No Bake Chocolate Eclair Cake
No bake chocolate éclair cake is a simple and easy no bake dessert. It consists of a combination of whipping cream, vanilla pudding mix, sugar, Graham crackers, and semi-sweet chocolate chips. These ingredients create a taste that is simply to die for. Give our éclair cake a try and let us know what you think.
There are a few preparation tips to our delightful chocolate éclair cake. First, the Graham crackers can be purchased in just about any major supermarket. If you can’t find them there, most Asian stores will carry them. I always pick up the honey Grahams, as they are a tad tastier. A sharp knife can be used to trim them to the contours and shape of the container you’re using.
In this recipe, we use Jell-O vanilla pudding, but just about any brand can be used. Attempt to purchase a good quality or brand, however, as it will add to the richness of the dish. Get the recipe: http://cooknshare.com/recipe/bake-chocolate-eclair-cake/
In terms of the whipping cream, any brand can be used, as well. Try to use a cream that is above thirty percent fat content; otherwise, it won’t whip up very well. I always get asked if all purpose cream can be used in many of my recipes. The answer to this is: not really. It simply doesn’t contain enough fat. If you must use it, make sure it’s cold, and you might have some luck with it.
You can use as many layers as you want for the cake; although, I find three is plenty. Just keep in mind, If you have too many layers, I find, it doesn’t set properly. Having said that, it should be placed in the fridge for about 4 to 6 hours. If you don’t leave it in long enough, it will not set properly; on the other hand, if you leave it in too long, it will become mushy.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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