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“A fun treat for Easter, or they can also be made into ball form for Christmas or just a nice dinner party dessert. These are pretty rich, but addictive! This recipe seems to be from Kraft, but I'm not sure, as I only have a copy.”
READY IN:
15mins
SERVES:
24
YIELD:
24 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir pudding, water and margarine in a large bowl until smooth.
  2. Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 3-cm. (1 1/2-inch) egg shapes. Refrigerate until firm.
  3. Partially melt chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth.
  4. Dip eggs into chocolate and place on a sheet of wax paper to harden; decorate with coloured sprinkles or icing.
  5. For a more sophisticated look, experiment with dipping or swirling the eggs in both types of chocolate. This can make some nice light-dark or swirl patterns.
  6. For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour and surround by second flavour.

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