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CHOCOLATE EASTER EGGS RECIPE

• you will need melted butter. so take a 3 qt. saucepan and melt butter into it.
• when the butter is melted stir in pudding mix and blend until it gets smooth.
• you should gradually stir in milk.
• you need to cook this mixture over medium heat and keep stirring constantly.
• a little later the mixture will get very thick and start boiling.
• when it is sufficiently thick it will leave the sides of the pan and then remove the saucepan from heat.
• then you should add to it powdered sugar and vanilla. mix well until smooth and stir in walnuts.
• you should allow the mixture cool so that it is stiff enough to hold its desired shape.
• so the moment the mixture is stiff enough shape it into 12 eggs, using about 2 t. for each.
• now place them on the waxed paper-lined baking sheet and refrigerate for 30 min.
• after 30 min. you need to dip each egg in cooled chocolate and place them on a cooling rack over waxed paper.
• finally it is time to arrange marshmallow flowers over the eggs. but make sure that you do it before the chocolate sets.
• marshmallow flowers
• firstly cut mini marshmallows in thirds crosswise.
• then dip cut side of each piece into colored sugar.
• in order to resemble flowers you need to arrange 5 pieces, sugared side up, on each egg.
• store in the fridge.