I make this every holiday. My family loves it. The only thing I change is making a chocolate ganache frosting and use french vanilla pudding. It’s less surgery and sweet. I use 2- 4oz Baker’s German Chocolate bars plus 8oz heavy cream (1:1ratio). Chop chocolate to fine bits place into glass bowl. Bring the cream to a light simmer (not boiling), then pour over the chocolate and whisk until it’s smooth and glossy. Pour over top layer of eclair, then refrigerate. It’s delicious!
This recipe is great, mine turned out a little darker due to the browning the chicken and the seasonings and drippings from the pan deepened the flavor and color of chili overall. I also made some additions just for flavor. I added more seasoning to taste, cumin, garlic powder, salt, white pepper and Knoll Tomato Chicken Bouillon powder. I also mashed one of the cans of beans for a thickener as well as a little flour for just a slightly thicker chili. Serve with a dollop of sour cream and some tri-colored tortilla strips you find in the produce section for salad toppers.Very delicious!
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