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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


  • 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


  • 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.


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.