With only 3 ingredients, elevate your dessert game and impress your family and friends! Every spring, I see cute Easter-themed silicone molds all over. This year, I’m using this bunny silicone mold from Walmart.

Benefits of Making Homemade Fudge

• Personalized Flavors: One of the best parts of making homemade fudge is that you can customize it to your heart’s content! Whether you love classic chocolate, peanut butter, or adventurous flavors like maple walnut or Rocky Road, the possibilities are endless. You’re in control of the ingredients, so you can make it just the way you like it.
• Quality Ingredients: When you make fudge at home, you know exactly what’s going into it. You can choose high-quality ingredients, ensuring that your fudge is made with the best of the best.
• Creative Freedom: Homemade fudge is a blank canvas for your creativity. Experiment with different mix-ins like sprinkles, nuts, dried fruit, or marshmallows to add texture and flavor. You can also get artistic with swirls, layers, and decorations to make your fudge as beautiful as it is delicious.
• Family Fun: Making fudge at home is a wonderful way to spend time with family and friends. Get the whole gang involved in the process. It’s a fun and tasty activity that creates lasting memories.
• Gift-Worthy Treats: Homemade fudge makes for fantastic gifts! A box of homemade fudge is sure to bring joy to the recipient. Package it up in cute tins, jars, or boxes for an extra-special touch.
• Cost-Effective: Making fudge at home can be more cost-effective than buying it pre-made. You can make large batches for a fraction of the price of store-bought fudge, and you’ll have plenty to share (or hoard for yourself – no judgment!).

History of Fudge

Did you know it is believed fudge was first invented by an accident? While the exact origins of fudge are somewhat debated, it is widely believed to have originated in the college dormitories in New York in the 1880s. Legend has it that a batch of caramel-like candy was accidentally “fudged” by a student who failed to properly heat the ingredients, resulting in a deliciously creamy and decadent confection.

Ingredients for Easter Fudge (Makes about 20 pieces)

• 2 cups white baking chips, 340g
• ½ can sweetened condensed milk, 150ml
• 1 bottle Spring-themed sprinkles, 70g

Instructions

1.Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.

2. Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.

3. Mix half a bottle of spring-themed sprinkles.

4. Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.

5. Refrigerate fudge for 2 hours or until it is hardened.

Tips for Perfecting Your Easter Fudge

• Use High-Quality Ingredients: Start with the best ingredients you can find.
• Avoid Overmixing: Avoid stirring it too much before piping it into the silicone mold. Overmixing can cause the fudge to become grainy instead of smooth and creamy.
• Add Sprinkles Carefully: Fold them into the fudge mixture gently and evenly to ensure they’re distributed throughout.
• Experiment with Flavors: Get creative with your fudge flavors! Consider adding extracts like vanilla, almond, or peppermint for extra flavor depth, or swirl in some peanut butter or caramel for a delicious twist.
• Allow Proper Setting Time: Let your fudge set completely before taking it out of the mold.
• Store Properly: Store your Easter fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for a longer shelf life. Just be sure to let it come to room temperature before serving for the best texture and flavor.

If you like this Easter fudge recipe, you may also like:

• Bailey’s Mini Cheesecake Cups
• Fourth of July JELL-O Cups
• Halloween Pudding Cups

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Easter Fudge

Indulge your sweet tooth on Easter with this fudge. This cute treat is sure to delight your taste buds and will add a touch of sweetness to your holiday celebrations. 

Course Dessert

Cuisine American

Keyword fudge

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Servings 20 pieces

Equipment

• 1 microwave-safe bowl
• 1 Spatula
• 1 Silicone molds of your choice I used a bunny-shaped mold
• 1 Piping bag

Ingredients

• 2 cups white baking chips 340g
• ½ can sweetened condensed milk 150ml
• 1 bottle Spring-themed sprinkles 70g

Instructions

• Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.
• Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.
• Mix half a bottle of spring-themed sprinkles.
• Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.
• Refrigerate fudge for 2 hours or until it is hardened.

The post Deliciously Sweet Easter Fudge with only 3 ingredients appeared first on Simply A Homebody.

I made the mousse layer with fresh blueberries, giving it a sweet and fruity flavor, while the cake layer provides a delicious contrast in texture.

I came up with this recipe around Easter so there’s an option to decorate this cake as a bunny cake🙂 It’s so cute for an Easter party and sure to impress anyone who tries it!

