You can make candy-store quality marshmallow-filled chocolate eggs at home using milk, dark, or white chocolate.
These chocolate marshmallow eggs can be made using homemade marshmallow or they can be filled with gooey marshmallow creme.
Either way, they will be the perfect addition to any Easter basket.
If you love the combination of sweet marshmallow and decadent chocolate, you’ve got to try these homemade marshmallow eggs.
Sweet vanilla-flavored homemade marshmallow filling has a soft texture and amazing flavor.
If you prefer a gooey, melt-in-your-mouth marshmallow filling you can skip making the homemade marshmallows and just fill your chocolate eggs with store-bought marshmallow cream.
Back in the late 80’s when I began making marshmallow eggs to sell in my candy store, I was producing thousands of chocolate eggs each Easter and had a very small staff, so I needed to find some time-saving measures and opted to fill my first batches of marshmallow eggs using marshmallow creme.
So many customers commented about how much they preferred a gooey, not chewy, marshmallow filling that I continued to make them using the marshmallow fluff for years.
Back in 2011, I experimented with making homemade marshmallows to create my popular Starfish S’mores.
I was blown away by the texture and taste of the homemade marshmallows. They are soft and delicately chewy, unlike store-bought marshmallows. Plus they have a subtly sweet vanilla flavor.
This year, for the very first time, I decided to use the homemade marshmallow recipe to fill some chocolate eggs. They are amazing! I can’t wait to share them with friends and family to see which marshmallow filling they prefer.
Marshmallow Chocolate Eggs
To make 30 of these eggs you will need:
- 24-36 ounces dark, milk, or white chocolate
- You’ll need about 3/4-ounce of chocolate per eggshell (about 23 ounces total), but you’ll need extra chocolate if you use polycarbonate molds to make the eggshells, so plan on having about 36 ounces of hand, so you can pour, dump, and scrape.
- Don’t worry about wasting chocolate. You can use the extra chocolate to make other Easter candies or you can allow it to harden and use it later in another chocolate recipe.
- 1 homemade marshmallows recipe (below) or 18 ounces store-bought Marshmallow Creme (Marshmallow Fluff)
Homemade Marshmallow Recipe:
1/3 cup water, divided
2 1/2 teaspoons unflavored gelatin
1/2 cup granulated sugar
1/3 cup light corn syrup
pinch of salt
1/2 teaspoon pure vanilla extract
NOTE about quantities:
- The ingredients listed above will make about 30 marshmallow-filled eggs. I figured that would be a decent-sized batch of marshmallow eggs for you to make.
- The pictures above (and what you see me making in the video) are for a full recipe of marshmallows which is enough to fill a 9 by 13-inch pan or to make about 90 marshmallow-filled eggs. That’s a lot of eggs! If you want to make that many eggs, you can easily triple the recipe.
You need to make your chocolate shells before you make the marshmallow, but I wanted to share the recipe here.
- Pour 2 1/2 tablespoons of the water into the bowl of a stand mixer.*
- Sprinkle gelatin over top.
- Let the gelatin bloom (soften) while you make the sugar syrup.
- Stir together remaining water, sugar, corn syrup, and salt in a small saucepan set over medium heat.
- Cook, covered for about 4 minutes until the liquid comes to a boil.
- Placing the lid on the pan helps to build up condensation. When you remove the lid, the condensation will drip down the inside of the pan, taking any sugar crystals that have clung to the side of the pan with it.
- You can place the lid on the pan at any time during the cooking process if it looks like sugar crystals are still stuck.
- You don’t want any undissolved sugar crystals in your pan as they will cause the entire batch of marshmallows to crystallize.
- Alternatively, you can dip a pastry brush into water and brush water on the inside of the pan to encourage the sugar crystals to fall into the boiling liquid.
- Remove lid and cook, without stirring until the mixture reaches 240 degrees Fahrenheit (about 5-8 minutes.)
- Slowly and carefully pour the hot sugar syrup down the side of the bowl into the gelatin with the mixer turned on low speed.
- Do not allow the hot sugar syrup to drip over the whisk and fling out at you. It will burn!
- Increase your mixer speed to high and whip until the marshmallow becomes very thick and cools to a lukewarm temperature. This will take about 10-14 minutes.
- Add the vanilla and whip just to combine.
*Using a stand mixer is a must for making homemade marshmallows. You will burn out a hand-held electric mixer if you try to use it instead.
Let’s make chocolate eggshells.
You can use pure chocolate or compound chocolate (also known as Candy Melts, confectionery coating, melting wafers, and almond bark) to make the chocolate shells to fill with marshmallow.
- Pure chocolate contains cocoa butter, has a luxuriously smooth texture, and rich chocolate flavor but it MUST be tempered (heated and cooled to specific temperatures) in order to produce chocolate eggs that harden properly and have a shiny exterior. You cannot simply melt it and hope for the best. That will not work.
- Pure chocolate comes in bars, blocks, pistoles, and callets. If you use bars or blocks, you will need to finely chop the chocolate before melting.
- I use Peter’s Burgundy Chocolate Bars or Callebaut Couverture Chocolate Callets to make my chocolate eggs.
- Compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark contains vegetable oil, typically palm kernel oil, instead of cocoa butter so it does not need to be tempered. It melts easily and hardens nicely.
- You can buy compound chocolate in wafers or blocks. Be sure to chop the blocks of compound chocolate.
How to melt chocolate.
- Pour your finely chopped chocolate or candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
- Repeat this process until most of the chocolate is melted.
- Then heat at high power for 15-second increments, stirring after each, until completely melted.
- Alternatively, you can melt your chocolate in a double boiler set over low heat.
- Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
- Fill the bowl with chocolate and heat on low stirring often until melted.
- BE careful not to get any water into your chocolate. If even a drop of water gets into a bowl of chocolate it will seize (harden).
See how beautifully shiny these chocolate eggs look? They were made using tempered pure chocolate.
If chocolate is not tempered properly it will be too soft to remove from a candy mold and will bloom (become streaky and spotty).
You can read a more in-depth conversation about tempering chocolate on my chocolate-making tips page but I’ll share a brief explanation below.
Seeding Method of Tempering Chocolate
- Melt 3/4’s of your chocolate and reserve the remaining 1/4 for seeding.
- Heat dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
- Begin to cool the chocolate by stirring in about half of the reserved chocolate.
- Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
- Check the temperature of the chocolate.
- Continue to sprinkle in small amounts of the chocolate callets or finely chopped chocolate.
- Stir the chocolate to allow the bowl of chocolate to cool.
- Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
- Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
- Once the chocolate reaches that temperate, remove any unmelted chocolate pieces.
- If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.
- You need the chocolate to melt and stay within the tempering range of:
- 88-91 degrees Fahrenheit for dark chocolate
- 86-88 degree Fahrenheit for milk chocolate
- 82-84 degrees Fahrenheit for white chocolate
- Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
- Shake it, to remove the excess chocolate then set it aside at room temperature.
- In 3-5 minutes, the chocolate should harden and look shiny.
- While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn’t cool too much around the edge.
- If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate eggs as the chocolate will have cooled slightly and will need to be warmed slightly!
- Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (91° dark, 88° milk, or 84° white). If it does, you have to start this whole process over again.
- You are now ready to fill your molds with chocolate.
You’ll need to temper your chocolate more than once!
- You will first make the chocolate eggshells, then make the filling and fill the eggshells, then cover the filling with more chocolate.
- Unfortunately, your chocolate will not stay in temper during this entire process, so you will need to temper it again before topping your chocolate coconut eggs.
- You can remelt the chocolate that has hardened in your bowl, but you will need extra chocolate in order to seed that melted chocolate. If you only have enough chocolate to make these eggs, you should only temper about 80% of the chocolate to make your chocolate shells.
- I recommend always having more chocolate on hand than you need to make your chocolate eggs. You can always allow any unused melted chocolate to harden then use it later for another recipe.
Shiny vs. Spotty Chocolate
- Cocoa butter contains crystals that are stabilized at certain temperatures and if you temper your chocolate properly it will be shiny.
- If the chocolate is not tempered, the cocoa butter crystals will not be stable and the crystals will bloom (come to the surface of the chocolate) forming spots or streaks on the surface of your chocolate. Bloom may take several days to appear.
If your chocolate will not harden and come out of the mold.
- When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
- If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it.
- If this happens, you will need to wash the chocolate out of the mold using hot water, dry the mold, then try again.
