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Chocolate Fudge EggsHappy Easter!

Happy Healthy Holidays!

Two variations of delicious and creamy, melt-in-your-mouth Chocolate Fudge Eggs candies made with cook and serve pudding mix.

Chocolate Fudge Eggs

Recipe Ingredients

1/4 pound butter, melted
2 packages (3-5/8 oz ea) chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla
8 ounces dipping chocolate

*Use cook and serve pudding not instant

Recipe Directions

Combine butter, pudding mix and milk.

Bring to boiling and simmer two minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth.

When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm.

Melt chocolate and dip cooled eggs. Place on wax paper. Let stand until coating hardens.

Variation: Chocolate Cream Easter Eggs

1/4 cup butter or margarine
5-1/4 ounce package of chocolate pudding
1/2 cup milk
1 pound powdered sugar
1 teaspoon vanilla
1 cup walnuts;chopped
5 squares unsweetened chocolate, melted and cooled
20 miniature marshmellows
Assorted colored sugars

Melt butter in a 3-quart saucepan. Stir in pudding mix; blend until smooth.Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is very thick and starts to boil. Cook until mixture leaves the sides of the pan. Remove from heat.

Stir in powdered sugar and vanilla. Mix until smooth. Stir in walnuts.

Cool until mixture is stiff enough to hold its shape. Shape mixture into 12 eggs, using about 2-tablespoons for each. Place on waxed paper-lined baking sheet. Refrigerate for 30 minutes.

Dip each egg in cooled chocolate. Place on a cooling rack over waxed paper. Arrange marshmallow flowers over eggs (be sure to place the marshmallow on the eggs before the chocolate sets).

Marshmallow Flowers

Cut mini marshmellows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange five pieces, sugared side up, on each egg to resemble flowers. Store in the fridge.

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