You have to try these Easter marshmallow eggs this Easter. A hard chocolate egg that when you bite into it is a sweet and fluffy marshmallow filling. These Easter egg chocolates are gorgeous for showcasing, but also sinfully delicious! The perfect no-bake dessert for an Easter celebration.
If you have the Russell Stover marshmallow and chocolate treat and enjoy that, you will love these marshmallow eggs. They are going to be similar, the biggest difference is the chocolate coating is thicker in this recipe.
Head over and check out my bunny bum cupcakes, bunny munch snack mix, or even this Easter cheesecake recipe. All of these are Easter-themed desserts that are very popular for the Easter holiday.
Why You’ll Love These Easter Marshmallow Eggs…
- A homemade Easter candy that you get to control the ingredients used in this marshmallow treat.
- Decorate the eggs any way you want, for a fun and creative outlet.
- No baking is required for this easy chocolate dessert.
- Colorful, fun, and requires just a few simple ingredients to make.
Ingredients You Will Need
Here is a quick look at all you will need to make this marshmallow egg recipe. Full measurements are in the printable recipe card.
Marshmallow Fluff: So for the fluff, it is the filling for the eggs. It is light, fluffy, and perfectly sweet. It will offer that gooey center when you bite into the chocolate.
Butter: The butter is used to help add richness but also bind the other ingredients you mix with the marshmallow mixture.
Vanilla: A little splash of vanilla will elevate the flavors of the marshmallow filling and add more depth of flavor.
Powdered Sugar: You will use the powdered sugar to help adjust the sticky texture of the marshmallow fluff. It will add stability and make it easy to pipe into the molds for the filling of each chocolate egg.
Candy Melts: For the candy coating for decorating, I used candy melts. I popped for colorful melts that screamed spring and Easter. Feel free to pick and choose any colors you would like.
Almond Bark: The base chocolate for the marshmallow eggs is the almond bark. It is easy to work with and sets up quickly.
Silicone Egg Mold: Craft stores, online stores and more carry these silicone egg molds you can purchase. This is going to help offer a uniform look to the eggs.
Variations
Chocolate: You can use chocolate chips, baking chocolate, etc. for dipping the coating of the eggs. Just make sure to add in some coconut oil or shortening to the chocolate (2 tablespoons) to help the chocolate set up and harden. Or you can temper the chocolate.
Toppings: Consider using crushed candy, bunny-themed candies, sprinkles, edible glitter, or other items to create more color and decorations for the eggs.
Extracts: Use a fruit extract like raspberry or even orang to flavor the marshmallow mixture instead of using vanilla extract. Even an almond extract would be delicious.
Dairy-Free Ingredients: Need a dairy-free dessert? You can swap the ingredients for dairy-free ingredients instead of using classic items. Just know the texture of the eggs can vary a bit.
Storing Chocolate Covered Marshmallow Eggs
Room Temperature: Once the eggs are fully set up and the chocolate is hardened, store them in an airtight container at room temperature. They will last up to 2 weeks.
Freezing: Want to freeze some of the eggs? Go right ahead and place in a freezer container or bag, and freeze for 3-4 months. Then eat straight from the freezer or thaw on the counter.
Make Ahead: If you want a make-ahead dessert you can make these marshmallow Easter eggs up to a week in advance if you would like. Just whip them up and store them in a sealed container.
Pro Tips
Follow these simple tips and tricks to make the candy-making even easier! These candy-coated eggs are easy to make, and these tips make it even simpler.
Work Quickly
Make sure you have all your ingredients out and ready before you begin to assemble the Easter eggs. The chocolate will set up quickly so have all items handy.
Allow Chocolate To Set Up
Before you go and try to remove the eggs from the mold, make sure it is fully set up. Otherwise, you will mess up the eggs.
Food Grade Gloves
Consider wearing food-grade gloves when you are removing the chocolates from the molds. This will help prevent you from getting fingerprint markings on the chocolate coating.
Melt Chocolate Slowly
You can use a double boiler or melt the chocolate in the microwave. The biggest thing is to make sure to stir often, as you are heating so it doesn’t overheat the chocolate and burn it. Do short heat cycles if you opt for the microwave.
Tap Out Air Bubbles
Once you add some chocolate to the silicone mold you can lightly tap and it will help pull out air bubbles. You can do the same step once you pipe in the marshmallow filling for the eggs.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
You can melt down regular marshmallows and add the butter and a small splash of water if needed to make a fluffy marshmallow fluff texture. Then add in the powdered sugar and vanilla.
How can I prevent the chocolate from cracking when biting into the eggs?
Allow the chocolate to be fully set before you go to serve them up. Also making sure you do a bit of a thicker shell will help in the cracking.
Why did my chocolate seize?
If your chocolate seized you could have overheated the chocolate when you were melting it. Seizing is when the chocolate becomes clumpy and thick, and doesn’t have that glossy and smooth texture.
Easy Easter Dessert Ideas
Easter Marshmallow Eggs
Ingredients
- 1 7 ounce jar marshmallow fluff
- 6 tablespoons salted butter softened
- 1/4 teaspoon vanilla
- 3 cups powdered sugar
- 1 cup each colored candy melts yellow, pink, blue
- 1 pound chocolate almond bark divided
- 16 count silicone egg molds
Instructions
- In a mixing bowl using a stand or hand mixer combine the marshmallow fluff, butter, powdered sugar and vanilla extract until well mixed.
- In 3 separate microwave safe bowl melt the colored candy melts in 30 second intervals until melted and smooth.
- Drizzle each color into the molds.
- In a microwave safe bowl melt the chocolate bark until smooth
- Line cupcake tins with paper or foil cupcake liners.
- In a microwave safe bowl melt half the chocolate almond bark in 30 second intervals until melted and smooth.
- Spoon the chocolate into the silicone mold and spread around the edges.
- Set upside down on a cooling rack to drip out any excess and set.
- Divide the marshmallow mixture between the egg molds.
- Melt the rest of the chocolate almond bark and fill up the rest of the molds.
- Set aside to set or place in the refrigerator for 10 minutes until set.
- Carefully remove from the mold.
- Serve!
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