Tips for shiny chocolate eggs.
- Make sure your molds are clean and dry before using them.
- Burnish the interior of each egg cavity with a soft cotton ball. This ensures the mold is free from any residual cocoa butter or palm kernel oil and will make the shiniest chocolate eggs.
You can use polycarbonate egg molds, plastic egg molds, or silicone egg molds. I prefer molds with egg cavities that are between 2 1/2 and 3 inches in length, as they make eggs that are similar in weight to a candy bar.
- polycarbonate egg molds (my favorite!)
- I prefer using FDA-approved heavy-duty polycarbonate (plastic) molds to make chocolate eggs.
- These molds are easy to fill, easy to handle, and easy to scrape clean of excess chocolate.
- They are pricy but will last for many years. I have molds that are over 30 years old.
- hobby-grade plastic egg molds
- If you don’t plan to make a lot of chocolate eggs or you don’t want to invest in the nicer molds, these will work fine.
- silicone egg molds
- These soft and flexible molds can be used to make chocolate eggs too.
Other supplies you’ll need to make your marshmallow eggs:
- microwave-safe bowls or a double boiler
- silicone spatula
- offset metal spatula
- metal bench scraper (or use a putty knife that’s only used for chocolate work)
- optional, food-use only paintbrush if you plan to use silicone molds
- food handling gloves are imperative when working with chocolate so you don’t get fingerprints on the finished chocolates
- disposable pastry bags or parchment paper cones
- parchment paper or wax paper set on cookie sheets or cutting boards
- an instant-read thermometer is a must if you plan to temper pure chocolate
You can find the supplies needed to make these hot cocoa bombs from Amazon. I earn a small commission at no extra cost to you when you use any of the affiliate links in this post.
Be sure to watch the video to see how these marshmallow chocolate eggs are made.
I’ll also share step-by-step instructions and the recipe below.
Making chocolate eggs using a polycarbonate mold.
- Fill the egg cavities in your mold completely with chocolate.
- Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
- Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
- Use an offset spatula to scrape off the excess chocolate.
- Set the egg mold upright and use a metal bench scraper or food-use-only putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
- Chill pure chocolate eggshells in the refrigerator for about 15 minutes until hardened. If your room is cool, you can also allow the chocolate to harden at room temperature.
- If using compound chocolate (candy melts, almond bar, etc.), chill the eggs in the freezer for about 5 minutes just until hardened. If let in the freezer too long, the eggshells may crack.
You can make your eggshells using milk, dark, or white chocolate.
I actually used white compound chocolate to make my white eggshells. I like to use Peter’s Icecaps as it has the best vanilla flavor and the best fluidity (it’s not too thin or too thick), but it’s difficult to find unless you have a cake/candy store near you. Ghirardelli white melting wafers are really nice too!
Note about thin chocolate.
- If you have used really thin (viscous) chocolate or candy melts, you may want to set the mold upside down on a parchment paper-lined baking sheet before chilling so that the chocolate doesn’t sink to the bottom of the mold.
- If the chocolate is extremely thin, you may need to add a second layer.
Make your chocolate eggs using a plastic candy mold or a silicone mold.
- Spoon some chocolate into the egg cavity then use the spoon or a food-use-only paintbrush to brush the chocolate up around the edges of the mold.
- Completely cover the inside of the mold.
- Be sure you cannot see through any of the chocolate and that the top edge of the chocolate is not too thin.
- Scrape any chocolate that has gotten onto the top of the candy mold. You want the top edge of each chocolate eggshell to be smooth.
- Chill pure chocolate eggshells in the refrigerator and chill compound chocolate (candy melts) eggshells in the freezer until hardened.
If your plastic egg mold is completely flat (no ridge around the edge), you can use the pour and dump method listed above for the polycarbonate molds.
How to make marshmallow eggs in chocolate eggshells?
- Spoon the marshmallow into a large 18-inch pastry bag.
- If the marshmallow feels really warm, allow it to cool for a few minutes.
- Then pipe it into your chocolate eggshells.
- Pipe just enough marshmallow to fill the egg so that you have about 1/16 inch over top.
- It’s impossible to get this marshmallow to completely flatten out.
