No-Bake Chocolate Eclair Cake -Recipe- | Ep #54

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.

Welcome viewers and introduce the recipe for no-bake chocolate eclair cake.

List ingredients: 1 box graham crackers, 2 packages vanilla instant pudding, 3 cups cold milk, 1 cup heavy cream (whipped), 1 cup semi-sweet chocolate chips, 1 cup heavy whipping cream for ganache.

Explain that the pudding should be made with 3 cups of cold milk instead of following the box directions to avoid a mushy cake.

Whip 1 cup of heavy cream until it turns into a little over 2 cups of whipped cream.

In a bowl, mix the vanilla pudding with the whipped cream gently to maintain airiness, creating a mousse-like texture.

Layer graham crackers in a 9x13 inch pan, breaking pieces as needed to cover the bottom.

Spread half of the pudding mixture over the graham cracker layer gently to keep the cookies intact.

Add another layer of graham crackers on top of the pudding mixture.

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

Top with a final layer of graham crackers and set aside to prepare the ganache.

For the ganache, heat 1 cup of heavy whipping cream in the microwave for about 1 minute and 35 seconds until it reaches a gentle simmer (not boiling).

Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 minutes before mixing until smooth and chocolatey.

Refrigerate the ganache for about 10 minutes, covering it with plastic wrap touching the surface to prevent a skin from forming.

After 10 minutes, remove the plastic wrap and mix the ganache again before pouring it over the layered cake.

Place the assembled cake in the fridge for 4 to 6 hours or overnight to set.

When ready to serve, use a non-serrated knife dipped in hot water to cut the cake, cleaning the knife between cuts for cleaner slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens