This interesting recipe I came across ticks all my essentials as a dessert I would make. I truly appreciate those who spend hours stirring melted sugar or nozzling mind boggling cake creations. I on the other hand am short on patience and time so this delectable chocolately delight is a pleasure to make.
Readers do not get fooled by the mention of the word éclair in the title, it requires none of the intense French culinary talent required to make said buttery pastry, this Éclair dessert despite its namesake does not resemble an éclair and thus requires none of the back breaking pastry mixing. It does taste like one though and that’s all that matters.
Ingredients:.JPG)
2 Packets of whipping cream
1 packet of instant vanilla pudding
Milk
Biscuits of choice
Slab of dark cooking chocolate smashed
Almond essence
Directions:
In a bowl combine the milk and instant vanilla pudding. Beat. Then add one packet of whipping cream and beat until the mixture is light and fluffy.
Line the bottom of a pan with your biscuits of choice. The original recipe uses graham crackers, which might be difficult to get. On top of the biscuits, spread on a layer of the vanilla pudding mixture. Repeat to get about three layers or enough to fill your bowl.
Then to make the last chocolate layer, place a bowl on a pan with boiling water and add in the broken chocolate, stir till the chocolate in all melted. Take it off the store before it burns, allow to cool for a few minutes but do not let it harden, beat in some whipping cream and a dash of almond essence.
Pour over the top of your dessert. Put in the fridge to set for a couple of hours or preferably overnight. Make sure you get your share for there won’t be any left the moment it hits the table. C’est la Vie!!!
By Mayuri Jayasinghe
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0 Comments
izzliya says:
May 28, 2013 at 12:00 amwow what a lovely recipe which hasn't mentioned the quantities of the ingredients. when u say packet u can get 100ml packets 250ml packets and etc etc. please do not publish such stupid recipes.
shenali says:
May 28, 2013 at 12:00 amMentioned the quantities of this reciepe