Egg Pudding
Photo: flickr user Jon Juan
Ingredients
cup boiling water
3 cups powdered sugar
1 pkt (8 squares) semisweet baking chocolate, melted
2 sqrs premium white baking chocolate, melted, optional
Preparation
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Form small tablespoonfuls of mixture into 1 1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.)
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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
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(instructions follow). Store in refrigerator.
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Makes 3 dozen eggs.
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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.
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(about 1/8-inch) piece off the corner. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on desserts.
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Great Substitute:Substitute any flavor of instant pudding and pie filling for the chocolate pudding.
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Jell-O recipe
Tools
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Yield:
6.0 servings
Added:
Saturday, February 13, 2010 - 6:20am