | April 7, 2024

Annonce:

Instructions:

In a large mixing bowl, combine the instant vanilla pudding mix with cold milk.
Whisk vigorously for about 2 minutes until the pudding begins to thicken.
Fold in the whipped topping until the mixture is smooth and well combined. Set aside.

In a rectangular or square baking dish, arrange a layer of graham crackers evenly to cover the bottom of the dish.
Spread half of the prepared pudding and whipped topping mixture over the graham crackers, ensuring an even layer.

Top the final layer of pudding mixture with a final layer of graham crackers, creating a complete “cake.”

In a microwave-safe bowl, combine chocolate chips and heavy cream.
Microwave in short intervals (about 30 seconds each) until the chocolate is melted and the mixture is smooth. Stir well to combine.

Pour the warm chocolate ganache evenly over the top layer of graham crackers, spreading it gently with a spatula to cover the entire surface.
Optional: Dust the top with powdered sugar for a decorative touch.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set and flavors to meld.

Once chilled and set, slice the No-Bake Chocolate Eclair Cake into squares or rectangles.
Serve chilled and enjoy the creamy, chocolatey goodness!

Graham Cracker Softening: The graham crackers will soften as the cake chills, creating a cake-like texture.
Variations: Get creative with different pudding flavors such as chocolate or butterscotch for unique twists.
Ganache Options: Experiment with white chocolate ganache or dark chocolate ganache for different flavor profiles.
Garnish Ideas: Top with additional whipped cream, chocolate shavings, or fresh berries for an elegant presentation.