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5 from 1 vote

Easter Chick Mousse Cups

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Servings: 12
Author: Rebecca Hubbell

Ingredients

  • 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.