decadent no-bake chocolate éclair dessert is a rich and indulgent treat that’s perfect for those who want the classic eclair flavors without the hassle of baking. This no-bake version combines layers of creamy vanilla pudding, chocolate sauce, and graham crackers or pastry sheets to create a delightful dessert that sets up in the refrigerator. Here’s a simple and delicious recipe:
Decadent No-Bake Chocolate Éclair Dessert
Ingredients:
- For the Vanilla Layer:
- 2 cups whole milk
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Sauce:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup (optional, for extra shine)
- For Assembly:
- 1 box (14.4 oz) Graham crackers (or about 24 sheets)
- Optional: fresh berries or whipped cream for garnish
Instructions:
- Prepare the Vanilla Layer:
- In a medium bowl, whisk together the milk and instant vanilla pudding mix until smooth and thickened (about 2 minutes). Set aside.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the vanilla pudding mixture until well combined.
- Make the Chocolate Sauce:
- In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir until the chocolate is completely melted and smooth. If using corn syrup, stir it in at this point for added shine. Remove from heat and let it cool slightly.
- Assemble the Dessert:
- In a 9×13 inch baking dish, spread a thin layer of vanilla pudding mixture on the bottom.
- Place a layer of Graham crackers on top of the pudding. Break them as needed to fit the dish and cover the entire surface.
- Spread half of the remaining vanilla pudding mixture over the Graham crackers, smoothing it out.
- Add another layer of Graham crackers on top of the pudding.
- Spread the remaining vanilla pudding mixture over this layer of crackers.
- Top with a final layer of Graham crackers.
- Add the Chocolate Sauce:
- Pour the cooled chocolate sauce evenly over the top layer of Graham crackers, spreading it out to cover the surface.
- Chill and Set:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the Graham crackers to soften and the layers to meld together.
- Serve:
- Before serving, you can garnish with fresh berries or whipped cream if desired. Cut into squares and serve chilled.
Tips:
- Graham Crackers: You can use a different type of cookie or even pastry sheets if you prefer, but Graham crackers give a classic eclair-like texture.
- Chocolate Sauce: Make sure the chocolate sauce cools slightly before pouring it over the dessert to prevent it from melting the pudding layer underneath.
- Serving: For best results, allow the dessert to sit in the refrigerator overnight to let the flavors develop and the texture to set properly.
This no-bake chocolate éclair dessert is a great make-ahead option for parties, potlucks, or just a special treat at home. Enjoy the creamy, chocolatey goodness!