Magic Chocolate Éclair Cake (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake "cake!"
Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.
In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.
Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.
In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, half & half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.
Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.
In a pinch, y0u can skip the chocolate ganache topping a use a tub of chocolate frosting of quick "brownie frosting".Chocolate Brownie Frosting from Scratch
5 tablespoons unsalted butter softened
5 tablespoons unsweetened cocoa powder
1 ½ tablespoons corn syrup or honey
2 teaspoons vanilla extract
1 ¾ cup powdered sugar
5 tablespoon heavy cream
1 pinch salt
In a medium bowl, use a hand mixer on medium speed to beat the softened butter and cocoa powder together until very smooth.
Scrape the bowl, and then beat in the corn syrup or honey and vanilla extract. Turn the mixer on low, and beat in the powdered sugar and a pinch of salt.
Next, add one tablespoon of heavy cream at a time while continuing to blend, until the frosting is perfectly smooth.