Pudding Easter Eggs

Ever get tired of too much sickeningly-sweet Easter candy, so much that you couldn't possibly take another bite? Here's a great way to make homemade Easter Eggs in a variety of flavors, and small enough to be enjoyable. I make these every year for family and friends, filling recycled chocolate boxes with them, and these little eggs are always a hit. Have fun making your own variation and sharing them!

What you'll need:

 - 1 package of instant pudding mix, flavor of choice
 - 1/3 c. boiling water
 - 1/3 c. margarine
 - 3 c. icing sugar
 - 8 oz. chocolate chips (or dark, or white)
 - optional food coloring if using vanilla pudding

This recipe makes approx. 36 1-inch Easter eggs.

In a medium bowl, stir together the pudding mix, boiling water and margarine until smooth. Stir in 1 cup of icing sugar at a time, first with a spoon and then using your hands until the mixture forms a smooth ball of dough.

If you are using vanilla pudding, and want to color your eggs, now is the time to do it. Divide the dough into smaller balls and add a few drops of liquid food coloring to each bowl. Knead in the color by hand until the desired hue is reached.

Using a teaspoon, divide dough into small balls - you should get about 36 from one batch of dough. Roll the balls into egg shapes and place onto an aluminum foil-lined baking sheet.

Place the eggs in the fridge until firm. This step is crucial, as room temperature eggs will MELT when dipped in melted chocolate! The best thing to do is make the eggs one day, refrigerate them overnight, and dip them the following day, but if you are pressed for time, a few hours in the fridge or 30 minutes in the freezer also work.

Measure out 8 ounces of chocolate chips into a microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each, until chocolate is melted and smooth.

Once the chocolate is ready, remove the tray of eggs from the fridge and commence to coat. Start by dropping one egg at a time into the melted chocolate. Using a long fondue fork, carefully turn the egg over to coat the second side. Carefully lift the egg from the chocolate by placing the fork underneath the egg, allowing any excess chocolate to drip back into the bowl.  Transfer the dipped egg to a foil-lined baking sheet  by sliding it off the fondue fork with the help of a toothpick or brochette stick. This will keep the top of the egg looking smooth. You can use the toothpick to add a design, such as a swirl, to the top of each egg at this point, or add decorations or sprinkles while the chocolate is still melty.

Repeat the process of dipping the eggs in the melted chocolate until all the eggs are coated. Return the eggs to the fridge and chill until the chocolate is set.

There you have it, 3 dozen bite-sized Easter eggs to enjoy with family and friends. And you didn't even have to hunt for them. Find a pretty box to present them in or drop them into a grass-filled basket with a bunny.

Happy Easter, everyone.