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

Ingredients

For the chiffon cake

• 4 large eggs
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch)
• 3 tablespoons vegetable oil, 40 g
• 2 ½ tablespoons milk, 40 g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar, 60 g

For the simple syrup

• 1 ½ tablespoons granulated sugar, 20g
• ¼ cups hot water, 50ml

For the blueberry mousse

• 1 ⅓ cups blueberries, 250g
• ⅓ cups granulated sugar, 60 g
• 1 teaspoon lemon juice
• 2 ½ teaspoons gelatin powder, 8g
• 3 tablespoons hot water, 44ml
• ⅔ cups heavy whipping cream, 150ml

How to make blueberry mousse cake

Making the simple syrup

1. In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

1.Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).

5. Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.

7. Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.

10. Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 

11. Bake at 340°F (175°C) for 10-15 minutes.

12. Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.

13. Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.

14. Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

1. In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.

3. While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Combine the liquid gelatin to the blueberry mixture and mix well. 

6. Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

1. In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
2. Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
3. Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
4. To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

I created this cake around Easter so here is the optional decoration idea for this blueberry mousse cake!

Ingredients for the bunny faces (Makes about 6)

• ½ cup white candy melts
• 1 dash of violet gel food coloring
• 1 dash of pink gel food coloring
• ¼ cup semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing (Homemade white icing recipe can be found here)

Instructions

1.In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

2. Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.

3. With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.

4. Let the bunny ears harden in a refrigerator for at least 15 minutes.

5. Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.

6. While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

7. Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.

8. Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 

9. Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.

10. With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.

11. Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

If you like this blueberry mousse cake, you may also like:

• Snowman Macarons
• Blueberry Scone with Lemon Glaze – Low Calorie

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Blueberry Mousse Cake

Blueberry mousse cake is a delicious dessert that combines a light and fluffy mousse layer with a moist and tender chiffon cake layer.

Course Dessert

Cuisine French

Keyword blueberry, mousse cake

Prep Time 2 hours hours 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 3 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 6 mousse cakes in dome mold

Equipment

• 1 Small bowl
• 3 Large bowls
• 1 Whisk
• 1 Jelly Roll Pan (15”x10”x1”)
• 1 sheet of parchment paper
• 1 Hand mixer/stand mixer
• 1 Spatula
• 1 Wire rack
• Plastic wrap
• 1 Cookie cutter (2.25 inches in diameter)
• 1 Cookie cutter (1.25 inches in diameter)
• 2 microwave-safe bowl
• 1 muddler/potato masher
• 1 cheese cloth optional
• 1 strainer optional
• 1 handheld blender optional
• 1 half-sphere silicone mold with 6 cavity Each sphere is 2.5 inches in diameter
• 2 – 3 sheets of cellophane/parchment paper
• 1 Piping bag
• 1 Toothpick

Ingredients

For the chiffon cake

• 4 eggs large
• ½ cups cake flour, 50 g  Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch
• 3 Tablespoons vegetable oil 40g
• 2½ Tablespoons milk 40g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar 60g

For the simple syrup

• 1½ Tablespoon granulated sugar 20g
• ¼ cups hot water 50ml

For the blueberry mousse

• 1⅓ cups blueberries 250g
• ⅓ cups granulated sugar 60g
• 1 teaspoon lemon juice
• 2½ teaspoons Knox gelatin powder 8g
• 3 tablespoons hot water 44ml
• ⅔ cups heavy whipping cream 150ml

For the bunny faces (Optional)

• ½ cup white candy melts
• 1 dash violet gel food coloring
• 1 dash pink gel food coloring
• ¼ cup Semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing The homemade white icing recipe can be found here

Instructions

Making the simple syrup

• In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

• Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.
• In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
• Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
• Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).
• Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.
• Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.
• Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.
• Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.
• Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.
• Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 
• Bake at 340°F (175°C) for 10-15 minutes.
• Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.
• Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.
• Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

• In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.
• While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.
• While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.
• In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
• Combine the liquid gelatin to the blueberry mixture and mix well. 
• Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

• In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
• Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
• Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
• To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

• In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.
• With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.
• Let the bunny ears harden in a refrigerator for at least 15 minutes.
• Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.
• While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.
• Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 
• Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.
• With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.
• Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

The post Blueberry Mousse Cake appeared first on Simply A Homebody.