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Chocolate Pudding Eggs
Just in time for... ah... Mercy Sunday!
1 pkg. (4-serving size) chocolate instant pudding mix
1/3 cup boiling water
1/3 cup butter, softened
3 cups powdered sugar
1 pkg. (8 squares) semi-sweet baking chocolate, melted
2 squares white baking chocolate, melted (optional)
Stir pudding mix, boiling water and butter in large bowl until smooth. Mix in powdered sugar by cupfuls, stirring until mixture forms a ball. Form scant tablespoonfuls of mixture into 1-1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.) Refrigerate eggs until firm, about 30 minutes.
Skewer eggs and dip into semi-sweet chocolate. Refrigerate on wax paper-lined tray or baking rack until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.