Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Easter Chick Mousse Cups
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
These Easter Chick Mousse Cups are so fun and easy to make! A simple vanilla creme mousse and toasted coconut tucked into a Belgian chocolate cup and decorated with sprinkles.
Ingredients
1x
2x
3x
▢
1
cup
Heavy Cream
▢
3
tbsp
Instant Vanilla Pudding Mix
dry
▢
1/4
cup
Confectioners' Sugar
▢
4-5
drops Yellow Food Coloring
▢
1/2
cup
Shredded Coconut
I like Bob's Red Mill
▢
12
ChocoMaker Belgium Chocolate Cups
▢
Brown and Orange sprinkles
▢
Egg Sprinkles
optional
Instructions
Add heavy cream, pudding mix, food coloring, and confectioners' sugar to a stand mixer fitted with a whisk attachment.
Whip until light and fluffy, about 2 minutes.
Spread coconut out on a baking sheet and broil on low until golden brown. Keep a close eye on it so it doesn't burn.
Using a large circle tip, pipe mousse into the cups just enough to fill up the bottom.
Sprinkle first layer of mousse with toasted coconut to make a nest.
Pipe a dollop of mousse onto the nest and then a smaller dollop on top of the larger one to make your chick's body.
Press in an orange sprinkle to make your beak.
Press two brown sprinkles in almost all the way to make the eyes.
Use two orange egg sprinkles to make your feet, or you can use three sprinkles per foot to make toes.
Serve the same day.
Notes
You can use white chocolate or lemon pudding mix too.
You can find the cups at Walmart or Hobby Lobby.
Inspired by The Simple Sweet Life.
Find it online: