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Homemade Chocolate Easter Eggs

4 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. + chilling

Makes

10 eggs

Updated: Sep. 01, 2022
I roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. —Julie Warren, Conyers, Georgia
Homemade Chocolate Easter Eggs
Homemade Chocolate Easter Eggs Recipe photo by Taste of Home
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Ingredients

  • 2 packages (3.4 ounces each) cook-and-serve pudding mix
  • 1/2 cup butter, melted
  • 1/2 cup 2% milk
  • 5 to 6 cups confectioners' sugar
  • 2 cups peanut butter
  • 4 cups semisweet chocolate chips
  • 2 teaspoons shortening
  • Assorted sprinkles and candies

Directions

  1. In a large saucepan, combine pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; stir in sugar and peanut butter. Cool slightly.
  2. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
  3. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper. Let stand until set. Decorate with sprinkles and candies as desired. Store in an airtight container.

Chocolate Easter Eggs Tips

What's the best way to melt chocolate for chocolate Easter eggs?

To keep this recipe easy, we suggest using the microwave or the stovetop method for melting chocolate. When using the microwave, turn down the heat to 50 or 70 percent power to melt the chocolate more slowly and evenly. After a minute, give it a stir before you put the bowl back in. Microwave in 30-second increments until fully melted.

How long will chocolate Easter eggs last?

We have a hard time believing that you’ll have any leftovers of these pretty chocolate Easter eggs! If you do, you can simply keep them in airtight container at room temperature. If you have the fridge space, they’ll last for up to 2 weeks when chilled.

How can you make chocolate Easter eggs your own?

There are as many ways to decorate these eggs as there are to decorate hard-boiled Easter eggs! Switch up the chocolate by melting white chocolate chips instead of semisweet. Get creative with your icings and sprinkles. Make it easy (but just as festive) by sprinkling nonpareils all over each egg, or pipe a daisy pattern with white icing. Add Easter M&M’s on top for a little crunch and extra chocolate.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1/2 egg: 513 calories, 29g fat (12g saturated fat), 13mg cholesterol, 199mg sodium, 66g carbohydrate (55g sugars, 4g fiber), 8g protein.