Chocolate Covered Easter Eggs
1/4 cup Butter or marg.
5 1/4 oz Package. chocolate pudding
1/2 cup Milk
1 lb Powdered sugar
1 teaspoon Vanilla
1 cup Walnuts chopped
5 Squares unsweetened choc -melted and cooled
20 Miniature marshmallows
Assorted colored sugars
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Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until smooth. Gradually
stir in milk. Cook over med. 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
confectioners 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 T. for each. Place on waxed paper-lined baking
sheet. Refrigerate for 30 min. Dip each egg in cooled chocolate. Place on a cooling rack
over waxed paper. If you wish to decorate with marshmallows flowers, place on egg before
the chocolate sets.
*To make flowers, cut mini marshmallows in thirds crosswise. Dip cut side of each piece in
colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Store
in the refrigerator. You To can also make Royal Icing flowers.
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