Looking for something fun and festive to do for Easter?? Here is a pretty easy one! Pudding cups with a twist! You can make these Chocolate Egg Shell Pudding Cups in all kinds of colors too!
Chocolate Egg Shell Pudding Cups
What you need:
12 Small Round Balloons
8 oz Melting/Dipping Chocolate Candy
Food coloring as desired
1 box Pudding Mix
2 cups Milk
Candy Decorations (optional)
How to make Chocolate Egg Shell Pudding Cups:
First, make your pudding according to box directions. Allow to cool.
Lay out parchment or wax paper on a cookie sheet.
Melt the 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 the balloon in chocolate and roll until covered about half way.
Place each of them on the cookie sheet and set in freezer for 10 minutes until set.
Repeat dipping process a second time to thicken chocolate shell.
Return the tray to freezer for 15 minutes.
Snip the top of each balloon to release the air.
Gently slide your finger and pull balloon away from shell working your way around the “egg”, if the shell starts to soften, return to freezer for 10 minutes and continue after it firms.
If there are in holes in the 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.