Pudding Eggs

Posted by macklinda at recipegoldmine.com 2004/3/18 06:12

Source: The Rapid City Journal

1 package (4-serving size) chocolate flavor instant pudding
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups powdered sugar
1 package (8 squares) semi-sweet baking chocolate, melted
2 squares white baking chocolate, melted (optional)

Stir pudding mix, boiling water and butter in large bowl until smooth.

Mix in powdered sugar by cupsful, stirring until mixture forms a ball. Form small tablespoonfuls of mixture into 1-1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.) Refrigerate eggs until firm, about 30 minutes.

Dip eggs into semi-sweet chocolate. Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.

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.

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 (about 1/8-inch) piece off the corner. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on desserts.

Pastel eggs: Use vanilla flavor instant pudding & pie filling and add a few drops of food coloring to make colored eggs. Dip in chocolate as directed.

Substitute any flavor instant pudding and pie filling for chocolate pudding.

Makes 3 dozen eggs.