Chocolate Mousse Easter Eggs Recipe
Hollow chocolate eggs filled with a light and creamy chocolate mousse made with just a few simple ingredients. This no-bake dessert is perfect for Easter celebrations and easy to prepare ahead of time.
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
Calories: 199kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 114mgPotassium: 43mgFiber: 0.2gSugar: 23gVitamin A: 101IUVitamin C: 1mgCalcium: 82mgIron: 0.3mg
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.
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