Chocolate Eclair Torte Not The Graham Cracker One Recipes
CHOCOLATE ECLAIR DESSERT
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.
Provided by KBehrens2
Categories Desserts Chocolate Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13-inch pan with graham crackers.
- In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
- Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g
CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)
Unlike the eclair desserts made with graham crackers, this one has a baked crust that has a texture and taste like the real thing. It puffs up and gets all bubbly! The filling is custard-y, and the chocolate icing is sweet. In short - it really is like an eclair, only much easier to make. Even though the recipe has three parts, it really doesn't take too terribly long to make. This recipe has circulated within my family for at least 20 years, and it's still a big favorite. Reduced fat and sugar-free products can be used and it will still turn out great. In place of the unsweetened chocolate squares, you can use 6 tablespoons of unsweetened baking cocoa + 2 tablespoons of butter. Cook time does not include refrigeration time, so please allow for that.
Provided by Vino Girl
Categories Dessert
Time 1h15m
Yield 1 pan
Number Of Ingredients 13
Steps:
- CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
- Bring water and butter to a boil in a medium saucepan over medium heat.
- Add flour and beat until the mixture forms a ball.
- Cool 10 minutes.
- Beat in eggs.
- Spread crust mixture on the prepared pan.
- Bake for 20-30 minutes, or until firm.
- Don't overbake.
- FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
- Fold in Cool Whip.
- Spread on the cooled crust and chill for an hour or so to firm the filling.
- ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
- Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
- Drizzle over the filling.
- Chill before serving for a few hours.
- Store the torte in the refrigerator.
CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER ONE)
This has a baked eclair base, a rich creamy filling and topped with chocolate frosting. Serve with Cool Whip and Magic Shell chocolate topping drizzled over for a spectacular dessert!
Provided by Wildflour
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Boil together water and butter in saucepan.
- Add flour all at once and stir quickly til a ball forms and leaves the sides of the pan.
- Remove from heat.
- Cool 5 minutes.
- Add eggs one at a time beating well with each addition.
- Spread onto bottom of greased 13x9 jellyroll pan (or baking sheet or dish.).
- Bake at 400º for 30 minutes. (Til puffed and golden.).
- Cool.
- Beat filling ingredients and spread over crust.
- Carefully spread over filling with 1 can chocolate frosting.
- Cut into squares and serve topped with cool whip and drizzled with magic shell if desired.
Nutrition Facts : Calories 661.3, Fat 36.2, SaturatedFat 19.6, Cholesterol 184.5, Sodium 798.1, Carbohydrate 75, Fiber 0.8, Sugar 54.4, Protein 11.5
GRAHAM CRACKER ECLAIR
Make and share this Graham Cracker Eclair recipe from Food.com.
Provided by pillsbury12
Categories Dessert
Time 3h15m
Yield 1 13 x 9 pan, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.
- Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.
- Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.
- Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate.
Nutrition Facts : Calories 344.3, Fat 14.7, SaturatedFat 6.8, Cholesterol 29.2, Sodium 395.6, Carbohydrate 50.1, Fiber 0.9, Sugar 33.8, Protein 4.5
GRAHAM CRACKER CHOCOLATE ECLAIRS
This is a super easy recipe and tastes fabulous! You need to let it sit in the refrigerator for the 24 hours in the instructions because that allows the crackers to soak up the pudding mixture and get soft. It's killer!
Provided by The Big Cheese
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Blend pudding mix with milk by beating with a mixer until thickened.
- Fold in whipped topping until well blended and set aside.
- Layer a 9x13" baking pan with one layer of graham crackers.
- Spoon half of the pudding mixture onto the crackers.
- Repeat by adding another layer of graham crackers and another layer of pudding.
- Top with a final layer of graham crackers.
- For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
- Place into a small saucepan and add the remaining icing ingredients.
- Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
- Pour over graham cracker layer and spread to the sides to cover completely.
- Refrigerate for 24 hours before serving.
CHOCOLATE ECLAIR GRAHAM DESSERT
Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.
Nutrition Facts : Calories 229 calories, Fat 7g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 284mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ECLAIR TORTE
Make and share this Chocolate Eclair Torte recipe from Food.com.
Provided by iluvmythomas
Categories Dessert
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line bottom of 9x13-inch dish with crackers.
- Mix pudding and milk.
- Fold in whipped topping.
- Spoon layer of pudding mixture over crackers.
- Add another layer of crackers, then pudding mix again then final layer of crackers.
- Spread chocolate frosting over top.
- Chill in refrigerator for at least 2 hours.
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