For my family, the best part of Easter happens to be when the first Cadbury Cream Egg comes out in the store. My husband, a non-sweets eater, even loves these little tasty bits of joy, so I couldn’t help but be inspired to create my very own Cadbury Cream Egg Mousse Cups. They look just like those little yummy treats and would be a fun “after dinner” Easter Sunday treat.
Here’s what you need:
Instant Butterscotch Pudding (follow recipe)
Mini Water Balloons
I started by melting my chocolates and putting about three tablespoons of semi cooled chocolate onto parchment paper. Here’s the tricky thing…the chocolate can’t be HOT, it should be just warm to the touch. If not, it will pop your balloon. Trust me, I know. I popped three! So this really is the hard part and plan to waste some balloons. But once you get it right, roll the balloon around in the chocolate until it’s covered and creates a little cup around the bottom of the balloon. Once you have that done, but it in the fridge to cool.
While it’s cooling, make your cheesecake mousse using my previous recipe (cool whip, cream cheese, vanilla, and heavy cream). Then make your instant pudding. This doesn’t take long at all to make.
Once your chocolate cups are cool, pull them off the parchment paper and pop your balloon. Then carefully peel the balloon out of the bottom of the cup. It’s not easy…so take your time. In the end, it’s worth it though because it turns out so cute!
From there, I put my cheesecake mousse into the cup, then I added a few tablespoons of butterscotch pudding in the center to create the “yolk”. You could always put butterscotch at the bottom of the cup if you wanted more of it.
So what are you making for Easter treats this year? You can also try out my Chocolate Marshmallow Covered Easter Eggs!