Chocolate Mousse Filled Easter Eggs
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These adorable chocolate mousse filled Easter eggs are sure to steal the show. An easy three-ingredient chocolate mousse is piped into hollow Easter eggs and topped with candy. This Easter treat is simple to put together and fun to serve.
Easy Chocolate Mousse Easter Eggs
As someone who adores easy yet adorable recipes, these chocolate mousse-filled Easter eggs hit all the marks. When I stumbled upon a bulk bag of hollow milk chocolate eggs at Costco, I instantly knew they were destined to be filled with something delicious for our Easter celebration.
I love having a few reliable no-bake Easter desserts I can prep ahead of time, especially when I’m juggling multiple dishes. Recipes like my Easter Pudding Cups and Bunny Bottom Truffles are always favorites, and these mousse-filled eggs fit right in. They’re simple to assemble, easy to customize, and make such a fun addition to any Easter dessert spread.
Ingredients
- Hollow chocolate eggs – Serve as the base and hold the mousse filling.
- Milk – Used to prepare the instant chocolate pudding. Make sure it is cold!
- Instant chocolate pudding – Creates the rich chocolate flavor and structure for the mousse.
- Whipped topping (Cool Whip) – Lightens the pudding mixture to give it a fluffy, mousse-like consistency.
Making the Easy Chocolate Mousse
- Mix the mousse – Start by whisking the milk and instant chocolate pudding in a large bowl until well combined. You’ll notice the mixture will be thick, which is exactly what we want for a stable mousse.
- Chill and prep – Gently fold in the whipped topping until everything is nicely incorporated. Then, pop the bowl into the fridge for about an hour to let the mousse firm up a bit.
- Prepare the eggs – While the mousse is chilling, it’s time to prepare the eggs. Grab a sharp knife and run it under very hot water to heat the blade. Once it’s nice and hot, dry the blade and carefully cut about half an inch off the top of each hollow egg. You can save and chop the top piece to sprinkle on the eggs.
- Fill the Eggs – Now comes the fun part! Transfer the chilled mousse into a piping bag fitted with a large star tip. Carefully pipe the mousse into each hollow egg, filling them to the brim
- Add the finishing touches – Finally, for an extra festive touch, top your chocolate mousse-filled eggs with mini eggs, chopped chocolate, or Easter sprinkles if desired.
Variations and Substitutions
- White chocolate mousse – Instead of regular chocolate pudding, try using white chocolate pudding mix to make a creamy white chocolate mousse.
- Homemade whipped cream – For a fresher twist, consider using 3 cups of homemade whipped cream instead of whipped topping. Simply whip 1 1/2 cups of heavy cream, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla until stiff peaks form. Fold the cream mixture into the chocolate pudding as you would with the whipped topping.
- Add a filling surprise – Spoon a little crushed cookies, mini chocolate chips, or candy pieces into the eggs before adding the mousse.
- Lower calorie mousse – For a lighter option, you can make a lower-calorie version of the mousse using sugar-free pudding mix, skim milk, and fat-free whipped topping.
- Serve in a small bowl or glass – If you prefer not to use hollow chocolate eggs, you can serve the chocolate mousse in small glasses or bowls.
Tips for Success
- Chill ingredients – Ensure the milk and whipped topping are well chilled before mixing them into the mousse. This helps to achieve the desired consistency and creamy texture for the mousse.
- Use a hot blade – When cutting the hollow chocolate eggs, run a sharp knife under hot water to heat the blade. This makes it easier to cut through the chocolate and creates clean edges. To avoid cracking the egg, try cutting halfway through first, then turning it over and cutting through the rest.
- Fold gently – Mix in the whipped topping slowly to keep the texture light and airy.
- Keep eggs steady – Place the chocolate eggs in an egg carton or small cups so they don’t tip while filling.
- Alternative piping method – If you don’t have a piping bag and tip, you can use a Ziploc bag with the corner cut off to pipe the mousse into the eggs. Using a Ziploc bag with the corner snipped off is way easier and more precise than attempting to spoon the mousse in.
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Chocolate Mousse Easter Eggs Recipe
Ingredients
- 20 hollow chocolate eggs
- 1 cup whole milk chilled
- 1 (3.9 ounce) box of instant chocolate pudding
- 1 (8 ounce) tub of whipped topping thawed (Cool Whip)
Instructions
- Whisk the milk and pudding in a large bowl until well combined. The mixture will be thick.
- Gently fold in the whipped topping until well combined. Refrigerate the mousse for an hour to allow it to firm up.
- While the mousse is chilling prepare the eggs. Run a sharp knife under very hot water to heat the blade. Dry the blade and cut 1/2 an inch off the top of the eggs.
- Transferred the chilled mousse to a piping bag fitted with a large tip and pipe it into the hollow eggs.
- Top with mini eggs, chocolate savings or Easter sprinkles if desired and enjoy.
Notes
- To store the chocolate mousse-filled Easter eggs, place them in an airtight container and refrigerate for up to 2-3 days.
- The mousse should not be frozen as it with separate when thawed.
- Use instant pudding, not the cook-and-serve kind.
- The exact yield will depend on the size of the eggs you use. I used Jacquot Milk Chocolate Hollow Eggs.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.