Thursday, April 21, 2011

Pudding Eggs















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

1. Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 60 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.

2. Microwave semi-sweet chocolate in microwavable bowl on high 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm.

3. Meanwhile, microwave white chocolate in separate microwavable bowl on high 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.

Serving Size: 2 eggs
Calories: 253