This post is sponsored by Breyers. All comments and opinions are my own.
Looking for a fun and festive dessert that you can serve your family? How about a batch of Chocolate Easter Egg Cups?
You don’t need a ton of ingredients or a lot of time but you end up with something that’s absolutely adorable…and delicious. Plus with the digital coupon, it’s a very economical addition to your holiday menu. Raid your pantry for some chocolate and some sprinkles and add in your favorite flavor of Breyers Ice Cream for a tasty treat that is sure to impress this Easter.
As you can see, the recipe is pretty simple. Melt some chocolate, pour it into the mold and then freeze until it hardens. Fill the eggs with some tasty Breyers Ice Cream and top with sprinkles…easy, delicious and super festive.
Use any flavor(s) of Breyers Ice Cream that you love. Why not try new Non-dairy Breyers? Look for tasty new non-dairy options now available at Publix!
- ½ cup semi-sweet chocolate chips, melted
- 1 silicone egg mold
- 1 cup Breyers® Natural Vanilla Ice Cream
- 1 Tbsp. natural sprinkles
- Pour 2 Tbsp. melted chocolate into each egg mold, turning egg mold as you add chocolate so it covers the mold evenly. Freeze at least 30 minutes or until firm.
- Slowly fold edge of mold away from chocolate egg (it should pop out easily). Carefully fill each egg with a small scoop of Breyers® Natural Vanilla Ice Cream, then top with natural sprinkles.
I always like to test out recipes ahead of time…especially holiday recipes that I’ll be serving my family. So, I have a couple of tips that might save you guys some time—and a little sanity. First, if you don’t have chocolate chips, you can absolutely use melting wafers or almond bark instead. In fact, I prefer the melting wafers for this recipe as it hardens a bit stronger than chocolate chips.
Also, if you have a brown mold like me…or just want to ensure good coverage in the molds, go with two thin layers of chocolate in your mold. Simply, spread a thin layer of chocolate in your mold and freeze to harden. Then, add a second layer and freeze to ensure the egg cup is completely covered. That way when you go to pop it out of the mold, you won’t end up with gaps in the chocolate AND it will be a bit stronger when un-molded and also less likely to crack.
If you pop the chocolate egg out of the mold and the top is uneven and a bit jagged, that’s easy to fix! Just heat a skillet over low heat, flip and hold the egg on the hot pan for 1 – 2 seconds to allow the chocolate to melt. Once you pull it up, the top will be straight and completely smooth. Of course this is not a necessary step. I just think it makes for a cleaner look…you know I am a bit of a perfectionist—tee hee.
Finally, you’ll need something to help the eggs stay upright when you go to add the ice cream. Those rounded egg will not sit straight so place them in a bed of Easter grass, on colored green coconut, shredded paper or in a small bowl. This will be especially important if you are having the kids help prepare the eggs.
Hopefully my tips will make this an easy and successful holiday treat that you and your family will love! Be sure to clip your coupon and save on your favorite Breyers Ice Cream for this recipe or any others that you might have on your holiday menu.