Chocolate Egg Cups with Pudding

These Chocolate Egg Cups filled with Pudding are a fun Easter dessert that kids will just love!

These Chocolate Egg Cups filled with Pudding are a fun Easter dessert that kids will just love!

Chocolate Egg Cups with Pudding

INGREDIENTS
12 Small Round Balloons
8 oz Melting/Dipping Chocolate Candy
1 box Pudding Mix
2 cup Milk
Candy Decorations (optional)

DIRECTIONS
Make pudding according to box directions and allow to cool.
Line a cookie sheet with parchment or wax paper.
Melt chocolate by microwaving 45 seconds, stirring and repeating until melted and smooth.
Inflate each balloon just until slightly larger than an egg and tie off.


Using a clothes pin, dip and roll balloon in chocolate until covered about half way.
Place on tray and set tray in freezer for 10 minutes until set.
Dip and roll each balloon a second tip to thicken chocolate shell.
Return to tray and return tray to freezer for 15 minutes.
Snip top of each balloon to release air.
Gently slide your finger and pull balloon away from shell working your way around the “egg”
If shell starts to soften, return to freezer for 10 minutes and continue after it firms.
If there are in holes in bottom, carefully fill with melted chocolate to patch and freeze to set.
Fill each egg with pudding and sprinkle with decorations if desired.
Refrigerate until served.

 

Chocolate Egg Cups with Pudding

Ingredients
  

  • 12 Small Round Balloons
  • 8 oz Melting/Dipping Chocolate Candy
  • 1 box Pudding Mix
  • 2 cup Milk
  • Candy Decorations optional

Instructions
 

  • Make pudding according to box directions and allow to cool.
  • Line a cookie sheet with parchment or wax paper.
  • Melt chocolate by microwaving 45 seconds, stirring and repeating until melted and smooth.
  • Inflate each balloon just until slightly larger than an egg and tie off.
  • Dip and roll balloon in chocolate until covered about half way.
  • Place on tray and set tray in freezer for 10 minutes until set.
  • Dip and roll each balloon a second tip to thicken chocolate shell.
  • Return to tray and return tray to freezer for 15 minutes.
  • Snip top of each balloon to release air.
  • Gently slide your finger and pull balloon away from shell working your way around the "egg"
  • If shell starts to soften, return to freezer for 10 minutes and continue after it firms.
  • If there are in holes in bottom, carefully fill with melted chocolate to patch and freeze to set.
  • Fill each egg with pudding and sprinkle with decorations if desired.
  • Refrigerate until served.

 

These Chocolate Egg Cups filled with Pudding are a fun Easter dessert that kids will just love!

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