Chocolate Eclair Trifle
No bake chocolate eclair trifle with layers of graham crackers, vanilla pudding cream, and a chocolate ganache topping
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INGREDIENTS
Vanilla Pudding Cream
- 2 boxes instant vanilla pudding mix 3.4 oz each
- 3 cups cold milk
- 1 tub whipped topping 8 oz.
Trifle Layers
- 1 box graham crackers 14.4 oz.
Chocolate Topping
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
- pinch salt.
INSTRUCTIONS
Vanilla Pudding Cream
- whisk pudding mix with cold milk for 2 minutes until thickened
- fold in whipped topping until smooth and fully combined.
Assemble and Chill
- spread a thin layer of pudding cream in the bottom of a trifle dish or 9x13 inch pan
- add a single layer of graham crackers breaking to fit
- spread one third of the pudding cream evenly over crackers
- repeat layers of crackers and pudding cream until all pudding cream is used ending with graham crackers on top
- cover and refrigerate at least 4 hours or overnight so crackers soften.
Chocolate Topping and Serve
- heat heavy cream just to steaming then pour over chocolate chips and rest 2 minutes
- whisk until smooth then whisk in vanilla and salt
- cool 10 to 15 minutes until pourable but not hot
- spread ganache over the chilled top layer
- refrigerate 30 to 60 minutes to set before slicing and serving.
Notes
1. Chill overnight for best eclair like texture; substitute French vanilla or cheesecake pudding mix; use 2.5 cups milk for a thicker filling; swap ganache for 1 can chocolate frosting 16 oz warmed 15 to 20 seconds and spread; use homemade whipped cream 2 cups heavy cream whipped with 0.25 cup powdered sugar instead of whipped topping
Nutrition
Calories: 330kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g