- You need to get rid of any spikes of marshmallow so spray your finger lightly with baking spray and press down on the marshmallow to flatten it out. If the marshmallow is sticking to your finger, wait a few minutes, then try again. Just don’t wait too long or you won’t be able to flatten it out as this marshmallow firms up rather quickly.
- Let the marshmallow filling air dry for about 30 minutes before covering it with chocolate.
- Pipe a layer of chocolate over the marshmallow.
- Tap the mold on the counter a few times to allow any air bubbles to come to the surface and pop.
- Repeat, covering all the marshmallow filling with chocolate.
- If you were really careful in filling the eggs with marshmallow and the marshmallow does not come within 1/16 inch of the top edge, you can scrape the excess chocolate off using a metal spatula or bench scraper. If you think the marshmallow may be poking above the top edge of the mold, I just suggest wiping away any excess chocolate around the edges of the eggs, if necessary.
- Chill pure chocolate eggs in the refrigerator or compound chocolate in the freezer for about 5-10 minutes until the top layer of chocolate hardens.
- Remove and unmold.
Marshmallow Creme Eggs
- Spoon marshmallow creme or marshmallow fluff into a pastry bag.
- Pipe it into the chocolate eggshells.
- The marshmallow cream is much softer than homemade marshmallows and it will eventually flatten out, so you can set the filled eggs aside for about 30 minutes to allow the marshmallow creme to flatten into a smooth surface, making it easier to cover with chocolate.
- Pipe chocolate over top, chill, then unmold your eggs.
Wrap your chocolate marshmallow eggs in foil.
These eggs look really pretty when wrapped in colorful foil candy wrappers.
You can purchase 6-inch square pieces of colored foil candy wrappers then cut them down to 5-inch square wrappers to use to wrap your eggs.
Unfortunately, the foils do not come in 5-inch squares. They come in 3-inch, 4-inch, and 6-inch.
You can buy colors (see all the links above with the supply list). Be sure to get some Easter bunny and egg printed foil.
- Lay an egg with the curved side down on the foil.
- Fold in two corners, then fold in the other two corners.
- Smooth out the wrinkles.
If you watch the video, you will see how I wrap a chocolate egg in foil.
Label your eggs.
- I typically make more than a dozen different chocolate egg flavors for Easter. I usually wrap each flavor in a different foil color.
- To tell the eggs apart, I label them.
- I use small return address labels from Avery.
- I use the templates on their website to add my text (and my logo) then print out the labels on my home printer.
How to store your chocolate marshmallow-filled eggs?
- Store at room temperature for up to 2 months. They will actually stay fresh for at least 4 months but will taste the best if eaten within 2 months.
- If you don’t wrap your chocolate eggs in foil, I recommend storing them in an airtight container, to keep them from getting dusty and to keep them fresh.
- I do NOT recommend refrigerating these marshmallow eggs as chocolate will pick up smells and condensation from the refrigerator.
- If you live in a hot climate and you have to refrigerate your chocolate eggs, be sure to seal them in an airtight container along with a piece of paper towel (it will wick up any moisture). When you are ready to serve the eggs, set the container on your counter for about an hour before opening it. This will help to eliminate any condensation.
- You can freeze your chocolate eggs if you need to keep them for a longer period of time, up to 6 months.
- Wrap the eggs in foil, and place them in a cardboard box then place the box inside a zip-top bag and freeze for up to 6 months. Or place the foil-wrapped eggs in between layers of paper towels in a zip-top bag and freeze. The cardboard box or paper towels will help to wick up any moisture. Remove the bag from the freezer and set it on your counter, unopened, for several hours, until the chocolate thaws before opening.
If you’d like to learn more about the art of making chocolate, be sure to check out my online video chocolate-making classes at The Sugar Academy.
Save 20% off any class using coupon code HUNGRYBLOG20.
More chocolate egg recipes:
- chocolate truffle eggs
- peanut butter eggs
- caramel chocolate eggs
- coconut cream eggs
- chocolate bark eggs and solid chocolate eggs
- chocolate raspberry eggs
- hollow Easter egg hot chocolate bombs
- breakable candy-filled chocolate Easter eggs
Chocolate Marshmallow Eggs Recipe
Fill chocolate eggshells with homemade marshmallow filling or with store-bought marshmallow creme to make these delicious marshmallow eggs for your Easter baskets.
