Chocolate eclair cakes were a staple dessert when I was growing up. I make them on occasion for my family and friends. Everyone loves them! But, here’s the secret, they are soooo easy to make.
Chocolate Eclair Cake Recipe
The recipe only requires a few ingredients and about 15 minutes to put it together. However, you should make the dessert a day ahead in order to give it time to set up. Here’s the recipe if you can eat dairy and gluten. Scroll down for the alternate version.
2 cups of dairy free chocolate chips (I use Enjoy Life brand)
Non-dairy milk to thin out chocolate chips
Use a hand mixer to beat non-dairy yogurt and coconut cool whip in a bowl.
Place a layer dairy-free/gluten-free in the bottom of a 9×9 pan.
Add ⅓ of the yogurt mixture on top of the cookies.
Alternate layers of cookies and yogurt. The top layer should be cookies.
In a saucepan, heat up 2 cups of dairy-free chocolate chips and use 2-3 tablespoons of non-dairy milk to thin out the chocolate. Heat until melted.
Pour the melted chocolate on the top layer of cookies.
Refrigerate for 5 hours.
The only thing I’ll say about my alternative is that the chocolate chips got really hard and the top layer of cookies stayed crispy. I haven’t seen non-dairy fudge before, but if you find some, I’d go that route instead.