Description

These Easter Confetti Pudding Bombs are playful, colorful, and perfect for spring celebrations. A crisp chocolate shell hides a creamy vanilla pudding center packed with cheerful sprinkles. No oven needed, just a little melting, mixing, and decorating. They’re great for Easter tables, party treats, or a fun kitchen project with family.

Ingredients

Scale

Chocolate Shell

12 oz white chocolate, finely chopped (best quality bars if possible)
2 oz pastel candy melts (optional, for color)
2 tbsp confetti sprinkles (for inside shell)

Filling

1½ cups cold milk
1 (3.4 oz) box instant vanilla pudding mix
1 tsp vanilla extract
½ cup whipped cream or whipped topping (optional, for fluffier texture)
¼ cup confetti sprinkles (jimmies style)

Decoration (Optional)

Extra melted chocolate for drizzle
Pastel sprinkles or mini candy eggs

Equipment: Silicone egg or half-sphere molds

Instructions

1️⃣ Melt the Chocolate

Microwave chopped white chocolate in 30-second bursts, stirring each time until smooth.
If using candy melts for pastel color, stir them in now until fully melted.

2️⃣ Coat the Molds

Brush or spoon a thick layer of melted chocolate inside each mold cavity.
Sprinkle some confetti sprinkles into the shell and press lightly.

Freeze 15 minutes, then add a second chocolate coat for strength. Freeze again.

3️⃣ Make the Filling

Whisk cold milk and pudding mix for 2 minutes until thick.
Stir in vanilla. Fold in whipped cream (if using) and sprinkles.
Refrigerate 10–15 minutes to firm up.

4️⃣ Unmold & Fill

Carefully remove chocolate shells from molds.
Spoon or pipe pudding into half of the shells, leaving a small edge clear.

5️⃣ Seal the Bombs

Rewarm remaining chocolate. Pipe or spread a thin ring around the edge of an empty shell.
Press onto a filled half to seal. Chill 20 minutes to set.

6️⃣ Decorate

Drizzle with melted chocolate and add pastel sprinkles or candy toppers before it sets.

Keep refrigerated until serving.

Notes

Double coat the shells — thin chocolate cracks easily.
Use jimmies sprinkles inside — tiny ball sprinkles can bleed color.
Cold milk matters for thick pudding.
Handle shells by the edges so body heat doesn’t melt them.
Silicone molds release easiest and reduce breakage.