My awesome high school friends gathered over the weekend for a potluck dinner party and I decided to make and bring this chocolate eclair dessert. Thinking of this dish makes me smile – it’s one of the first things I made when I started cooking and it really brings me back to the time I opened my eyes to the fascinating world of food. Also, my dear friend Nin absolutely loves this dish. She’s requested it many times after trying it and I was glad to finally make it for her and the others. This dessert is very easy to make and it’s really yummy so it’s perfect if you want something to impress in a cinch or just have a special treat at home.
Everything is store-bought in the original recipe which I guess is fine but I like to whip my own cream and make the chocolate frosting (recipe found in the comments section). I insist you make your own chocolate frosting. It’s soooo good with loads of chocolate flavor and just the right amount of sweetness. I guarantee you’ll be licking your spoon. To make this chocolate eclair dessert, you’ll need:
2 packs 3.4 oz instant vanilla pudding mix
3 cups cold milk
2 cups whipping cream
graham crackers as needed
For the chocolate frosting:
1/3 cup unsweetened cocoa powder
1 cup sugar
1/2 cup butter
1/4 cup milk
1 t vanilla extract
1. Whip the cream in a medium bowl until it doubles in volume. Make sure the cream is cold so it’s easier to whip. I recommend popping it in the freezer for about 30 minutes before whipping.
2. Set aside whipped cream. Place the contents of the vanilla pudding mix into a big bowl and add in 3 cups of cold milk. Whisk to mix and get rid of lumps. Add in the whipped cream and fold evenly into the vanilla pudding mixture. Set aside when done.
3. Line the bottom of your dish/tray with graham crackers. Cover with a good layer of vanilla pudding mixture. Top with graham crackers and layer again with vanilla pudding mixture. End with graham crackers.
As you can see, the graham crackers don’t have to be perfect. Set this aside and we can get started on the chocolate frosting by putting all the ingredients in a saucepan on medium heat. Stir until everything melts then bring to a gentle boil. Let it boil gently for one minute then set aside to cool.
Once the chocolate frosting has cooled to room temperature, pour it over the graham crackers in a nice even layer. Cover with plastic wrap and refrigerate. The original recipe says to allow at least 24 hours for the graham crackers to soften but I find that about 4 hours is enough, 6 hours tops. In any case, the chocolate eclair dessert is done and we can forget about it until it’s time to serve. Yay!
A little intermission before the big reveal. My high school buds. I don’t get to see them as often as I’d like and every time we’re together is a treat.
This is very little work for such a divine-tasting dessert. The light and fluffy vanilla cream, softened graham crackers and rich chocolate frosting truly make for a party in your mouth. To dessert and friends, party party!
Fun Food Fact: The word eclair is French for lightning. Perhaps the pastry was named so for the jolt of yumminess in every bite?