- 24-36 ounces melted and tempered pure chocolate or melted compound chocolate (candy melts, almond bark, melting wafers, etc.) - See Notes
- 1/3 cup water, divided
- 2 1/2 teaspoons unflavored gelatin
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- OR use 18 ounces of marshmallow cream instead of the homemade marshmallow filling
Fill a polycarbonate egg mold with chocolate.
Tap the mold on the counter a few times to allow air bubbles to rise to the surface and pop.
Invert the mold over your bowl of chocolate and tap the side of the mold, allowing the excess chocolate to drip out leaving a thin shell of chocolate in the mold.
Scrape the excess chocolate off the top edge of the mold.
Alternatively, you can brush chocolate into and up the sides of a plastic or silicone egg mold.
Chill in the refrigerator if using pure chocolate and in the freezer if using compound chocolate until the chocolate hardens.
Pour 2 1/2 tablespoons of the water into the bowl of a stand mixer.
Sprinkle gelatin over top.
Let the gelatin bloom (soften) while you make the sugar syrup.
Gently stir together the remaining water, sugar, corn syrup, and salt in a small saucepan.
Set the pan over medium heat on the stovetop.
Place a lid on the pan.
Cook, covered for about 4 minutes until the liquid comes to a boil.
Remove the lid and cook, without stirring until the mixture reaches 240 degrees Fahrenheit (about 5-8 minutes.)
Slowly and carefully pour the hot sugar syrup down the side of the stand mixer bowl into the gelatin with the mixer turned on low speed.
Once all of the gelatin has dissolved, increase your mixer speed to high and whip until the marshmallow becomes very thick and cools to a lukewarm temperature. This will take about 10-14 minutes.
Add the vanilla and whip just to combine.
Spoon the marshmallow into a pastry bag.
If needed, set the bag aside until the marshmallow cools slightly. You don't want it to feel too warm.
Pipe the marshmallow into the chocolate eggshells, filling each to within 1/16-inch from the top edge.
If needed, allow the marshmallow to firm up a bit, then lightly coat your finger with baking spray and use it to press the spikes of marshmallow down into a flat layer.
Set the marshmallow-filled chocolate eggs aside for 30 minutes to firm up.
Pipe a thin layer of chocolate over the top of each egg.
Chill until hardened.
- You will use about 3/4 of an ounce of chocolate to make each marshmallow egg, but you will need to have extra melted chocolate in order to fill your mold and dump the excess chocolate out. If using pure chocolate you will also need to melt and temper your chocolate more than once so you will need to have extra chocolate on hand to seed (temper) your chocolate.
- Store your marshmallow eggs at room temperature for up to 2 months. They will keep for up to 4 months but will taste freshest if eaten within 2 months.
Have fun decorating your chocolate eggs!
You can take your chocolate eggs to the next level by decorating them for any holiday including Easter.
I’ve shared links to each of the tutorials to make these decorated chocolate eggs. Each egg is filled with a unique filling, but you can swap out any of the fillings with marshmallow.
- Milk Chocolate Easter Egg Bunnies – filled with my favorite peanut butter fudge
- Milk Chocolate Egg Turkeys – filled with pumpkin ganache
- White Chocolate Egg Mice – filled with cashew milk ganache
- White Chocolate Egg Snowmen – filled with chocolate hazelnut coffee ganache
- Dark Chocolate Egg Penguin – filled with Amaretto Raisin Ganache
- Milk Chocolate Egg Bears – filled with peanut butter buckeye filling (made with butter, powdered sugar, and peanut butter)
More chocolate Easter recipes…
These hollow chocolate eggs are filled with hot chocolate mix and marshmallows but could be filled with candy.
If you want to make 3-D chocolate eggs filled with coconut that look like these decorated chocolate eggs, you can “glue” two halves together with chocolate or melt the bottom of one egg half and attach it to another half.
Making White Chocolate Polka Dot Easter Eggs is so easy using colored candy melts as the polka dots.
Handpainted Chocolate Easter Lollipops are fun to make and decorate with and for kids.
Did you make this recipe or have a question about it? Let me know by leaving a comment below. Be sure to rate the recipe too. If you love the recipe, please give it a 5-star rating.
I love making fun food for parties and special occasions and sharing my creative ideas with you.
If you make this recipe and share it online be sure to link back to this post.
Thanks and have a sweet day! –