Chocolate Delight Recipe
Layered chocolate desserts — Mary Kilmer Chocolate Delight, Bellyfull Chocolate Eclair Cake, Judy's Chocolate Delight — for potlucks and Sunday dinner.
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Keto Chocolate Eclair Cake
A decadent low-carb dessert featuring layers of keto graham crackers, sugar-free pastry cream, and rich chocolate ganache.
Michele QuintonIngredients
- 1 cup unsweetened almond milk
- 3 egg yolks
- 3/4 cup powdered Swerve Sweetener
- a pinch salt
- 2 tbsp, cut into two pieces butter
- ½ tsp vanilla extract
- ¾ cup heavy whipping cream
- ½ cup heavy whipping cream (for ganache)
- 2 1/2 ounces unsweetened chocolate, chopped
- ¼ cup powdered Swerve Sweetener (for ganache)
- ½ tsp vanilla extract (for ganache)
- 1 recipe keto graham crackers
Instructions
- 1Bring the almond milk to a simmer in a medium saucepan over medium heat.
- 2Whisk egg yolks with ½ cup of powdered Swerve Sweetener and salt until pale yellow.
- 3Temper the yolks by slowly whisking in half of the hot almond milk, then return the mixture to the saucepan, whisking continuously until thickened.
- 4Remove from heat, whisk in butter and vanilla, and let cool to room temperature.
- 5Beat ¾ cup heavy whipping cream with remaining ¼ cup powdered Swerve until stiff peaks form, then fold in the pastry cream.
- 6For the ganache, heat ½ cup heavy cream until simmering, then pour over chopped chocolate. Let sit 5 minutes, then whisk until smooth, adding vanilla.
- 7Layer the cake by lining an 8x8 inch pan with keto graham crackers, spreading half the pastry cream mixture, then repeating layers and topping with graham crackers.
- 8Pour the chocolate ganache over the top layer, spreading evenly.
- 9Refrigerate for at least 4 hours before serving.
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Open in Pepper →The Cold Chocolate Dessert Everybody Asks For
A pan of chocolate delight is the dessert you make the night before and forget about. It sits in the fridge, the layers settle, and by the time supper's over it slices clean.
Cooks on Pepper reach for these when there's a potluck on Saturday, a church supper, or a birthday that needs something bigger than a plate of cookies.
Every recipe here is built in layers: Mary Kilmer Chocolate Delight with its pecan crust and chocolate morsels, Judy's Chocolate Delight with crushed walnuts and a Bisquick base, Bellyfull Chocolate Eclair Cake with vanilla pudding and Cool Whip, and a Keto Chocolate Eclair Cake made with almond milk and powdered sweetener.
Quick Tips
- 1
Chill at least 4 hours
Cover and refrigerate 4 hours, or overnight if you can, so the graham crackers soften and the layers hold together when you cut them.
- 2
Toast the nuts first
Spread pecans or walnuts on a sheet pan at 350°F for 6 to 8 minutes before pressing them into the crust.
- 3
Beat the pudding cold
Whisk the pudding boxes with cold milk for 2 full minutes so it sets up thick enough to hold a layer.
- 4
Cool the crust completely
Let a baked flour or Bisquick crust sit 30 minutes before adding filling, or the cream layer will slide.
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