Egg Pudding

Ingredients

1 pkt (4-serving size) chocolate flavor instant pudding
cup butter or margarine, softened
1 pkt (8 squares) semisweet baking chocolate, melted
2 sqrs premium white baking chocolate, melted, optional

Preparation

1
Stir pudding mix, boiling water and butter in large bowl until smooth.
2
Mix in powdered sugar by cupfuls, stirring until mixture forms a ball.
3
Form small tablespoonfuls of mixture into 1 1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.)
4
Refrigerate eggs until firm, about 30 minutes. Dip eggs into semisweet chocolate (instructions follow). Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate
5
(instructions follow). Store in refrigerator.
6
Makes 3 dozen eggs.
7
How To Dip Eggs:Pierce egg with wooden skewer. Dip into melted chocolate. Let excess chocolate drip off before placing egg on wax paper-lined tray. Gently remove skewer. For a quicker and easier method of covering the eggs with chocolate, just pour a spoonful of melted chocolate over each egg on wax paper-lined tray.
8
How To Drizzle Chocolate:Spoon melted chocolate into a small heavy-duty sealable plastic food storage bag; close tightly. Fold down the top tightly and snip a tiny
9
(about 1/8-inch) piece off the corner. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on desserts.
10
Pastel Eggs:Use vanilla flavor instant pudding and pie filling and add a few drops of liquid food coloring to make colored eggs in all of the spring pastel colors. Dip in chocolate as directed.
11
Great Substitute:Substitute any flavor of instant pudding and pie filling for the chocolate pudding.
12
Jell-O recipe

Tools

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Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 6:20am

Creator:

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