What Is Chocolate Eclair Cake Filling Made Of?
You only need five main ingredients to make a chocolate éclair cake, all of which are easily found at most grocery stores.
-Instant vanilla pudding mix
-Milk
-Cool Whip
-Graham crackers
-Chocolate chips
INGREDIENTS
3 (3.4-ounce) packages instant vanilla pudding
1 quart (4 cups) whole milk
1 (8-ounce) tub Cool Whip
1 (14.4-ounce) box graham crackers (26 to 28 graham cracker sheets)
1 cup dark chocolate chips (about 6 1/2 ounces)
3/4 cup heavy cream
1/4 cup light corn syrup
1/8 teaspoon kosher salt
INSTRUCTIONS :
1-Place 3 (3.4-ounce) packages instant vanilla pudding and 1 quart whole milk in a large bowl and whisk until smooth. Add 1 (8-ounce) tub Cool Whip and use a flexible spatula to gently fold together until well combined.
2-Arrange a layer of graham crackers (about 1 sleeve) in 9×13-inch baking dish, breaking the crackers as needed to fit. Spread half of the pudding mixture evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers.
3-Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, stirring after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)
4-Pour the chocolate mixture evenly over the top layer of graham crackers. Smooth it out with the spatula. Cover the baking dish and refrigerate for at least 8 hours or up to overnight before cutting and serving.
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