Love & Best Dishes: Chocolate-Hazelnut Éclair Cake Recipe | No Bake Desserts Easy

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate frosting

Dark chocolate ganache adds richness while being lower in sugar.

whipped topping

🥗Healthier: whipped coconut cream

💰Cheaper: whipped cream

Coconut cream is dairy-free and adds a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chocolate pudding

🥗Healthier: avocado chocolate mousse

💰Cheaper: instant chocolate pudding mix

Avocado mousse is healthier and provides a creamy texture.

Start by mixing 1 package of white chocolate instant pudding with 2 cups of milk using a hand mixer until thickened.

Add 1 teaspoon of homemade vanilla to the pudding mixture and set aside to thicken further.

In a separate bowl, beat 7 ounces of marshmallow cream with 2 cups of fresh whipped cream until combined.

Fold the whipped cream mixture into the pudding mix until well incorporated.

Line the bottom of a 13x9x2 dish with graham crackers, ensuring the entire bottom is covered.

Spread half of the pudding mixture over the layer of graham crackers.

Sprinkle grated bittersweet chocolate over the pudding layer.

Add another layer of graham crackers on top of the chocolate layer.

Spread the remaining pudding mixture over the second layer of graham crackers.

Sprinkle more grated bittersweet chocolate on top of the second pudding layer.

In a bowl, combine 13 ounces of hazelnut spread with 1.5 cups of chocolate syrup until smooth and spreadable.

Spread the hazelnut and chocolate mixture over the top layer of the cake.

Refrigerate the cake for at least 8 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens